Influence of different anionic polysaccharide coating on the properties and delivery performance of nanoliposomes for quercetin. (30th May 2023)

• Record Type: Journal Article
• Authors: Cong, Lixia; Wang, Jin; Lu, Hui; Tian, Mengwei; Ying, Ruifeng; Huang, Meigui
• Is Part Of: Food chemistry. Volume 409(2023)
• Publication Date: 2023-05-30
• Subjects: Coated nanoliposome -- Polysaccharides -- Quercetin -- Antioxidant; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135270
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Polysaccharides were used as coating material to improve the stability of liposomes. Polysaccharides interacted with liposome through hydrophobic force and hydrogen bond. The higher charged polysaccharide made the inner chains of lipid molecules more compact. Carrageenan coated liposome had high stability and antioxidant activity. Abstract: Nanoliposome is an effective delivery system for polyphenols, whereas it always suffers from low electrostatic stability and oxidation of lipid membranes. Here, different charged anionic polysaccharides including carrageenan (−62.67 ± 1.85 mV), trehalose (−20.73 ± 1.42 mV), and pectin (−4.47 ± 0.38 mV) were used as coating material to improve the stability of nanoliposomes. Results showed that carrageenan coating greatly inhibited aggregation and fusion of nanoliposome. The coating of the higher charged polysaccharides produced the more hydrogen bonds and made the inner chains of lipid molecules more compact, thus improving the rigidity of the membrane and thermal stability. In addition, the polysaccharide coating effectively reduced the lateral diffusion within the membrane and the propagation rate of oxidation reaction. The aim of this study is to investigate the effect of anionic polysaccharides with different charges on coated nanoliposomes, provide reference for the delivery of quercetin.