Preparation of curcumin-loaded liposome with high bioavailability by a novel method of high pressure processing

Abstract

Curcumin has been incorporated for the development of new products with applicability in food, pharmaceutical and cosmetic fields in Asia, due to the traits of anti-oxidation and anti-inflammatory. In the application of food engineering, high-pressure processing (HPP) can destroy non-covalent bonds and use as a method to inactivate bacteria for extending the perseveration of food. Thus, this study focuses on a novel approach for the microencapsulation of curcumin by the combination of ethanol injection and HPP at the room temperature for stabilizing pure curcumin in aqueous solutions and in liposome. The results revealed that the most optimal curcumin-liposome was prepared by HPP at operational pressure of 200 MPa within 5 mins holding time to obtain the minimum particle size of 281.9 nm, encapsulation efficiency of 87.25% and polydispersity index (PDI) of 0.23. Particle size could reduce to nanoscale (70.65 nm) after 0.5% addition of Tween 80, but the encapsulation efficiency spontaneously decreased to 45.05%. It is an option to produce liposome with nanosize and uniform distribution for the consideration of high drug delivery. Conclusively, HPP process could not only effectively decrease particle size and PDI of liposome but also efficiently sterilize bacteria around concentration of 10³ CFU/g.