Food chemistry · 2025
Multilamellar nanocochleates as novel co-encapsulation systems for enhancement of the physicochemical properties and controlled release of astaxanthin and phycocyanin.
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Molaveisi Mohammad, Li Li, Zhao Ya, Shi Qilong
Аннотация
Nanoliposomes that co-encapsulate astaxanthin and phycocyanin were treated with calcium ions (Ca2+) to generate nanocochleates. Zeta potential results revealed an electrostatic attraction between Ca2+ and the negatively charged nanoliposomes. Dynamic light scattering, SEM, TEM, FTIR, and DSC results demonstrated the effective deposition of Ca2+ onto the surface of nanoliposomes. Laurdan fluorescence spectroscopy and X-ray diffraction patterns showed that Ca2+ can reduce membrane fluidity and improve lateral lipid packing. Additionally, the antioxidant activity of the control nanoliposomes (22.43 %) increased after being loaded with astaxanthin and phycocyanin (64.30 %), and following interaction with Ca2+ (ranging from 53.98 % to 67.41 %). Conversely, nanocochleates enhanced physical stability of astaxanthin and phycocyanin after 28 days of storage. The release of astaxanthin and phycocyanin from nanocochleates exhibited a sustained release in a simulated gastrointestinal medium, in contrast to the rapid release of nanoliposomes. Co-delivered nanocochleates hold potential for advancing formulations by enabling the simultaneous delivery of functional compounds.