Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol |
| |
| Authors: | Mohammad Ali Sahari Hamid Reza Moghimi Zahra Hadian Mohsen Barzegar Abdoreza Mohammadi |
| |
| Affiliation: | 1. Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran;2. Department of Pharmaceutics, Faculty of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Department of Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran |
| |
| Abstract: | This study aimed to develop a nanoliposomal formulation containing α‐tocopherol loaded with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and to characterise the formulation by its physical stability. For this purpose, different nanoliposomal formulations with dipalmitoyl phosphocholine were prepared using a modified thin‐film hydration method and evaluated by particle size, polydispersity index (PDI), transmission electron microscopy, differential scanning calorimetry and determining the encapsulation efficiencies of DHA and EPA. A physical stability study was conducted by investigating the change in the vesicle encapsulation efficiency, particle size, PDI and shape when stored at 4, 30 and 40 °C for 3 months. High encapsulation efficiency of DHA and EPA (89.1% ± 0.6% and 81.9% ± 1.4%) and appropriate particle size (82 ± 0.8 nm) were obtained for liposomes composed of α‐tocopherol. The optimum formulation was stable for 90 days when kept at 4 °C. This study demonstrated that α‐tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA. |
| |
| Keywords: | Docosahexaenoic acid eicosapentaenoic acid liposome physical stability α ‐tocopherol |
|
|
