The spatial arrangement of astaxanthin in bilayers greatly influenced the structural stability of DPPC liposomes.

Liposomes are regarded as the ideal nanocarrier for concurrent or separate delivery of nutraceuticals in the food industries. Precise control of the structural stability is essential for the processing, storage, and nutrition delivery of liposomes. Astaxanthin was found to significantly affect the membrane stability of liposomes by inserting into the phospholipid bilayers in a similar way to cholesterol. Compared with cholesterol, astaxanthin could significantly improve the phase transition temperature, membrane fluidity, and membrane compactness of liposomes. Additionally, the membrane stability was well modulated by controlling the distribution patterns of astaxanthin (monomers, H- and J-aggregates) in bilayers. For instance, astaxanthin H-aggregates could endow the liposomal membrane with highest rigidity and compactness. Additionally, astaxanthin aggregates, especially J-aggregates could greatly improve storage stability of liposomes, thus providing a novel strategy to regulate and optimize the stability of liposomes for their diversified applications. [Display omitted] ● AST was used as a novel stabilizer to improve the physical stability of liposomes. ● AST could adjust the membrane fluidity and compactness. ● Distribution type of AST affected the structural and dynamic properties of bilayer. ● H-AST made bilayers more rigid and orderly, than M-AST and J-AST. ● AST, especially J-AST, greatly improved storage stability of liposomes. [ABSTRACT FROM AUTHOR]