TY - JOUR
AU - Pinho, Samantha C.
AB - The objective of this study was to obtain and characterise curcumin‐loaded proliposomes by the method of coating of micronised sucrose. Proliposomes incorporating curcumin were characterised in terms of coating, morphology, crystallinity, solubility and water sorption. The powders showed a good capacity to preserve curcumin, as after 60 days of storage about 80% of the initial amount of curcumin was preserved. The water adsorption on the proliposomes was very low, as was the hygroscopicity (3.4%). The evaluation of the capacity of the multilamellar liposomes produced by the hydration of phospholipid powders to preserve encapsulated curcumin was assessed. Liposome dispersions were produced with different thickeners, and the best results of average size (around 800 nm) and curcumin preservation (72% after 30 days of storage) were obtained with xanthan gum and guar gum. These results evidenced the coating of micronised sucrose is a promising technique to produce liposomes to be incorporated into food.
TI - Characterisation of curcumin‐loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
JF - International Journal of Food Science & Technology
DO - 10.1111/ijfs.13334
DA - 2017-03-01
UR - https://www.deepdyve.com/lp/oxford-university-press/characterisation-of-curcumin-loaded-proliposomes-produced-by-coating-GeJtFixVw4
SP - 772
EP - 780
VL - 52
IS - 3
DP - DeepDyve
ER -