Encapsulation Of β-Carotene And Curcumin In Liposome From Soybean Lecithin And L-α-Phosphatidylcholine Using SC-CO₂ With The Assistance Of Ultrasonication

Abstract The newest method to maintain better bioavailability of antioxidant compounds in the human digestive process is encapsulation using liposomes. The liposomes used were lecithin from soybean seeds and L-α-Phosphatidylcholine. Furthermore, curcumin and β-carotene were encapsulated in soy lecithin liposomes using SC-CO2 with 100% ethanol, aquadest 50% v/v ethanol and 100% aquadest at 50°C, 60°C, and 70°C and pressure 15 MPa, 20 MPa and 25 MPa by ultrasonication for 60 minutes. This research was conducted to obtain liposomes from curcumin and β-carotene encapsulation, analyse the effect of lecithin from soybean seeds on the formation of encapsulation in liposomes, analyse the effect of operating conditions on the encapsulation process on the size of curcumin and β-carotene in liposomes and determine the size characteristics of liposomes. This was analysed using a UV-Vis Spectrophotometer and Particle Size Analyzer (PSA) with the Dynamic Light Scattering method and also using the Scanning Electron Microscope (SEM) method. The results of the PSA test showed that the increase in operating temperature and pressure resulted in an increase in liposome particle size. UV-Vis analysis proved that the content of curcumin and β-carotene in liposomes from L-α-Phosphatidylcholine had better results. It was found that using SC-CO 2 +Sonicator had higher concentrations of curcumin and β-carotene with the condition that the higher the temperature, the higher the curcumin content. The use of liposomes has increased the stability of encapsulated suspensions and prevented flocculation. SEM analysis proved that the encapsulation of curcumin with L-α-Phosphatidylcholine has the smallest particle size distribution of 2 micro meters so that it can be categorized as multilamellar vesicles (MLV).