Abstract:Cholesterol-lowered shrimp lipid was loaded into liposomes using different stabilisers, namely glycerol (Gl-Lp), cholesterol (Ch-Lp) and pectin, combined with glycerol (Pe-Gl-Lp). Ch-Lp liposomes were the largest. Pe-Gl-Lp had the lowest negative charge and polydispersity index. Generally, encapsulation efficiency was higher in Ch-Lp. Oxidation values confirmed cholesterol oxidation in Ch-Lp, more likely induced by ultrasonication. Based on the liposome characteristics and oxidative stability, Pe-Gl-Lp at diff… Show more
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