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Encapsulation of Phytosterols and Phytosterol Esters in Liposomes Made with Soy Phospholipids by High Pressure Homogenization

Abstract

Phytosterols and phytosterol esters were encapsulated within large unilamellar liposome prepared with soy phospholipids using a microfluidizer. The average particle diameter of these liposomal vesicles increased with increasing amounts of encapsulated phytosterols, especially with increases in free sterol content. The phytosterol content, liposomal particle size, and phytosterol encapsulation efficiency started to plateau when liposomes were prepared with MOPS buffer dispersions that contained 50 mg/ml soy phospholipid and more than 4% phytosterol blend, suggesting saturation of phytosterol encapsulation. We proposed an encapsulation mechanism of free sterols and phytosterol esters in liposomes, where free sterols were mainly encapsulated within the lumen of these liposomes as crystals, and sterol esters and some free sterols were incorporated within the phospholipid bilayer of the liposomal membrane. Results from this work could provide the pharmaceutical and nutraceutical industries a practical method to produce loaded liposomes using inexpensive phospholipid mixtures for the delivery of bioactive ingredients.

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Publication details

The article was received on 18 Jun 2017, accepted on 09 Sep 2017 and first published on 11 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO00905D
Citation: Food Funct., 2017, Accepted Manuscript
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    Encapsulation of Phytosterols and Phytosterol Esters in Liposomes Made with Soy Phospholipids by High Pressure Homogenization

    F. C. Wang, N. C. Acevedo and A. Marangoni, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00905D

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