Characterisation of curcumin‐loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

• Published in: International journal of food science & technology Vol. 52; no. 3; pp. 772 - 780
• Main Authors: Silva, Guilherme S., Jange, Camila G., Rocha, Juliana S.S., Chaves, Matheus A., Pinho, Samantha C.
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.03.2017
• Subjects: Bioavailability; Chromium; Coating; Curcuminoid; Dispersions; encapsulation; Food science; Hydration; Lipids; liposome production; Liposomes; phospholipid vesicles; Phospholipids; Spices; Sucrose

Summary The objective of this study was to obtain and characterise curcumin‐loaded proliposomes by the method of coating of micronised sucrose. Proliposomes incorporating curcumin were characterised in terms of coating, morphology, crystallinity, solubility and water sorption. The powders showed a g...