The Structural and Thermodynamic Parameters of a Biopolymeric Oral Delivery System for a Liposomal Form of a Combination of Nutraceuticals

A liposomal formulation comprising a combination of hydrophobic nutraceuticals (omega-3 docosahexaenoic polyunsaturated fatty acid (DHA) and one of the most active plant antioxidants, namely clove essential oil (CEO)) was prepared using soy phosphatidylcholine (PC). The impact of DHA and CEO on the microviscosity of the bilayer of PC liposomes was investigated through the use of EPR-spectroscopy. Furthermore, the impact of DHA and CEO on the phase state of the bilayer of model liposomes of dipalmitoylphosphatidylcholine was investigated through differential scanning calorimetry. A combination of EPR-spectroscopy and differential scanning calorimetry, was employed to investigate the impact of the encapsulation of liposomes PC−DHA−CEO with a covalent conjugate (C) of sodium caseinate and maltodextrin on the structural state of the bilayer. The structural parameters of a water-soluble supramolecular complex, PC−DHA−CEO−C, formed as a result of the encapsulation process, were also investigated using laser light scattering. These included the molar mass, size, density, architecture and zeta potential of the complex. In addition, the thermodynamic parameters, specifically the osmotic second virial coefficient, were examined. The key structural parameters of this complex have been identified as providing effective protection of PUFAs included in its composition from oxidation by air oxygen.