Vitamin E Loaded Nanoliposomes: Effects of Gammaoryzanol, Polyethylene Glycol and Lauric Acid on Physicochemical Properties
Source abstract
Abstract
Abstract Vitamin E is a sensitive compound that must be protected from peroxidant agents such as free radicals. In this study, the vitamin E loaded nanoliposomes containing different stabilizers such as gammaoryzanol (GO), polyethylene glycol 400 (PEG-400), and lauric acid (LA) were prepared by thermal method. The effects of these stabilizers on the particle size, zeta potential, turbidity and encapsulation efficiency stability of vitamin E loaded nanoliposomes were investigated during appropriate time intervals of 0, 20, and 40 days. Particle sizes ranges were about 72 to 302.7 nm with the polydispersity index around 0.190 to 0.381. Vitamin E and stabilizers increased particle size and decreased particle size distribution and GO showed the highest effect. In all samples, encapsulation efficiencies and encapsulation stability (ES) were more than 78% and the highest and lowest encapsulation efficiency were observed in the samples containing GO and LA, respectively.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Proteins in Food Systems · Food Chemistry and Fat Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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