Formulation and Characterization of Penaeus monodon-Derived Glucosamine Liposomal Gel

Unlike conventional liposomes, in this study we specifically developed a liposomal gel system, where glucosamine-loaded liposomes were embedded into an alginate gel matrix to enhance the stability and functionality of the delivery system. Liposomes are widely recognized as an effective delivery system for improving the bioavailability of glucosamine, a bioactive compound essential for joint health. This study first produced glucosamine hydrochloride (GlcN-HCl) from black tiger shrimp (Penaeus monodon) shell waste through chitosan hydrolysis using ultrasonic extraction with varying HCl concentrations (4–8%). Treatment with 4% HCl resulted in the highest yield and optimal physicochemical properties, including particle sizes ranging from 26 to 239 nm and distinct crystalline peaks at 2θ angles of 9.87° and 28.95°. The obtained GlcN-HCl was then encapsulated into liposomes using the thin film hydration method with soy lecithin–cholesterol ratios of 40:60, 50:50, and 60:40. The best formulation (60:40) showed a particle size of 539.3 nm, a PDI of 1.6, a zeta potential of –3.7 mV, and a high encapsulation efficiency of 98.61%. These glucosamine-loaded liposomes were subsequently incorporated into an alginate gel matrix, forming a stable liposomal gel system. The gel’s supramolecular structure was evaluated through syneresis and swelling tests. The optimal formulation exhibited the lowest syneresis and stable swelling capacity, indicating strong matrix cohesion and elasticity. Stability testing demonstrated that the turbidity of liposomes within the gel increased slightly after four days of storage but remained within acceptable limits. Nutritional evaluation further revealed a high choline contribution (82% of the recommended daily allowance), with cholesterol levels remaining safe. Overall, the developed glucosamine liposomal gel demonstrated favorable supramolecular stability and holds potential as an innovative delivery system for functional food applications, particularly for the elderly.