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D-α-tocopherol polyethylene glycol 1000 succinate-based microemulsion delivery system: Stability enhancement of physicochemical properties of luteolin

[Display omitted] •Luteolin-loaded microemulsions were fabricated by self-emulsification.•Physicochemical properties of luteolin were improved by TPGS-based SMEDDS.•TPGS-based SMEDDS showed superiority in delivering luteolin.•TPGS-based SMEDDS significantly increased the vitro release of luteolin. I...

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Published in:Food chemistry 2023-11, Vol.426, p.136587-136587, Article 136587
Main Authors: Zheng, Yimei, Zhao, Chengang, Chen, Boyu, Teng, Hui, Ai, Chao, Chen, Lei
Format: Article
Language:English
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Summary:[Display omitted] •Luteolin-loaded microemulsions were fabricated by self-emulsification.•Physicochemical properties of luteolin were improved by TPGS-based SMEDDS.•TPGS-based SMEDDS showed superiority in delivering luteolin.•TPGS-based SMEDDS significantly increased the vitro release of luteolin. In the present study, D-α-Tocopherol polyethylene glycol 1000 succinate-based self-microemulsifying drug delivery systems (TPGS-SMEDDS) were introduced to enhance the solubility and stability of luteolin. The ternary phase diagrams were constructed to obtain the maximum area of microemulsion and suitable formulations of TPGS-SMEDDS. The particle size distribution and polydispersity index of selected TPGS-SMEDDS were analyzed to be less than 100 nm and 0.4, respectively. The thermodynamic stability results suggested that the TPGS-SMEDDS was stable during the heat-cool and freeze–thaw cycle. Moreover, the TPGS-SMEDDS exhibited excellent encapsulation capacity (51.21 ± 4.39 to 85.71 ± 2.40%) and loading efficiency (61.46 ± 5.27 to 102.86 ± 2.88 mg/g) to luteolin. In addition, the TPGS-SMEDDS showed an admirable vitro release ability with a ratio of more than 88.40 ± 1.14% for luteolin in 24 h. Therefore, TPGS-based SMEDDS might provide an effective role for the oral administration of luteolin and holds promise as a potential delivery for poorly soluble bioactive compounds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136587