Investigation of the Incorporation Efficiency of $\beta$-Carotene into Liposomes

  • Rhim, Chae-Hwan (Department of Fine Chemistry, Kyungnam University) ;
  • Lee, Kyong-Eun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Yuk, Hyun-Gyun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Sang-Chun (Department of Fine Chemistry, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam Universit)
  • Published : 2000.09.01

Abstract

Chemical and photochemical precesses during food storage an preparation rapidly degrade $\beta$-carotene, the most active form of carotenoids. We investigated the possibility of liposomes as tool to preserve $\beta$-carotene. Liposomes with $\beta$-carotene were prepared as multilamellar vesicles by using soybean phosphatidylcholine, in terms of the ratio of $\beta$-carotene to phospholipid and pH. Incorporated efficiency was 99.7% at 1:0.05 of phospholipid : $\beta$-carotene and at pH 9.0. As the concentration of $\beta$-carotene increased, the incorporated efficiency increased progressively. pH did not affect the incorporation efficiency greatly.