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January 15, 2026Food and Bioprocess Technology0 citations

Preparation and Stability of Fucoxanthin and Conjugated Linoleic Acid Complex Liposomes

SWShuangshuang WuDalian Ocean University HDHongchun DongDalian Ocean University XLXuhui LeiDalian Ocean University

Key Points

To develop and stabilize fucoxanthin and conjugated linoleic acid complex liposomes for functional food applications.
Developed complex liposomes co-loading fucoxanthin and conjugated linoleic acid using ethanol injection.
Coated liposomes with chitosan and sodium alginate via electrostatic deposition.
Measured encapsulation efficiency, particle size, and zeta potential.
Achieved 80.15% encapsulation efficiency of fucoxanthin.
Increased particle size to 3684.33 nm and zeta potential to −45.73 mV.
Improved thermal stability with phase transition temperature rising from 47.6 °C to 145.6 °C.

Abstract

Fucoxanthin (FX), a hydrophobic carotenoid, exhibits enhanced solubility and bioactivity when combined with lipids. However, its co-encapsulation with conjugated linoleic acid (CLA) remains challenging due to their mutual sensitivity to light, heat, and oxygen. Herein, we developed complex liposomes co-loading FX and CLA via ethanol injection, followed by sequential coating with chitosan and sodium alginate through electrostatic deposition. The resulting polymer-coated liposomes (S-C–CL) achieved a high FX encapsulation efficiency of 80.15 ± 1.23%. Post-modification, the particle size increased to 3684.33 ± 203.05 nm with a zeta potential of − 45.73 ± 2.77 mV, indicating a dense polyelectrolyte shell. Structural analyses (TEM, FT-IR) confirmed successful encapsulation and coating. The modified liposomes exhibited significantly improved thermal stability (phase transition temperature increased from 47.6 °C to 145.6 °C) and storage stability. This work provides a robust strategy for stabilizing FX-loaded liposomal systems for functional food applications.

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