Preparation and Characterization of Nanoliposomes Entrapping Medium-Chain Fatty Acids and Vitamin C by Lyophilization

International Journal of Molecular Sciences

Shuibing Yang¹  Chengmei Liu³  Wei Liu³  Haixia Yu²  Huijuan Zheng³  Wei Zhou³ 

[1] Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; E-Mail:;Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China; E-Mail:;State Key Laboratory of Food Science and Technology, Department of Life Science and Food Engineering, Nanchang University, Nanchang 330047, China; E-Mails:

关键词: medium-chain fatty acids;    vitamin C;    double emulsion;    dynamic high pressure microfluidization;    lyophilization;   

DOI  :  10.3390/ijms141019763

来源: mdpi

【 摘 要 】

The complex nanoliposomes encapsulating both a hydrophilic drug vitamin C (vit C) and hydrophobic drug medium-chain fatty acids (MCFAs) was prepared by combining double emulsion method with dynamic high pressure microfluidization. The complex nanoliposomes was further freeze-dried under −86 °C for 48 h with sucrose at the sucrose/lipids ratio of 2:1(w/w) in order to enhance its stability. The freeze-dried complex nanoliposomes under the suitable conditions exhibited high entrapment efficiency of MCFAs (44.26 ± 3.34)%, relatively high entrapment efficiency of vit C (62.25 ± 3.43)%, low average size diameter (110.4 ± 7.28) nm and good storage stability at 4 °C for 60 days with slight changes in mean particle diameter and drug entrapment efficiencies. The results of transmission electron microscopy of freeze-dried complex nanoliposomes also showed that the freeze-dried samples with sucrose were stable without great increase in their particle sizes and without destroying their spherical shape. The results indicated that sucrose presented well protection effects in MCFAs-vit C complex nanoliposomes, suggesting the possibility of further usage in commercial liposomes.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland