ArticleFoods (Basel, Switzerland)2021
Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Miniaturized Electronic Noses for Food Quality and Safety: Applications in Lipid Oxidation Monitoring.Molecules (Basel, Switzerland) · 2026Review
- Food-Grade Liposome-Loaded Delivery Systems: Current Trends and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Fully Green Particles Loaded with Essential Oils as Phytobiotics: A Review on Preparation and Application in Animal Feed.Antibiotics (Basel, Switzerland) · 2025Review
- Investigation of the preparation of iron sulfate-loaded niosomes by an experimental novel method.Scientific reports · 2025Article
- Preparation and characteristics evaluation of chitosan-coated nanoliposomes containing ferrous sulfate.Scientific reports · 2025Article
- Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 3 institutions in 3 countries.
Funding
Abstract
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82-99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.
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Registered trials
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