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Int. J. Mol. Sci. 2013, 14(10), 19763-19773; doi:10.3390/ijms141019763

Preparation and Characterization of Nanoliposomes Entrapping Medium-Chain Fatty Acids and Vitamin C by Lyophilization

1
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
2
Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China
3
State Key Laboratory of Food Science and Technology, Department of Life Science and Food Engineering, Nanchang University, Nanchang 330047, China
*
Author to whom correspondence should be addressed.
Received: 15 July 2013 / Revised: 12 September 2013 / Accepted: 22 September 2013 / Published: 30 September 2013
(This article belongs to the Special Issue Bioactive Nanoparticles 2013)
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Abstract

The complex nanoliposomes encapsulating both a hydrophilic drug vitamin C (vit C) and hydrophobic drug medium-chain fatty acids (MCFAs) was prepared by combining double emulsion method with dynamic high pressure microfluidization. The complex nanoliposomes was further freeze-dried under −86 °C for 48 h with sucrose at the sucrose/lipids ratio of 2:1(w/w) in order to enhance its stability. The freeze-dried complex nanoliposomes under the suitable conditions exhibited high entrapment efficiency of MCFAs (44.26 ± 3.34)%, relatively high entrapment efficiency of vit C (62.25 ± 3.43)%, low average size diameter (110.4 ± 7.28) nm and good storage stability at 4 °C for 60 days with slight changes in mean particle diameter and drug entrapment efficiencies. The results of transmission electron microscopy of freeze-dried complex nanoliposomes also showed that the freeze-dried samples with sucrose were stable without great increase in their particle sizes and without destroying their spherical shape. The results indicated that sucrose presented well protection effects in MCFAs-vit C complex nanoliposomes, suggesting the possibility of further usage in commercial liposomes.
Keywords: medium-chain fatty acids; vitamin C; double emulsion; dynamic high pressure microfluidization; lyophilization medium-chain fatty acids; vitamin C; double emulsion; dynamic high pressure microfluidization; lyophilization
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Yang, S.; Liu, C.; Liu, W.; Yu, H.; Zheng, H.; Zhou, W.; Hu, Y. Preparation and Characterization of Nanoliposomes Entrapping Medium-Chain Fatty Acids and Vitamin C by Lyophilization. Int. J. Mol. Sci. 2013, 14, 19763-19773.

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