Sodium alginate and chitosan co-modified fucoxanthin liposomes: preparation, bioaccessibility and antioxidant activity

Abstract

To improve the stability of fucoxanthin, fucoxanthin liposomes (L) were prepared by the thin-film ultrasound method, and fucoxanthin liposomes were modified with sodium alginate and chitosan by an electrostatic deposition method. The release characteristics of fucoxanthin in different types of liposomes with in vitro gastrointestinal simulation were studied. Under the optimum conditions, the results showed that the encapsulation efficiency of prepared liposomes could reach 88.56 ± 1.40% (m/m), with an average particle size of 295.27 ± 7.28 nm, a Zeta potential of −21.53 ± 2.00 mV, a polydispersity index (PDI) of 0.323 ± 0.007 and a loading capacity of 33.3 ± 0.03% (m/m). Compared with L and chitosan modified fucoxanthin liposomes (CH), sodium alginate and chitosan modified fucoxanthin liposomes (SA-CH) exhibited higher storage stability, in vitro bioaccessibility and antioxidant activity after gastrointestinal digestion. Sodium alginate and chitosan co-modified liposomes can be developed as formulations for encapsulation and delivery of functional ingredients, providing a theoretical basis for developing new fucoxanthin series products.

Keywords:

• Chitosan
• sodium alginate
• fucoxanthin
• liposome
• bioaccessibility
• antioxidation

Acknowledgements

We are grateful to Dr. Ren for valuable suggestions for the experiment and revising the article.

Authors contributions

H.D. (Hongchun Dong) performed the majority of the experiments and wrote the manuscript; S.W. (Siyuan Wang), C.F. (Cong Fu), Y.S. (Yanxiaofan Sun), T.W. (Tuantuan Wei), D.R. (Dandan Ren), and Q.W. (Qiukuan Wang) contributed to the data analysis; H.D. and D.R. designed and supervised the study and checked the final manuscript. All authors had read and agreed to the published version of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the China Agriculture Research System (CARS-50), Project of Applied Basic Research of Liaoning Province (2023JH2/101300112) and Fund of Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, China (NYJG201804).