Process optimization for microfluidic preparation of liposomes using food-grade components

Sung-Chul Hong; Chi Rac Hong; Minsoo Kim; Yue Jai Kang; Young Hoon Jung; Kyung-Min Park; Jaeyoung Choi; Pahn-Shick Chang

doi:10.1016/j.foodchem.2024.139437

Process optimization for microfluidic preparation of liposomes using food-grade components

Food Chem. 2024 Apr 24:451:139437. doi: 10.1016/j.foodchem.2024.139437. Online ahead of print.

Authors

Sung-Chul Hong¹, Chi Rac Hong², Minsoo Kim³, Yue Jai Kang⁴, Young Hoon Jung⁵, Kyung-Min Park⁶, Jaeyoung Choi⁷, Pahn-Shick Chang⁸

Affiliations

¹ Department of Food Science and Biotechnology, Kunsan National University, Gunsan 54150, Republic of Korea.
² Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
³ Division of Fundamental Research on Public Agenda, Research Team for Transmission Dynamics of Infectious Diseases, National Institute for Mathematical Sciences, Daejeon 34047, Republic of Korea.
⁴ Department of Aquatic Life Medicine, Kunsan National University, Gunsan 54150, Republic of Korea.
⁵ School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
⁶ Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of Korea.
⁷ Department of Oriental Medicine Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: jaeyoung.choi@khu.ac.kr.
⁸ Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea. Electronic address: pschang@snu.ac.kr.

PMID: 38678653
DOI: 10.1016/j.foodchem.2024.139437

Abstract

This study explores the potential for optimizing a sustainable manufacturing process that maintains the essential characteristics of conventional liposomes using food-grade solvents and components. The focus was comparing the physicochemical, morphological, and interfacial properties of liposomes produced with these food-grade ingredients to those made by conventional methods. It was found that there was no significant difference in particle size (195.87 ± 1.40 nm) and ζ-potential (-45.13 ± 0.65 mV) between liposomes made from food-grade and conventional materials. The manufacturing process for liposomes, utilizing food-grade solvents and components, was optimized through the application of Plackett-Burman design and response surface methodology. This approach helped identify key parameters (soy lecithin, β-sitosterol, W/O ratio) and their optimal values (3.17 g, 0.25 g, 1:2.59). These findings suggest that it is possible to enhance the use of liposomes as an effective and safe delivery system in the food industry, adhering to the strict guidelines set by regulatory agencies.

Keywords: Food-grade component; Liposome; Microfluidizer; Plackett–Burman design; Process optimization; Response surface methodology.