The use of the ethanol injection-ultrasound method for the preparation of hazelnut oil liposomes,with the optimal preparation process determined through single-factor experiments and response surface methodology,and the study of its particle size,morphology,infrared spectroscopy,and stability.The results indicate that the optimal preparation process is as follows:a mass ratio of egg yolk lecithin to β-sitosterol of 5.86∶1,a mass ratio of egg yolk lecithin to hazelnut oil of 4∶1,an addition of 19.33%Tween-80,an ultrasonication time of 28 minutes,and an ultrasonic power of 363.61 W,resulting in an encapsulation rate of 77.32%,an average particle size of 138.9 nm,and a polydispersity index of 0.109.Under scanning electron microscopy,the liposomes exhibited a spherical appearance that was smooth and flat,without cracks or pores.Infra-red spectroscopy results showed that the lipid structures were effectively encapsulated within the hazelnut oil.Stability test-ing revealed that the hazelnut oil liposomes can effectively protect the hazelnut oil by reducing its peroxide value.
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