Preparation of Chitosan-Coated Nanoliposomes for Improving the Mucoadhesive Property of Curcumin Using the Ethanol Injection Method

Chitosan-coated curcumin nanoliposomes (CS-Cur-NLs) were fabricated by the ethanol injection method (EIM), and their physicochemical properties were compared with the properties of those fabricated by the dry thin film method (DTFM). The mean size and zeta potential of CS-Cur-NLs gradually increased with CS concentration. The encapsulation efficiency of Cur-NLs prepared by EIM was 54.70%, which was significantly improved compared to that (42.60%) of Cur-NLs prepared by DTFM. Further improvement of encapsulation efficiency was attained (up to 64.93%) by EIM with 0.1% CS coating. The mucoadhesive property of Cur-NLs improved from 33.60 to 56.47% with CS coating. The results indicate that the encapsulated curcumin will show prolonged adsorption in the gastrointestinal tract because of higher mucoadhesion. Thus, EIM can be considered to be effective for food-grade delivery carriers with higher encapsulation efficiency and absence of harmful solvents. EIM-generated CS-Cur-NLs showed higher bioavailability, with enhanced high mucoadhesive property, storage stability, and encapsulation efficiency.