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Process optimization for microfluidic preparation of liposomes using food-grade components.
Hong, Sung-Chul; Hong, Chi Rac; Kim, Minsoo; Kang, Yue Jai; Jung, Young Hoon; Park, Kyung-Min; Choi, Jaeyoung; Chang, Pahn-Shick.
Afiliación
  • Hong SC; Department of Food Science and Biotechnology, Kunsan National University, Gunsan 54150, Republic of Korea.
  • Hong CR; Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
  • Kim M; Division of Fundamental Research on Public Agenda, Research Team for Transmission Dynamics of Infectious Diseases, National Institute for Mathematical Sciences, Daejeon 34047, Republic of Korea.
  • Kang YJ; Department of Aquatic Life Medicine, Kunsan National University, Gunsan 54150, Republic of Korea.
  • Jung YH; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Park KM; Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of Korea.
  • Choi J; Department of Oriental Medicine Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: jaeyoung.choi@khu.ac.kr.
  • Chang PS; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Ko
Food Chem ; 451: 139437, 2024 Sep 01.
Article en 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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Lecitinas / Liposomas Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Lecitinas / Liposomas Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido