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Chemical Stability

Phospholipid Stability

Membranes in liposomes are primarily constituted ofphospholipids, and these phospholipids consist of ester bonds, which are sensitive to hydrolysis [122]. The organization of the lipid assembly can change from lamellar to a micellar system because of the chemical hydrolysis of the liposomal phospholipids [123]. Lysophosphatidylcholine and fatty acids are formed [124] and membrane permeability is increased [125] when these transformations occur. The peroxidation of unsaturated acyl chains is generally accompanied by phospholipid degradation [125]. The permeability of the bilayer was increased by the lipid peroxidation. The degradation process resulted in a number ofproducts with highly different chemical natures [122,125]. As a result of these degradation processes, phospholipid use in such formulations is very limited and is currently substituted with nonionic surfactants to circumvent degradation problems [125].

Triglycerides Stability

When triglyceride hydrolysis occurs, it degrades to mono- or diglycerides with free fatty acids. They are less susceptible to hydrolysis than the external phospholipids because of their internal location in SLNs.

 
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