Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability

Jinglei Li, Jian Nan, Haishan Wu, Hyun Jin Park, Qingsheng Zhao, Liu Yang

Research output: Contribution to journalArticlepeer-review

Abstract

The purity of soy lecithin exerts significant impact on nanoliposome (NL) properties for food applications. In this study, three soy lecithin of different purity were used to prepare NL. LC-MS analysis confirmed soy lecithin of relatively low purify (50% and 70%) contains multiple natural phospholipids. NL produced by soy lecithin of middle purity (70%) is smaller and more stable than other counterparts. Ultimately, soy lecithin of 70% purity was selected to develop NL encapsulated crocetin (CR) as model payload and further coated by chitosan (CS). The structure characteristic, physicochemical properties, antioxidant activity and anti-inflammatory activity of crocetin nanoliposome (CR-NL) and chitosan coated crocetin nanoliposome (CS-CR-NL) were evaluated. NL encapsulation and CS coating significantly improve antioxidant and anti-inflammatory ability of CR, and prolong storage period of CR (p < 0.05). For food applications, soy lecithin of middle purity (70%) is cheaper and more appropriate than soy lecithin of high purity.

Original languageEnglish
Article number132931
JournalFood Chemistry
Volume389
DOIs
Publication statusPublished - 2022 Sep 30

Keywords

  • Bioactivities
  • Crocetin
  • In vitro simulated digestion
  • Purity
  • Soy lecithin

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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