Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles
Summary The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders contai...
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| Veröffentlicht in: | International journal of food science & technology 2013-02, Vol.48 (2), p.274-282 |
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| container_title | International journal of food science & technology |
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| creator | Moraes, Marília Carvalho, José Mário P. Silva, Cíntia R. Cho, Stefany Sola, Mirella R. Pinho, Samantha C. |
| description | Summary
The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders containing beta‐carotene, hydrogenated phosphatidylcholine and sucrose were obtained and characterised in terms of crystallinity, morphology, thermal behaviour, density, solubility and hygroscopicity. The preservation of beta‐carotene in the powder was evaluated for two storage conditions under normal atmosphere and vacuum. The proliposome was highly soluble, with all components embedded in the matrix and capable of preserving more than 90% of the incorporated beta‐carotene for 60 days of refrigerated storage under vacuum. The liposome dispersions maintained their average size, polydispersity index and zeta potential for 100 days of storage. After 60 days, the degradation of encapsulated beta‐carotene was minimal, and the colour of the dispersions was preserved. |
| doi_str_mv | 10.1111/j.1365-2621.2012.03184.x |
| format | Article |
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The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders containing beta‐carotene, hydrogenated phosphatidylcholine and sucrose were obtained and characterised in terms of crystallinity, morphology, thermal behaviour, density, solubility and hygroscopicity. The preservation of beta‐carotene in the powder was evaluated for two storage conditions under normal atmosphere and vacuum. The proliposome was highly soluble, with all components embedded in the matrix and capable of preserving more than 90% of the incorporated beta‐carotene for 60 days of refrigerated storage under vacuum. The liposome dispersions maintained their average size, polydispersity index and zeta potential for 100 days of storage. After 60 days, the degradation of encapsulated beta‐carotene was minimal, and the colour of the dispersions was preserved.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2012.03184.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Beta-carotene ; Biological and medical sciences ; Density ; Dispersions ; Encapsulation ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; Hydration ; Lipids ; Liposomes ; microencapsulation ; Morphology ; Phospholipids ; Preserves ; proliposomes ; spray drying ; Vitamin A</subject><ispartof>International journal of food science & technology, 2013-02, Vol.48 (2), p.274-282</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2014 INIST-CNRS</rights><rights>International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4434-9e86d6035c90554e925c773066263158ae4d54689ebb30d1a1c6567ba529e523</citedby><cites>FETCH-LOGICAL-c4434-9e86d6035c90554e925c773066263158ae4d54689ebb30d1a1c6567ba529e523</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2012.03184.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2012.03184.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26797389$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Moraes, Marília</creatorcontrib><creatorcontrib>Carvalho, José Mário P.</creatorcontrib><creatorcontrib>Silva, Cíntia R.</creatorcontrib><creatorcontrib>Cho, Stefany</creatorcontrib><creatorcontrib>Sola, Mirella R.</creatorcontrib><creatorcontrib>Pinho, Samantha C.</creatorcontrib><title>Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders containing beta‐carotene, hydrogenated phosphatidylcholine and sucrose were obtained and characterised in terms of crystallinity, morphology, thermal behaviour, density, solubility and hygroscopicity. The preservation of beta‐carotene in the powder was evaluated for two storage conditions under normal atmosphere and vacuum. The proliposome was highly soluble, with all components embedded in the matrix and capable of preserving more than 90% of the incorporated beta‐carotene for 60 days of refrigerated storage under vacuum. The liposome dispersions maintained their average size, polydispersity index and zeta potential for 100 days of storage. After 60 days, the degradation of encapsulated beta‐carotene was minimal, and the colour of the dispersions was preserved.