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KMID : 1160620000050030177
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Preventive Nutrition and Food Science
2000 Volume.5 No. 3 p.177 ~ p.178
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Investigation of the Incorporation Efficiency of β-Carotene into Liposomes
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Rhim Chae-Hwan
Lee Kyong-Eun
Yuk Hyun-Gyun
Lee Sang-Chun
Lee Seung-Cheol
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Abstract
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Chemical and photochemical processes during food storage and preparation rapidly degrade β-carotene, the most active form of carotenoids. We investigated the possibility of liposomes as a tool to preserve β-carotene. Liposomes with β-carotene were prepared as multilamellar vesicles by using soybean phosphatidylcholine, in terms of the ratio of β-carotene to phospholipid and pH. Incorporated efficiency was 99.7% at 1 : 0.05 of phospholipid : β-carotene and at pH 9.0. As the concentration of β-carotene increased, the incorporated efficiency increased progressively. pH did not affect the incorporation efficiency greatly.
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KEYWORD
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liposome, β-carotene, phospholipid, incorporated efficiency
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