The influence of sodium alginate and genipin on physico-chemical properties and stability of WPI coated liposomes.

In this work, coated liposome as a novel delivery system assembled from genipin-crosslinked with whey protein isolate (WPI) and sodium alginate (SA) as the second layer on WPI-coated liposomal was developed in order to increase its bioavailability and prolong release for drug and nutraceuticals. Therefore, the influence of GP and SA on physico-chemical properties, long term stability and in vitro release behavior of WPI coated nanoliposomes (NLs) for encapsulation of flaxseed oil were investigated successively. Compared with WPI-NLs and uncoated NLs, GP-WPI-NLs and SA-WPI-NLs displayed more significant changes in average diameter, zeta potential, entrapment efficiency, morphology, FT-IR, thermal properties, with lower n-3 fatty acids released. In terms of physical and oxidative stability during storage at 45 °C for 30 days, the GP was remarkably more effective than the SA. The results suggested that the coating with SA and cross-linking with GP altered the surface properties, and provided more chemical stability for the flaxseed oil as core material.