The entrapment of fat-soluble vitamins in liposomes is an effective technique to protect them from optical and chemical degradation and oxidation. In this study palmitic acid (PA) was incorporated into the liposomal membrane to increase the stability of the nanoliposomes loaded with vitamin D3 (VD3). The liposomal formulations were prepared by the thin-layer hydration method with different rations of soy phosphatidylcholine (SPC), cholesterol (CHO), and PA as membrane compounds. The encapsulation efficiency (EE%), particle size, particle size distribution, zeta potential, thermal properties, morphology, stability, antioxidant activity, moisture content, solubility, and in vitro release of nanoliposomes were studied. Results showed that the addition of PA to nanoliposomes in the proportions of 1% increased the EE, stability, antioxidant activity, moisture content, and solubility but reduced their particle size, particle size distribution, and zeta potential. Furthermore, the spectra of Fourier transform infrared (FTIR) spectroscopy showed that the complex formed between VD3 and PA was a physical interaction. The high release of VD3 (95.4%) in the intestine medium followed the Fickian diffusion mechanism. Generally, the incorporation of PA in nanoliposomes is a promising approach to improve the stability of VD3-loaded liposomes during storage.

中文翻译：

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棕榈酸稳定纳米脂质体中维生素 D3 的控释和提高稳定性

脂溶性维生素在脂质体中的截留是保护它们免受光学和化学降解和氧化的有效技术。在这项研究中，棕榈酸 (PA) 被掺入脂质体膜中，以增加负载维生素 D3 (VD3) 的纳米脂质体的稳定性。脂质体制剂通过薄层水合法制备，以不同比例的大豆磷脂酰胆碱 (SPC)、胆固醇 (CHO) 和 PA 作为膜化合物。研究了纳米脂质体的包封率 (EE%)、粒径、粒径分布、zeta 电位、热性能、形态、稳定性、抗氧化活性、水分含量、溶解性和体外释放。结果表明，PA 以 1% 的比例添加到纳米脂质体中提高了 EE、稳定性、抗氧化活性、水分含量和溶解度，但降低了它们的粒径、粒径分布和 zeta 电位。此外，傅里叶变换红外 (FTIR) 光谱表明 VD3 和 PA 之间形成的复合物是一种物理相互作用。VD3 (95.4%) 在肠道介质中的高释放遵循 Fickian 扩散机制。一般来说，在纳米脂质体中加入 PA 是一种很有前途的方法，可以提高 VD3 脂质体在储存过程中的稳定性。4%) 在肠道培养基中遵循 Fickian 扩散机制。一般来说，在纳米脂质体中加入 PA 是一种很有前途的方法，可以提高 VD3 脂质体在储存过程中的稳定性。4%) 在肠道培养基中遵循 Fickian 扩散机制。一般来说，在纳米脂质体中加入 PA 是一种很有前景的方法，可以提高 VD3 脂质体在储存过程中的稳定性。