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Article

Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization

1
LIBio, ENSAIA-Université de Lorraine, 54505 Vandoeuvre-les-Nancy CEDEX, France
2
UR AFPA, ENSAIA-Université de Lorraine, 54505 Vandoeuvre-les-Nancy CEDEX, France
3
Faculty of Biotechnologies, ITMO University, 191002 Saint-Petersburg, Russia
*
Authors to whom correspondence should be addressed.
E.A.-T. and F.T.Y. are co-senior authors.
Int. J. Mol. Sci. 2020, 21(23), 9079; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21239079
Received: 4 October 2020 / Revised: 16 November 2020 / Accepted: 26 November 2020 / Published: 29 November 2020
(This article belongs to the Special Issue Functionalized Liposomes)
Polyunsaturated fatty acids (PUFA) are important in reducing the risk for cardiovascular, metabolic and neurodegenerative diseases. Chia (Salvia hispanica L.) seeds contain high levels of omega-3 PUFA, α-linolenic acid (ALA) in particular, and are a potential source for development of omega-3 PUFA-based products. Our objective was to obtain and characterize chia seed lipids, focusing on phospholipid fraction, and to investigate their use in the formulation of nanoemulsions (NE) and nanoliposomes (NL). Solvent-based lipid extraction was performed on the ORURO variety of chia seeds, followed by lipid composition analysis using GC and LC-MS and physico-chemical characterization of chia NL and NE. Folch extraction led to a slightly higher yield of ALA as compared to Soxhlet extraction. Lipid, phospholipid, and fatty acid composition analysis of the oil and residue revealed that the residue was rich in phospholipids; these were used to prepare NE and NL. Physico-chemical characterization showed that NE and NL were generally spherical (transmission electron microscopy), with a size of <120 nm under hydrated conditions that remained stable over 5 days. In conclusion, chia oil and phospholipid-rich residue can be used to obtain stable NL or NE using a simple method that involves spontaneous emulsification during lipid hydration, which potentially may be useful in cosmetics, pharmaceutical, and other health applications. View Full-Text
Keywords: chia seeds; PUFA; nanoliposome; nanoemulsion chia seeds; PUFA; nanoliposome; nanoemulsion
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MDPI and ACS Style

Kuznetcova, D.V.; Linder, M.; Jeandel, C.; Paris, C.; Desor, F.; Baranenko, D.A.; Nadtochii, L.A.; Arab-Tehrany, E.; Yen, F.T. Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization. Int. J. Mol. Sci. 2020, 21, 9079. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21239079

AMA Style

Kuznetcova DV, Linder M, Jeandel C, Paris C, Desor F, Baranenko DA, Nadtochii LA, Arab-Tehrany E, Yen FT. Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization. International Journal of Molecular Sciences. 2020; 21(23):9079. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21239079

Chicago/Turabian Style

Kuznetcova, Daria V., Michel Linder, Carole Jeandel, Cedric Paris, Frederic Desor, Denis A. Baranenko, Liudmila A. Nadtochii, Elmira Arab-Tehrany, and Frances T. Yen 2020. "Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization" International Journal of Molecular Sciences 21, no. 23: 9079. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms21239079

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