Curcumin-loaded liposomes were prepared using a supercritical carbon dioxide (SCCO2)−ultrasound environment system. The experiments were performed at temperatures of 40−70 °C and pressures of 10−25 MPa in a batch system with ultrasonication for 60 min. Transmission electron microscopy (TEM) images revealed liposome products with spherical morphologies and diameters of <100 nm. Dynamic light scattering (DLS) analysis indicated that the curcumin-loaded liposome nanosuspension exhibited good stability. Changing the operating conditions influenced the amount of liposome-encapsulated curcumin; as the operating temperature or pressure increased, the diameter of the liposome products and the amount of liposome-encapsulated curcumin increased and decreased, respectively. Herein, we described an innovative and practical organic-solvent-free method for generating liposomes from phospholipids.
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| http://dx.doi.org/10.3390/foods11101469 | DOI Listing |
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