Effects of Pitaya Stem Phytosterol on Stability and Release Properties of Curcumin Nanoliposomes

doi:10.7506/spkx1002-6630-20190402-024

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (16): 68-76.doi: 10.7506/spkx1002-6630-20190402-024

• Food Chemistry • Previous Articles

Effects of Pitaya Stem Phytosterol on Stability and Release Properties of Curcumin Nanoliposomes

LI Yuhao, LI Zhaoying, ZHOU Wei, FU Tiaokun, ZOU Liqiang, PENG Shengfeng, CHENG Ce, LIU Wei

(1. State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China)

Published:2020-08-19

Abstract

Abstract: This study investigated the effect of pitaya stem phytosterol (PSP) on stability, membrane properties and in vitro release property of curcumin nanoliposomes (NLs-Cur). The stability of PSP-incorporated Cur-NLs was evaluated by particle size, polydispersity index (PDI), zeta potential and instability index in different environments. The results showed that the average particle size and PDI of curcumin-phytosterol nanoliposomes (PNLs-Cur) increased significantly with increasing content of PSP. Stability experiments showed that PNLs-Cur was more stable than NLs-Cur was under the same pH and ion conditions, and PNLs-Cur had higher retention rate of curcumin than NLs-Cur did at 80 ℃ for an hour (61.25% versus 57.48%). In addition, the cumulative release rates of PNLs-Cur and NLs-Cur were 50.08% and 63.64% within 72 h, respectively. In vitro release experiments indicated that the incorporation of PSP led to slower release of curcumin encapsulated in the nanoliposomes

Key words: curcumin; pitaya stem; phytosterol; nanoliposomes

CLC Number:

TS201.1

LI Yuhao, LI Zhaoying, ZHOU Wei, FU Tiaokun, ZOU Liqiang, PENG Shengfeng, CHENG Ce, LIU Wei. Effects of Pitaya Stem Phytosterol on Stability and Release Properties of Curcumin Nanoliposomes[J]. FOOD SCIENCE, 2020, 41(16): 68-76.

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Effects of Pitaya Stem Phytosterol on Stability and Release Properties of Curcumin Nanoliposomes

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