Structural characterization of beta-carotene-incorporated nanovesicles produced with non-purified phospholipids

Structural characterization of beta-carotene-incorporated nanovesicles produced with non-purified phospholipids

Author Michelon, Mariano Google Scholar
Mantovani, Raphaela Araujo Google Scholar
Sinigaglia-Coimbra, Rita Autor UNIFESP Google Scholar
de la Torre, Lucimara Gaziola Google Scholar
Cunha, Rosiane Lopes Google Scholar
Abstract The technical feasibility of obtaining beta-carotene-incorporated phospholipid nanovesicles using non-purified soybean lecithins was studied. For this purpose, three lecithin-types were evaluated. Nanovesicles were characterized by average hydrodynamic diameter, particle size distribution, polydispersity index, zeta-potential, transmission electron microscopy, membrane microviscosity, small angle X-ray scattering and capacity of lipid peroxidation inhibition. In general, the beta-carotene incorporation did not promote a significant increase on average hydrodynamic diameter, but vesicles produced from lecithins containing triglycerides showed lower polydispersity. The lecithin type used to produce nanovesicles did not influence the beta-carotene loading capacity, but significantly influenced the microviscosity of liposomal membrane and lipid peroxidation inhibition capacity. Non-enzymatically modified lecithin (containing or not triglycerides) showed similar efficiency and peroxidation inhibition capacity considering beta-carotene incorporation. Therefore, low-cost non-purified lecithin can be employed for production of liposomal systems as an encapsulating and/or delivery system to be used in food products. (C) 2015 Elsevier Ltd. All rights reserved.
Keywords Beta-Carotene
Peroxidation
Liposome
Phospholipid BilayerNanostructured Lipid Carriers
Liposomal Membrane
Stability
Delivery
Peroxidation
Dynamics
Vesicles
Lysophosphatidylcholine
Encapsulation
Proliposomes
Language English
Sponsor CAPES (DEA/FEA/PROEX)
CNPq [479459/2012-6, 140283/2013-7, 305477/2012-9]
FAPESP [EMU2009/54137-1, 2007/54520-4]
Grant number CAPES: DEA/FEA/PROEX
CNPq: 479459/2012-6
FAPESP: EMU2009/54137-1
FAPESP: 2007/54520-4
CNPq: 140283/2013-7
CNPq: 305477/2012-9
Date 2016
Published in Food Research International. Amsterdam, v. 79, p. 95-105, 2016.
ISSN 0963-9969 (Sherpa/Romeo, impact factor)
Publisher Elsevier science bv
Extent 95-105
Origin http://dx.doi.org/10.1016/j.foodres.2015.11.020
Access rights Closed access
Type Article
Web of Science ID WOS:000368964200012
URI http://repositorio.unifesp.br/handle/11600/49641

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