LAUSR

Abstract Liposomes are spherical vesicles which can be used as encapsulation systems for transporting and releasing many biocomposites which can be affected by conditions in the gastrointestinal tract; such affectation means that the dominant degradation mechanisms and the factors influencing such degradation must be identified by means of digestion studies. This study was thus aimed to evaluate the physical stability and intestinal digestibility of nanoliposomes (NLs) produced by microfluidization (MF) and ultrasound (US) for high oleic palm oil (HOPO) encapsulation. A standardized in vitro, three-stage (i.e. oral, gastric and intestinal) static model of the gastrointestinal tract was used which had been published by the INFOGEST research network. No statistically significant changes were observed concerning any of the properties regarding stability during the oral phase; however, both types of NL studied here became destabilized during the gastric phase by environmental conditions, such as acid pH and high ion concentration. This was reflected by increased average particle size, the polydispersity index and the Z potential. Decreased particle size was observed during intestinal digestion regarding both technologies compared to gastric phase. MF-produced NLs were larger than US-produced ones during this phase. Intestinal enzymes degraded the system’s triglycerides, leading to 116.04 ± 2.62%w MF and 80.39 ± 2.26%w US free fatty acid release.