Lipid nanoparticles have been used for carrying different therapeutic agents because of the advantage in improved absorption, bioavailability, targeted deliveries and reduction in the quantity of drugs required. The aim of the study was to prepare and characterize nanoliposomes containing thiamine hydrochloride and study their physicochemical stability as this vitamin is highly unstable. Phosphatidylcholine (PC) was used as an edible encapsulant. The average size of nanoliposomes was found to be 150 nm and zeta potential was -34 mV. The encapsulation efficiency was 97%. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) confirmed the size, spherical nature and smooth surface of the nanoliposomes. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) evidenced that the nanoliposomes were stable up to 300°C. The functional groups present were determined by Fourier transformed infrared spectroscopy (FTIR) and the presence of vitamin was confirmed in final formulation by biochemical analysis. The crystalline nature of thiamine was analyzed by X-ray diffraction studies. Storage studies indicated that the nanoliposomes were highly stable up to 3 months at different temperatures. Thus, phosphatidylcholine can be used as carrier vehicle of nutrients especially vitamins, as it can form stable nanoliposomes with 97% encapsulation efficiency.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2015.11.005 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Alcoholic Extracts from the Ganoderma Lucidum Fermentation Product Alleviated Ethanol-Induced Liver Injury, Gut Leakiness, and Gut Dysbiosis in Mice.
Plant Foods Hum Nutr
December 2024
Liaoning Key Laboratory of Food Nutrition and Health, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
The hepatoprotective effect of the alcoholic extracts of Ganoderma lucidum fermentation products (GFE) was investigated. C57BL/6 mice were pretreated with GFE for 7 days and then subjected to the chronic-binge ethanol feeding model. GFE pretreatment significantly reduced the ethanol-induced elevated serum levels of aspartate aminotransferase (AST) and alanine transaminase (ALT), hepatic steatosis, and increased triglyceride content.
View Article and Find Full Text PDFIsoalcanivorax beigongshangi sp. nov., isolated from the fermented grains of Chinese baijiu.
Antonie Van Leeuwenhoek
November 2024
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.
Article Synopsis
- A new bacterial strain called REN37 was isolated from Sichuan's Baijiu fermented grains and is identified as a Gram-negative, non-motile, rod-shaped organism belonging to the genus Isoalcanivorax.
- The strain thrives best at temperatures of 32-37°C, a pH of 6.0-7.0, and with 1-2% NaCl, and shows significant genetic differences from its closest relative, Isoalcanivorax pacificus, suggesting it is a novel species.
- The strain contains specific fatty acids and lipid types, and features genes that indicate its potential for efficient oil degradation; it has been named Isoalcanivorax beigongshangi sp. nov
Edible Alginate-Lecithin Films Enriched with Different Coffee Bean Extracts: Formulation, Non-Cytotoxic, Anti-Inflammatory and Antimicrobial Properties.
Int J Mol Sci
November 2024
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
The aim of this study was to analyze the functional properties of newly obtained films based on sodium alginate and lecithin with the addition of antioxidant-rich coffee extracts and to verify their potential as safe edible food packaging materials. In our study, we developed alginate-lecithin films enriched with green or roasted coffee bean extracts. The roasting process of coffee beans had a significant impact on the total phenolic content (TPC) in the studied extracts.
View Article and Find Full Text PDFRegulation of Rice Grain Weight by Fatty Acid Composition: Unveiling the Mechanistic Roles of by OsARF12.
J Agric Food Chem
November 2024
Collaborative Innovation Center of Henan Grain Crops; Henan Key Laboratory of Rice Molecular Breeding and High Efficiency Production; Henan Center of Crop Genomics and Rice Engineering, Henan Agricultural University, Zhengzhou 450046, China.
Fatty acids play a putative role as second messengers of phytohormones and regulate the rice grain weight. However, the inner mechanism is still unclear and needs to be further studied. In this study, we identified that oleic acid (C18:1) negatively correlates while linoleic acid (C18:2) positively correlates with rice grain weight.
View Article and Find Full Text PDFMulti-omics analysis of chemical composition variation among different muscle types in Hu lamb.
J Sci Food Agric
February 2025
State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems; Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs; Engineering Research Center of Grassland Industry, Ministry of Education; College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China.
Article Synopsis
- Consumers have distinct preferences for different cuts of lamb meat, largely influenced by variations in chemical composition that affect flavor quality.
- The flank muscle exhibits more intramuscular fat and larger muscle fibers, while the biceps femoris muscle has a higher abundance of volatile compounds and specific lipids associated with flavor.
- The study highlights notable differences in flavor compounds across lamb muscles and identifies genetic and metabolic pathways that could inform efforts to enhance lamb meat quality.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!