</description><subject>Beta-carotene</subject><subject>Biological and medical sciences</subject><subject>Density</subject><subject>Dispersions</subject><subject>Encapsulation</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydration</subject><subject>Lipids</subject><subject>Liposomes</subject><subject>microencapsulation</subject><subject>Morphology</subject><subject>Phospholipids</subject><subject>Preserves</subject><subject>proliposomes</subject><subject>spray drying</subject><subject>Vitamin A</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqNkV2L1DAUhosoOK7-h4AI3rTmu60XgizuF6MiLutlSNNTmzHTdJPWnfkV_mXTmWUuvDJwSMJ53-ckvFmGCC5IWu82BWFS5FRSUlBMaIEZqXixe5KtTo2n2QrXAueCU_Y8exHjBmNMWclX2Z-1HX30W4gIBqPHODs92eEnamDSudHBTzAAGoNvZwMtavZo6g93dzJuYep9-x6ZXgdtJgg2JoYfkB5aFHtwHXK2A-Q7NPqHFkI8dMbex1SJY1v0G6I1DuLL7FmnXYRXj_tZdnvx6fb8Kl9_vbw-_7jODeeM5zVUspWYCVNjITjUVJiyZFhKKhkRlQbeCi6rGpqG4ZZoYqSQZaMFrUFQdpa9PWLTR-5niJPa2mjAOT2An6MiCVLiVDJJX_8j3fg5DOlxinBG6pLVZAFWR5UJPsYAnRqD3eqwVwSrJSi1UUseaslDLUGpQ1Bql6xvHgfoaLTrgh6MjSc_lWWaUdVJ9-Goe7AO9v_NV9c3F9-XYwLkR4CNE-xOAB1-KVmyUqgfXy7V3WfyjVzdrNUd-wt9O7dQ</recordid><startdate>201302</startdate><enddate>201302</enddate><creator>Moraes, Marília</creator><creator>Carvalho, José Mário P.</creator><creator>Silva, Cíntia R.</creator><creator>Cho, Stefany</creator><creator>Sola, Mirella R.</creator><creator>Pinho, Samantha C.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201302</creationdate><title>Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles</title><author>Moraes, Marília ; Carvalho, José Mário P. ; Silva, Cíntia R. ; Cho, Stefany ; Sola, Mirella R. ; Pinho, Samantha C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4434-9e86d6035c90554e925c773066263158ae4d54689ebb30d1a1c6567ba529e523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Beta-carotene</topic><topic>Biological and medical sciences</topic><topic>Density</topic><topic>Dispersions</topic><topic>Encapsulation</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydration</topic><topic>Lipids</topic><topic>Liposomes</topic><topic>microencapsulation</topic><topic>Morphology</topic><topic>Phospholipids</topic><topic>Preserves</topic><topic>proliposomes</topic><topic>spray drying</topic><topic>Vitamin A</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moraes, Marília</creatorcontrib><creatorcontrib>Carvalho, José Mário P.</creatorcontrib><creatorcontrib>Silva, Cíntia R.</creatorcontrib><creatorcontrib>Cho, Stefany</creatorcontrib><creatorcontrib>Sola, Mirella R.</creatorcontrib><creatorcontrib>Pinho, Samantha C.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moraes, Marília</au><au>Carvalho, José Mário P.</au><au>Silva, Cíntia R.</au><au>Cho, Stefany</au><au>Sola, Mirella R.</au><au>Pinho, Samantha C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2013-02</date><risdate>2013</risdate><volume>48</volume><issue>2</issue><spage>274</spage><epage>282</epage><pages>274-282</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders containing beta‐carotene, hydrogenated phosphatidylcholine and sucrose were obtained and characterised in terms of crystallinity, morphology, thermal behaviour, density, solubility and hygroscopicity. The preservation of beta‐carotene in the powder was evaluated for two storage conditions under normal atmosphere and vacuum. The proliposome was highly soluble, with all components embedded in the matrix and capable of preserving more than 90% of the incorporated beta‐carotene for 60 days of refrigerated storage under vacuum. The liposome dispersions maintained their average size, polydispersity index and zeta potential for 100 days of storage. After 60 days, the degradation of encapsulated beta‐carotene was minimal, and the colour of the dispersions was preserved.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2012.03184.x</doi><tpages>9</tpages></addata></record> |
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| subjects | Beta-carotene Biological and medical sciences Density Dispersions Encapsulation Food industries Food science Fundamental and applied biological sciences. Psychology Hydration Lipids Liposomes microencapsulation Morphology Phospholipids Preserves proliposomes spray drying Vitamin A |
| title | Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles |
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