Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes
Liposomes have substantial potential to deliver bioactive compounds in foods. However, the oxidative degradation and physical instability of liposomes limit their utilization. This research evaluated the ability of chitosan and rosmarinic acid and its esters to increase the physical and oxidative stability of liposomes. Particle size analysis studies showed that the physical stability of liposomes was enhanced by depositing a layer of cationic chitosan onto the negatively charged liposomes. The combination of octadecyl rosmarinate (40 ?M) and chitosan coating resulted in significantly greater inhibition of lipid oxidation in the liposomes compared to chitoson or octadecyl rosmarinate alone. Increasing the concentrations of octadecyl rosmarinate to a concentration of 40 ?M in the chitosan-coated liposomes decreased lipid oxidation. Only butyl rosmarinate exhibited stronger antioxidant activity than free rosmarinic acid. Eicosyl rosmarinate (20 carbons) had lower antioxidant activity than all other rosmarinic acid derivatives. These results suggest that by combining the inclusion of appropriate antioxidants such as rosmarinic acid and the deposition of a chitosan coating onto the surface of liposomes may significantly increase the oxidative and physical stability of liposomes.
Main Authors: | , , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q03 - Contamination et toxicologie alimentaires, antioxydant, ester, acide phénolique, chitosane, stabilité, liposome (organite), produit alimentaire, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_2671, http://aims.fao.org/aos/agrovoc/c_16197, http://aims.fao.org/aos/agrovoc/c_28288, http://aims.fao.org/aos/agrovoc/c_36930, http://aims.fao.org/aos/agrovoc/c_34042, http://aims.fao.org/aos/agrovoc/c_3032, |
Online Access: | http://agritrop.cirad.fr/554654/ http://agritrop.cirad.fr/554654/1/document_554654.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-554654 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-5546542024-10-18T16:05:07Z http://agritrop.cirad.fr/554654/ http://agritrop.cirad.fr/554654/ Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes. Panya Atikorn, Laguerre Mickaël, Lecomte Jérôme, Villeneuve Pierre, Weiss Jochen, McClements D. Julian, Decker Eric Andrew. 2010. Journal of Agricultural and Food Chemistry, 58 (9) : 5679-5684.https://doi.org/10.1021/jf100133b <https://doi.org/10.1021/jf100133b> Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes Panya, Atikorn Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre Weiss, Jochen McClements, D. Julian Decker, Eric Andrew eng 2010 Journal of Agricultural and Food Chemistry Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 Liposomes have substantial potential to deliver bioactive compounds in foods. However, the oxidative degradation and physical instability of liposomes limit their utilization. This research evaluated the ability of chitosan and rosmarinic acid and its esters to increase the physical and oxidative stability of liposomes. Particle size analysis studies showed that the physical stability of liposomes was enhanced by depositing a layer of cationic chitosan onto the negatively charged liposomes. The combination of octadecyl rosmarinate (40 ?M) and chitosan coating resulted in significantly greater inhibition of lipid oxidation in the liposomes compared to chitoson or octadecyl rosmarinate alone. Increasing the concentrations of octadecyl rosmarinate to a concentration of 40 ?M in the chitosan-coated liposomes decreased lipid oxidation. Only butyl rosmarinate exhibited stronger antioxidant activity than free rosmarinic acid. Eicosyl rosmarinate (20 carbons) had lower antioxidant activity than all other rosmarinic acid derivatives. These results suggest that by combining the inclusion of appropriate antioxidants such as rosmarinic acid and the deposition of a chitosan coating onto the surface of liposomes may significantly increase the oxidative and physical stability of liposomes. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/554654/1/document_554654.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf100133b 10.1021/jf100133b info:eu-repo/semantics/altIdentifier/doi/10.1021/jf100133b info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf100133b |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 |
spellingShingle |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 Panya, Atikorn Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre Weiss, Jochen McClements, D. Julian Decker, Eric Andrew Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
description |
Liposomes have substantial potential to deliver bioactive compounds in foods. However, the oxidative degradation and physical instability of liposomes limit their utilization. This research evaluated the ability of chitosan and rosmarinic acid and its esters to increase the physical and oxidative stability of liposomes. Particle size analysis studies showed that the physical stability of liposomes was enhanced by depositing a layer of cationic chitosan onto the negatively charged liposomes. The combination of octadecyl rosmarinate (40 ?M) and chitosan coating resulted in significantly greater inhibition of lipid oxidation in the liposomes compared to chitoson or octadecyl rosmarinate alone. Increasing the concentrations of octadecyl rosmarinate to a concentration of 40 ?M in the chitosan-coated liposomes decreased lipid oxidation. Only butyl rosmarinate exhibited stronger antioxidant activity than free rosmarinic acid. Eicosyl rosmarinate (20 carbons) had lower antioxidant activity than all other rosmarinic acid derivatives. These results suggest that by combining the inclusion of appropriate antioxidants such as rosmarinic acid and the deposition of a chitosan coating onto the surface of liposomes may significantly increase the oxidative and physical stability of liposomes. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires antioxydant ester acide phénolique chitosane stabilité liposome (organite) produit alimentaire http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_16197 http://aims.fao.org/aos/agrovoc/c_28288 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_34042 http://aims.fao.org/aos/agrovoc/c_3032 |
author |
Panya, Atikorn Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre Weiss, Jochen McClements, D. Julian Decker, Eric Andrew |
author_facet |
Panya, Atikorn Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre Weiss, Jochen McClements, D. Julian Decker, Eric Andrew |
author_sort |
Panya, Atikorn |
title |
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
title_short |
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
title_full |
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
title_fullStr |
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
title_full_unstemmed |
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
title_sort |
effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes |
url |
http://agritrop.cirad.fr/554654/ http://agritrop.cirad.fr/554654/1/document_554654.pdf |
work_keys_str_mv |
AT panyaatikorn effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT laguerremickael effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT lecomtejerome effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT villeneuvepierre effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT weissjochen effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT mcclementsdjulian effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes AT deckerericandrew effectsofchitosanandrosmarinateestersonthephysicalandoxidativestabilityofliposomes |
_version_ |
1813421647164604416 |