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PEG-coated lyophilized proliposomes: preparation, characterizations and in vitro release evaluation of vitamin E

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Abstract

Polyethylene glycol (PEG)-coated vitamin E (VE) lyophilized proliposomes was produced by thin-film ultrasonic dispersion and lyophilization and then evaluated by encapsulation efficiency (EE), distribution of particle size, storage stability, and release behavior in the simulated physiological media. The results showed that the conventional liposomes (CL) were successfully coated by PEG layer, and the hydrogen bond interaction between PEG and the Soybean phosphatidylcholine (SPC) headgroups in the bilayers is regarded as the coated mechanism. The mean diameter and EE were 164.2 nm and 83.87% for PEG-coated lyophilized proliposomes (PLP), respectively. VE contained within PLP exhibited a better stability comparing to the CL, and the retention percentage of PLP was 89.81% at 4 °C after 15 days storage. In addition, VE within the PLP could be controlled release in different pH of simulated media. It is proven that PLP could employ to protect VE for extending shelf life and to provide convenience for commercial usage.

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Acknowledgments

This research was jointly supported by the Programs of State Key Laboratory of Food Science and Technology, Nanchang University (Programs No. SKLF-MB-200809, SKLF-TS-200818 and SKLF-KF-201006), the National 863 High Tech. Program (No. 2008AA10Z332), and the Key Project in National Science and Technology (No. 2006BAD27B04).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China

    LiPing Zhao, Hua Xiong, Hailong Peng, Qiang Wang, Dan Han, ChunQing Bai, YuZhen Liu, SuHua Shi & Bo Deng

  2. Department of Chemical and Pharmaceutical Engineering, Nanchang University, Nanchang, 330031, Jiangxi, China

    Hailong Peng

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  1. LiPing Zhao
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  2. Hua Xiong
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Correspondence to Hua Xiong.

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Zhao, L., Xiong, H., Peng, H. et al. PEG-coated lyophilized proliposomes: preparation, characterizations and in vitro release evaluation of vitamin E. Eur Food Res Technol 232, 647–654 (2011). https://doi.org/10.1007/s00217-011-1429-5

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  • DOI: https://doi.org/10.1007/s00217-011-1429-5

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