The manufacturing and characterisation of eugenol-enclosed liposomes produced by microfluidics method

Jessica Ghodke, Sotirios I. Ekonomou, Edward Weaver, Dimitrios Lamprou, Olena Doran, Alexandros Ch. Stratakos*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)
53 Downloads (Pure)

Abstract

In this study, liposomes enclosing eugenol were prepared using microfluidics. Two lipids, 1,2-dimyristoyl-sn-glycero-3-phosphocholine, 18:0 (DSPC) and 2-dimyristoyl-sn-glycero-3-phosphocholine, 14:0 (DMPC) and microfluidic chips with serpentine and Y-shaped micromixing designs were used for the liposomal formulation. Minimum bacteri-cidal concentration (MBC) values indicated that eugenol was more effective against gram-negative than gram-positive bacteria. Four different flow-rate ratios (FRR 2:1, 3:1, 4:1, 5:1) were explored. All liposomes’ encapsulation efficiency (EE) was determined; 94.34% for DSPC 3:1 and 78.63% for DMPC 5:1. The highest eugenol release of 99.86% was observed at pH 4, DMPC 3:1 (Y-shaped chip). Liposomes were physically stable at 4, 20 and 37oC for 60 days as determined by their size, polydispersity index (PDI) and zeta potential (ZP). The most stable liposomes were observed at FRR 5:1 for DSPC. EE, stability, and eugenol release studies proved that the liposomal formulations produced can be used as delivery vehicles to increase food safety.
Original languageEnglish
Article number 2940
JournalFoods
Volume12
Issue number15
DOIs
Publication statusPublished - 03 Aug 2023

Keywords

  • Microfluidics
  • Liposomes
  • Foodborne disease
  • Emerging Technologies

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