ẢNH HƯỞNG CỦA SUCROSE ĐẾN CÁC TÍNH CHẤT LÝ HÓA CỦA LIPOSOME SẮT(II) SULFATE ĐÔNG KHÔ DỰA TRÊN GLYCEROL

Tóm tắt

This study investigated the effect of sucrose as a freeze-drying protectant for glycerol-based ferrous sulfate liposomes at sucrose/lipid mass ratios of 5:1 and 8:1 (w/w) on particle size, polydispersity index (PDI), and zeta potential. Sucrose at a mass ratio of 8:1 proved superior in maintaining the desired properties of the final product, such as reproducibility of size, PDI, and zeta potential, similar to the liposomes before freeze-drying. Furthermore, FTIR-ATR analysis confirmed the incorporation of iron sulfate into the liposome matrix through the reduction of sulfate vibrations and the alteration of phospholipid phosphate bands, indicating the absence of free crystalline salts. FESEM images confirmed the formation of freeze-dried ferrous sulfate liposomes as spherical structures. Furthermore, short-term stability assessment after 7 days at 4°C showed that the sucrose/lipid ratio = 8 : 1 effectively preserved the integrity of the liposomes after freeze-drying. These results highlight the important role of sucrose in stabilizing glycerol-based ferrous sulfate liposomes.