The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion
Wei Zhou,
Ce Cheng,
Li Ma,
Liqiang Zou,
Wei Liu,
Ruyi Li,
Yupo Cao,
Yuhuan Liu,
Roger Ruan,
Jihua Li
Affiliations
Wei Zhou
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Ce Cheng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Li Ma
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Liqiang Zou
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Wei Liu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Ruyi Li
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
Yupo Cao
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
Yuhuan Liu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Roger Ruan
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Jihua Li
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 °C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages.
