Foods (May 2022)

Curcumin-Loaded Liposome Preparation in Ultrasound Environment under Pressurized Carbon Dioxide

  • Wahyudiono,
  • Jiayang He,
  • Xin Hu,
  • Siti Machmudah,
  • Keiji Yasuda,
  • Seiichi Takami,
  • Hideki Kanda,
  • Motonobu Goto

DOI
https://doi.org/10.3390/foods11101469
Journal volume & issue
Vol. 11, no. 10
p. 1469

Abstract

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Curcumin-loaded liposomes were prepared using a supercritical carbon dioxide (SCCO2)–ultrasound environment system. The experiments were performed at temperatures of 40–70 °C and pressures of 10–25 MPa in a batch system with ultrasonication for 60 min. Transmission electron microscopy (TEM) images revealed liposome products with spherical morphologies and diameters of <100 nm. Dynamic light scattering (DLS) analysis indicated that the curcumin-loaded liposome nanosuspension exhibited good stability. Changing the operating conditions influenced the amount of liposome-encapsulated curcumin; as the operating temperature or pressure increased, the diameter of the liposome products and the amount of liposome-encapsulated curcumin increased and decreased, respectively. Herein, we described an innovative and practical organic-solvent-free method for generating liposomes from phospholipids.

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