Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion

作者：Liu, Xin; Wang, Peng; Zou, Yu-Xiao; Luo, Zhi-Gang^*; Tamer, Tamer Mahmoud

来源：Food Research International, 2020, 136: 109587.

DOI：10.1016/j.foodres.2020.109587

• Vitamin C
• beta-Carotene
• Co-encapsulation
• Liposomes
• In vitro gastrointestinal digestion
• Release kinetics

Vitamin C (VC) and beta-Carotene (beta C) were selected to produce co-encapsulated liposomes using hydrophilic and hydrophobic cavities simultaneously by ethanol injection method. The results of liposomal structure characterized by particle size, polydispersity index, zeta-potential and transmission electron microscope showed that the microstructure of all liposomal samples was spherical without adhesion or break and the size of VC beta Cloaded liposome (L-VC-beta C) was bigger than VC-loaded liposome (L-VC) or beta C-loaded liposome (L-beta C). The encapsulation efficiency (EE) of VC in L-VC-beta C was significantly higher than that in L-VC, and the EE of beta C in L-VC-beta C had no significant change compared with that in L beta C. The free radical scavenging rate of L-VC-beta C was significantly higher than that of L beta C, while it had no significant change compared with that of L-VC. In addition, the storage stability of beta C in L-VC-beta C improved greatly compared with that in L-beta C. Furthermore, the zero order model was applied to understand the release kinetics of beta C from L-beta C and L-VC-beta C in the stomach, whereas the Korsmeyr-Peppas model was chosen to describe the release of beta C from two types of liposome in small intestine and their release mechanisms were mainly dominated by Fickian diffusion. It was significant to provide a new idea for using hydrophilic and hydrophobic cavities simultaneously in liposomes to design the multicomponent nutrient delivery system.

• 单位
  Guangdong Academy of Agricultural Sciences