Journal of Food Processing & Technology

Effect of different homogenization techniques on the particle size of liposomes and storage characterization by NMR Relaxometry

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Selen Guner and Mecit Halil Oztop

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Liposomes are double-layered spherical vesicles made up of polar lipids and could be used in pharmaceutical, personal care,
chemical and food industries to encapsulate both hydrophobic and hydrophilic compounds. Being biodegradable, biocompatible
not having any toxic effects and having the ability to release the active agents when desired make these systems advantageous for
many applications. The main natural sources used for liposomes are egg and soy. In this study, egg and soy lecithin with higher purity
(>70%) and a commercially sold soy lecithin was used to determine the effect of different homogenization methods on the particle
size of liposomes. Microfluidization, ultrasonic probe and ultrasonic bath methods were used. Microfluidization gave the smallest
particle size results. Prehomogenization speed after 20, 000 rpm is found to have no significant effect on final particle size (p<0.05).
Effects of microfluidization pressure and solution type on particle size were also investigated. Trials were conducted between 300-
1300 bars and either distilled water (pH≈7) or acetate buffer (pH≈3.8). Effect of solution type on particle size was found significant.
For the long term stability, the samples were stored at refrigerator and room temperatures (4oC & 25oC) and NMR T2 Relaxometry
experiments were conducted during storage. The T2 values decreased during storage. Liposomes prepared from commercial lecithin
had the lowest T2, supporting the idea that it was not pure and had higher concentration of lipids.

Biography :

Selen Guner is a MS student studying emulsion systems at Middle East Technical University (METU). At the same time, she is working as Research Assistant at METU,
where she completed her BS in 2013. She is also interested in alternative laboratory techniques to teach everyone food science with catchy experiments.