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Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation

cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid0000-0002-1438-1217
cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid1c802429-36ee-40e7-b72f-32f16b32d8de
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enDipalmitoylphosphatidylcholine liposomes were encapsulated with free stigmasterol (ST), stigmasteryl myristate (ME), and stigmasteryl oleate (OE). Their quality was determined using TEM, FT-IR spectroscopy, zeta potential and hydrodynamic diameter. The prepared liposomes were heated at 60 and 180 ◦C. The degradation of stig- masterol, fatty acids was determined, as was the formation of derivatives. The results show that the liposomes had been prepared successfully. The ST liposomes were the smallest, while the ME and OE liposomes were of similar size. The extent to which the compounds encapsulated in the liposomes degraded depended on their structure. When samples were heated to 60 ◦C, the degradation of stigmasterol ranged from 11 % in ST to 47 % in OE and 58 % in ME. After heating to 180 ◦C, the lowest level of degradation of stigmasterol was for OE (51 %), whereas the degradation of stigmasterol in ST and ME was 85 % and 90 %, respectively. In addition, the high level of oxyphytosterols in the samples heated to 180 ◦C is of concern, especially in the ST and ME samples. The level of SOP in liposomes heated to 60 ◦C ranged from 1.7 mg/g in liposomes encapsulated with free stigmasterol to 10.4 and 32.9 mg/g in liposomes with stigmasteryl myristate and oleate. After heating to 180 ◦C, the total content of SOP was much higher, ranging from 68.2 for OE to 111.7 and 135.7 mg/g for ME and ST, respectively
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorCieślik-Boczula, Katarzyna
dc.contributor.authorGrygier, Anna
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorDwiecki, Krzysztof
dc.contributor.authorJarzębski, Maciej
dc.date.access2025-02-11
dc.date.accessioned2025-02-11T10:59:14Z
dc.date.available2025-02-11T10:59:14Z
dc.date.copyright2024-11-18
dc.date.issued2025
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost22482,11
dc.description.if8,5
dc.description.number15 February 2025
dc.description.points200
dc.description.versionfinal_published
dc.description.volume465 , Part 2
dc.identifier.doi10.1016/j.foodchem.2024.142039
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2467
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814624036896
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 142039
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enliposomes
dc.subject.enstigmasterol
dc.subject.enfatty acids
dc.subject.enoxidation
dc.subject.enheating
dc.subject.enstability
dc.titleStigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume465
project.funder.nameOPUS 2021/43/B/NZ9/00345