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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(3): 389-394
Comparing the stability of retinol in liposomes with cholesterol, β-sitosterol, and stigmasterol
Dong-Uk Lee1 • Hye-Won Park1 • Seung-Cheol Lee1
1 School of Bioconvergence, Kyungnam University, Kyungnamdaehak-ro 7, Changwon 51767, Korea
ABSTRACT
In this study, cholesterol (CH), β-sitosterol (SI), and stigmasterol (ST) were explored to improve the stability of retinol in the liposome bilayer. Retinol was incorporated into liposomes composed of soybean-derived L-α-phosphatidylcholine (PC) and 10% sterol (w/w), which were prepared as multilamellar vesicles. Under all conditions, the efficiency of retinol incorporation into liposomes was higher than 99%, and the average particle size of liposomes was similar to that of PC alone. Liposomes were stored at 4 and 25 °C, with and without light, respectively, for 10 days. It was found that during the storage, CH and SI were effective in stabilizing the retinol in liposomes. These results indicate that an appropriate phytosterol could improve the stability of retinol in liposomes.
KEYWORD
Retinol · Liposome · Phytosterol · Stability
Food Science and Biotechnology 2021 ; 30(3): 389-394
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