Application of sonication and mixing for nanoencapsulation of the cyanobacterium Spirulina platensis in liposomes

Costa J.A.V., . and Assis L.M., . and Motta A.S., . and Micheletto Y.M.S., . and Machado A.R., . and Souza-Soares L.A., . and Badiale-Furlong E., . Application of sonication and mixing for nanoencapsulation of the cyanobacterium Spirulina platensis in liposomes. pp. 96-101. ISSN 22317546

Encapsulation in the food industry is a process in which one or more ingredients or additives (core) are coated with an edible capsule. The use of liposomes is among the many forms of encapsulation of food ingredients. It consists of a sort of microscopic lipid vesicles where due to the lipophilic and hydrophilic portion of its constituents substances of various natures can be encapsulated and the hydrophilic substances stay in the aqueous compartment and the lipophilic are inserted or adsorbed on the membrane. The aim of this work was to apply two different treatments sonication and homogenization in the encapsulation of a protein source such as the cyanobacterium Spirulina platensis formed out by the thin-film hydration method. Liposomes were prepared using purified soybean phosphatidylcholine and sonicated at 60 C for 30 min or homogenized at 10.000 rpm for 15 min. The average size encapsulation efficiency and particle morphology were determined. The type of process applied did not differ when obtaining nanometric size particles however the liposomes subjected to homogenization had increased medium size compared to liposomes that were subjected to sonication. Morphologically the liposomes were more uniform when subjected to the homogenizer.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(15).pdf

Abstract

Encapsulation in the food industry is a process in which one or more ingredients or additives (core) are coated with an edible capsule. The use of liposomes is among the many forms of encapsulation of food ingredients. It consists of a sort of microscopic lipid vesicles where due to the lipophilic and hydrophilic portion of its constituents substances of various natures can be encapsulated and the hydrophilic substances stay in the aqueous compartment and the lipophilic are inserted or adsorbed on the membrane. The aim of this work was to apply two different treatments sonication and homogenization in the encapsulation of a protein source such as the cyanobacterium Spirulina platensis formed out by the thin-film hydration method. Liposomes were prepared using purified soybean phosphatidylcholine and sonicated at 60 C for 30 min or homogenized at 10.000 rpm for 15 min. The average size encapsulation efficiency and particle morphology were determined. The type of process applied did not differ when obtaining nanometric size particles however the liposomes subjected to homogenization had increased medium size compared to liposomes that were subjected to sonication. Morphologically the liposomes were more uniform when subjected to the homogenizer.

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Item Type:	Article
AGROVOC Term:	Spirulina platensis
AGROVOC Term:	Liposomes (organelles)
AGROVOC Term:	Microencapsulation
AGROVOC Term:	Homogenization
AGROVOC Term:	Soybeans
AGROVOC Term:	Proteins
AGROVOC Term:	Phosphatidylcholines
AGROVOC Term:	Lecithins
AGROVOC Term:	Encapsulation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21974

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