The inherent thermodynamic instability
of liposomes during production
and storage has limited their widespread applications. Therefore,
a novel structure of food-grade nanoliposomes stabilized by a 3D organogel
network within the bilayer shell was developed through the extrusion
process and successfully applied to encapsulate vitamin D
3
. A huge flocculation and a significant reduction of zeta potential
(−17 mV) were observed in control nanoliposomes (without the
organogel shell) after 2 months of storage at 4 °C, while the
sample with a gelled bilayer showed excellent stability with a particle
diameter of 105 nm and a high negative zeta potential (−63.4
mV), even after 3 months. The development of spherical vesicles was
confirmed by TEM. Interestingly, the gelled bilayer shell led to improved
stability against osmotically active divalent salt ions. Electron
paramagnetic resonance confirmed the higher rigidity of the shell
bilayer upon gelation. The novel liposome offered a dramatic increase
in encapsulation efficiency and loading of vitamin D
3
compared
to those of control.