Nanoliposomes for encapsulation and calcium delivery of egg white peptide–calcium complex

Abstract Nanoliposomes and crude liposomes loaded with egg white peptide–calcium complex (EWP–Ca) were fabricated by thin‐film dispersion with or without dynamic high‐pressure microfluidization. Their physiochemical properties, in vitro stability, and calcium release profiles were investigated in this study. Results showed that the EWP–Ca‐loaded nanoliposomes exhibited spherical structures with a lower particle size and polydispersity index as well as a higher thermal stability as compared to the corresponding crude liposomes. Further investigations revealed that EWP–Ca was embedded into the liposomes mainly through hydrogen bonding and present in an amorphous form within the liposomes. Additionally, the EWP–Ca‐loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract; in the subsequent intestinal digestion, the EWP–Ca‐loaded nanoliposomes were more electrically and physically stable than the crude liposomes. Therefore, the EWP–Ca‐loaded nanoliposomes could be used as a favorable dietary calcium delivery system to promote calcium bioavailability. Practical Application Nanoliposomes were fabricated in this study to encapsulate the egg white peptide–calcium complex (EWP–Ca) for calcium delivery. The EWP–Ca‐loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract, and were more electrically and physically stable in the subsequent intestinal digestion. Therefore, the EWP–Ca‐loaded nanoliposomes may be incorporated in calcium‐fortified food to enhance calcium delivery for maintaining bone health.