Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol

Abstract

This study aimed to develop a nanoliposomal formulation containing a-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% AE 0.6% and 81.9% AE 1.4%) and appropriate particle size (82 AE 0.8 nm) were obtained for liposomes composed of a-tocopherol. The optimum formulation was stable for 90 days when kept at 4°C. This study demonstrated that a-tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA.

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

“…They observed that the particle size of nanoliposomes was statistically stable especially in lower temperatures during storage for 3 months. Lipid oxidation during storage elevated by temperature, and the highest oxidation rate observed was at 40 • C. Although, a high level of EPA and DHA was degraded during storage of nanoliposomes, but the addition of alpha-tocopherol limited EPA and DHA decomposition due to its antioxidant effect, which was more significant for samples stored at 4 • C. These researchers concluded that dual encapsulation of DHA/EPA into antioxidant-containing nanoliposomes can significantly improve the health benefits of food products [130].…”

“…Sahari and coworkers [130] developed nanoliposomes containing DHA and EPA with or without alpha-tocopherol. They observed that the particle size of nanoliposomes was statistically stable especially in lower temperatures during storage for 3 months.…”

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

“…Tuna eyeball oil had DHA as the dominant LCPUFAs (Renuka et al ., 2016; Pudtikajorn & Benjakul, 2020). However, during processing or extraction, the high susceptibility of DHA and EPA to oxidation can lead to rapid deterioration (Sahari et al ., 2016). The auto‐oxidation of LCPUFAs is mainly related to free radical formation, generated by heat, radiant, trace metals and enzymes (Zuta et al ., 2007).…”

Lipid Nanoparticle Technology for Delivering Biologically Active Fatty Acids and Monoglycerides

“…For example, Rasti et al investigated the encapsulation of DHA and EPA in ~300–350 nm diameter liposomes and observed that a preparation method involving aqueous solvent only yielded greater oxidative stability compared to a preparation method that involved aqueous and organic solvents [ 84 ]. Further refinements of the liposomal formulation included α-tocopherol, which enhanced oxidative protection to increase stability [ 85 , 86 ].…”