Abstract
Astaxanthin-loaded liposomes were prepared by a thin-film ultrasonic method, and the effects of the different membrane surface modifiers chitosan hydrochloride (CH) and lactoferrin (LF) on the physicochemical stability of the liposomes and bioaccessibility of astaxanthin were studied. Based on the negative charge characteristics of egg yolk lecithin, LF and CH with positive charge were assembled on the surface of liposomes by an electrostatic deposition method. The optimal concentrations of modifiers were determined by particle size, zeta potential and encapsulation efficiency. The interaction between the liposomes and the coatings was characterized by Fourier Transform infrared spectroscopy. The stability of astaxanthin in different systems (suspension and liposomes) was investigated, and its antioxidant capacity and bioaccessibility were determined. The results showed that both membrane surface modifications could interact with liposomes and protect astaxanthin from oxidation or heat degradation and enhance the antioxidant activity of the liposome, therefore membrane surface modification played an important role in stabilizing the lipid bilayer. At the same time, the encapsulated astaxanthin exhibited higher in vitro bioaccessibility than the free astaxanthin. CH and LF modified liposomes can be developed as formulations for encapsulation and delivery of functional ingredients, providing a theoretical basis for the development of new astaxanthin series products.
Highlights
Astaxanthin is one of the non-vitamin carotenoids found in red yeast (Haematococcus pluvialis) and aquatic organisms such as salmon, trout and lobster
Since both chitosan hydrochloride (CH) and LF are positively charged under neutral conditions (At pH 7.0, the zeta potentials of CH solution and LF solution are 46.97 ± 2.60 mV and 17.57 ± 0.58 mV, respectively), they could adsorb on the surface of negative-charged liposomes and improve the physical and chemical properties of the original liposomes
CH and LF-modified astaxanthin liposomes were successfully prepared by decorating conventional liposome formulations
Summary
Astaxanthin is one of the non-vitamin carotenoids found in red yeast (Haematococcus pluvialis) and aquatic organisms such as salmon, trout and lobster. It mainly exists in free and esterified forms. Studies have found that the use of delivery systems such as nanoparticles, emulsions, and liposomes is an effective way to improve the stability and bioavailability of poorly soluble bioactive ingredients [8,9]. Liposome has good biocompatibility and can protect encapsulated nutrients from oxidation, improving their stability and bioavailability [10,11]. In recent years, increasing studies have confirmed that liposome encapsulation could improve the water solubility, antioxidant activity and cellular uptake of astaxanthin [12,13]. DPPH free radical scavenging ability, in vitro bioaccessibility, and liposome stability during storage under different environments were evaluated
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