Optimization of Ultrasonic-Assisted Preparation of Liposome-Encapsulated Paprika Red and its Improved Light Irradiation Stability

Abstract:

Investigations were carried out to optimize ultrasonic-assisted preparation of liposome-encapsulated paprika red. The effect of process variables namely the ratio of soybean lecithin to paprika red, solvent volume, cholesterol content and sonication time was evaluated using single-factor test and response surface method (RSM). The liposomes showed significant effect on the improvement of light irradiation stability of paprika red, and the stability was greatly improved when antioxidants such as tert-butyl hydroquinone (TBHQ) or dl-α-tocopherol were introduced. The optimal ingredient for liposome-incorporated paprika red was 0.1% dl-α-tocopherol supplemented, in which 32.3% paprika red remained from degradation after light irradiation for 9 h with the intensity of 4000 lux, comparing with 0% that of the control.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1791-1800
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1791
• Online since: September 2013
• Authors: Xian He Shi, Meng Chen, Yan Wen Wu, Jie Ouyang*
• Keywords: Light Irradiation Stability, Liposome, Paprika Red, Response Surface Method (RSM), Ultrasonic

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