Liposomes from jack beans phospholipid extract for delivering vitamin C

摘要

Liposomes from jack beans phospholipid extract were used to encapsulate vitamin C. The liposomes were made with cholesterol concentration between 0 and 40%. The encapsulation efficiency of liposomes was evaluated just after they were formed. Then the liposomes were stored under several temperatures namely 37, 25, and 5 °C. The vitamin C released from liposomes was monitored in 8 days. The highest value of vitamin C encapsulation efficiency (EE) in jack bean liposome was 86.61% once the cholesterol concentration was 40%. The cholesterol reduced the release of liposomes. The vitamin C optimum released from liposome was found at 20% cholesterol for the whole storing temperatures. The empty liposome zeta potential, particle size and polydispersity index were 71.36 mV, 59.27 nm and 0.39 while liposome encapsulated vitamin C were 71.65 mV, 78.40 nm, and 0.39, respectively.