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Design and advanced characterization of quercetin-loaded nano-liposomes prepared by high-pressure homogenization.

Authors :
Melchior, Sofia
Codrich, Marta
Gorassini, Andrea
Mehn, Dora
Ponti, Jessica
Verardo, Giancarlo
Tell, Gianluca
Calzolai, Luigi
Calligaris, Sonia
Source :
Food Chemistry. Dec2023, Vol. 428, pN.PAG-N.PAG. 1p.
Publication Year :
2023

Abstract

[Display omitted] • 150 MPa high-pressure homogenization produced nano-sized quercetin-loaded liposomes. • Liposomes were oblong in shape (ca. 30 nm) and had a 42% encapsulation efficiency. • Advanced analytical techniques are required to characterize nano-sized liposomes. • Loaded liposomes exhibited higher antitumor action compared to free quercetin. Quercetin-loaded nano-liposomes were prepared by high-pressure homogenization (HPH) at different pressures (up to 150 MPa) and number of passes (up to 3) to define the best processing conditions allowing the lowest particle size and the highest encapsulation efficiency (EE). The process at 150 MPa for 1 pass was the best, producing quercetin-loaded liposomes with the lowest particle size and 42% EE. Advanced techniques (multi-detector asymmetrical-flow field flow fractionation and analytical ultracentrifugation combined with transmission electron microscopy) were further used for the characterization of the liposomes which were oblong in shape (ca. 30 nm). Results highlight the need for several techniques to study nano-sized, polydisperse samples. The potential of quercetin-loaded liposomes against colon cancer cells was demonstrated. Results prove that HPH is an efficient and sustainable method for liposome preparation and highlight the remarkable role of process optimisation as well as the powerfulness of advanced methodologies for the characterisation of nano-structures. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
428
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
167370758
Full Text :
https://doi.org/10.1016/j.foodchem.2023.136680