Design and Bioanalysis of Nanoliposome Loaded with Premium Red Palm Oil for Improved Nutritional Delivery and Stability

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Feb 26

PMID 40002010

Authors

Tanatchapond Rodsamai

Manat Chaijan

Prawit Rodjan

Arlee Tamman

Nassareen Supaweera

Mingyu Yin

Siriporn Riebroy Kim

Worawan Panpipat

Affiliations

Soon will be listed here.

Abstract

Red palm oil (RPO), which is rich in carotenoids and tocotrienols, offers significant health-promoting properties. However, its utilization in functional foods is hindered by poor water solubility and instability under certain processing conditions. This study aimed to overcome these limitations by enhancing the bioactivity and stability of RPO through the ultrasound-assisted fabrication of nanoliposomes, formulated with varying ratios of egg yolk phosphatidylcholine (EYPC) to RPO. At a 3:1 ratio, the encapsulation efficiency (EE) began to reach >90%. Nanoliposome with the highest -carotene EE (94.9%) ( < 0.05) and a typical oil loading content of 13.40% was produced by EYPC-to-RPO at a 7:1 ratio. As EYPC levels increased, the average vesicle size and the polydispersity index decreased, but the zeta potential and pH gradually increased. Nanoliposome prepared with an EYPC: RPO ratio of 3:1 showed the lowest peroxide value (PV) of 4.99 meqO/kg, a thiobarbuturic acid reactive substances (TBARS) value of 0.20 mmol/kg, and greater 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition over 30 days of storage at 25 °C. All nanoliposomes showed anti-inflammatory activity without cell toxicity. Nanoliposomes present a promising delivery system for enhancing the biological activity and storage stability of RPO.

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