Process optimization for microfluidic preparation of liposomes using food-grade components.
Food Chem
; 451: 139437, 2024 Sep 01.
Article
in En
| MEDLINE
| ID: mdl-38678653
ABSTRACT
This study explores the potential for optimizing a sustainable manufacturing process that maintains the essential characteristics of conventional liposomes using food-grade solvents and components. The focus was comparing the physicochemical, morphological, and interfacial properties of liposomes produced with these food-grade ingredients to those made by conventional methods. It was found that there was no significant difference in particle size (195.87 ± 1.40 nm) and ζ-potential (-45.13 ± 0.65 mV) between liposomes made from food-grade and conventional materials. The manufacturing process for liposomes, utilizing food-grade solvents and components, was optimized through the application of Plackett-Burman design and response surface methodology. This approach helped identify key parameters (soy lecithin, ß-sitosterol, W/O ratio) and their optimal values (3.17 g, 0.25 g, 12.59). These findings suggest that it is possible to enhance the use of liposomes as an effective and safe delivery system in the food industry, adhering to the strict guidelines set by regulatory agencies.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Particle Size
/
Lecithins
/
Liposomes
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article