Novel Phytosteryl-Ester-Based Mozafari Preparation of Liposomes and Layer-by-Layer Coating

In this study, a novel phytosteryl-ester (PSE)-based Mozafari preparation approach and subsequent LbL coating were successfully developed, employing tea polyphenol palmitate (TPP) as the key antioxidant component. Substantial lower temperature (50 °C) for phase transition was realized by employing PSE for liposome formation. Incorporation of PSE and TPP achieved optimal formation of liposomes. The prepared liposomes exhibited great stability and encapsulation efficiency for typical lipophilic curcumin (Cur) and hydrophilic anthocyanin (An) bioactives. Layer-by-layer (LbL) coating of the liposomes by alternate exposure to positively charged gelatin and negatively charged hyaluronic acid afforded extraordinary protection from oxidative degradation (Cur: 86%, An: 81% retention). Evaluation of ROS reduction capacity by the Escherichia coli Nissle 1917 probiotic model and release behavior in simulated digestion revealed exceptional antioxidant performance (Cur: 57%, An: 55% ROS reduction) and sustained release of liposomal bioactives. The developed approaches hold great promise in liposome bioactives delivery.

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Publication Details

Journal
ACS Food Science & Technology
Published
2025-04-09
DOI
https://doi.org/10.1021/acsfoodscitech.5c00121
Citations
2
Primary Topic
Biochemical Analysis and Sensing Techniques
Type
article
Field-Weighted Citation Impact
2.24
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article

Novel Phytosteryl-Ester-Based Mozafari Preparation of Liposomes and Layer-by-Layer Coating

Zhengyang Wu, Songbai Liu
2 citations
ACS Food Science & Technology
Biochemical Analysis and Sensing Techniques
2.24
article

Novel Phytosteryl-Ester-Based Mozafari Preparation of Liposomes and Layer-by-Layer Coating

Zhengyang Wu, Songbai Liu
article en
2 citations

Abstract

In this study, a novel phytosteryl-ester (PSE)-based Mozafari preparation approach and subsequent LbL coating were successfully developed, employing tea polyphenol palmitate (TPP) as the key antioxidant component. Substantial lower temperature (50 °C) for phase transition was realized by employing PSE for liposome formation. Incorporation of PSE and TPP achieved optimal formation of liposomes. The prepared liposomes exhibited great stability and encapsulation efficiency for typical lipophilic curcumin (Cur) and hydrophilic anthocyanin (An) bioactives. Layer-by-layer (LbL) coating of the liposomes by alternate exposure to positively charged gelatin and negatively charged hyaluronic acid afforded extraordinary protection from oxidative degradation (Cur: 86%, An: 81% retention). Evaluation of ROS reduction capacity by the Escherichia coli Nissle 1917 probiotic model and release behavior in simulated digestion revealed exceptional antioxidant performance (Cur: 57%, An: 55% ROS reduction) and sustained release of liposomal bioactives. The developed approaches hold great promise in liposome bioactives delivery.

ACS Food Science & TechnologyVol. 5(4)
Zhejiang University (CN)
Zero hunger
Openalex Percentile: Top 15%
Biochemical Analysis and Sensing Techniques
2.24
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