Chitosan/tripolyphosphate‐nanoliposomes core‐shell nanocomplexes as vitamin E carriers: shelf‐life and thermal properties. (7th December 2013)

• Record Type: Journal Article
• Authors: Xia, Shuqin; Tan, Chen; Xue, Jin; Lou, Xiaowei; Zhang, Xiaoming; Feng, Biao
• Is Part Of: International journal of food science & technology. Volume 49:Number 5(2014:May)
• Page Start: 1367
• Page End: 1374
• Publication Date: 2013-12-07
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12438
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12438-abs-0001"> <title>Summary</title> <p>The aim of this study was to prepare the new core‐shell nanocomplexes as vitamin E (VE) carriers through chitosan (CS) coating onto the liposomal membrane surface in combination with sodium tripolyphosphate (TPP) cross‐linking, and investigated their storage and thermal properties by dynamic light scattering, ζ potential and fluorescence. Results showed that no obvious aggregation of nanocomplexes particles appeared and the VE retention rate was over 80% during the 30‐day storage. Thermal experiments demonstrated that the modification of polymers enhanced the stability of liposomes against temperature, including suppressing particle aggregation, ζ potential inversion and membrane fluidity. Compared with the great leakage of VE from uncovered liposomes, the retention rate of VE loaded into nanocomplexes remained around 92% and 97% after heated at 65 °C for 30 min and 80 °C for 16 s, respectively. The findings proved that these nanocomplexes can be employed to protect VE for extending shelf‐life and enhancing thermostability, and provide feasibility for commercial usage.</p> </abstract>