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The physical stability of cinnamaldehyde-loaded liposomes was investigated under various conditions including different storage time, storage temperature, pH and ionic strength of external environment, as well as variations in hydration media. Results showed that the average diameter of liposomes increased first and remained constant, the retention rate (RR) decreased while the liposomes stored at higher temperature exhibited a lower RR during the storage period of 9 days. Furthermore, liposomes under acidic conditions (pH ≤ 6) exhibited a decreased particle size with an increased RR. As for the ionic strength of the external environment and hydration media, the particle size of liposomes increased, whereas the RR and encapsulation efficiency (EE) decreased as ionic strength increased. Atomic force microscopy (AFM) further proved that high ionic strength could result in instability of liposomes. However, the particle size of liposomes in the external environment composed of ion solution were far more than those in the hydration media, which indicated that the liposomes prepared in ion solution could resist instability caused by changes in external ionic strength. These results also provided a guidance for the application of liposomes in different environments and selectively preparing desired liposomes by modulating the pH and ionic strength of environment. [ABSTRACT FROM AUTHOR]

AbstractAlgal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions. [ABSTRACT FROM AUTHOR]