Table 4.
Critical factors and their levels investigated in the liposome formulation processes.
| Critical Factors | Investigated Levels or Parameters | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
C
P P |
working temperature | 50 °C | 60 °C | 70 °C | ||||||||||||
|
C
M A |
Phosphatidylcholine:cholesterol mass ratio | 100:0 | 90:10 | 80:20 | 70:30 | 60:40 | ||||||||||
|
PEGylated phospholipid content PC:DPPE-PEG2000:cholesterol mass ratio |
5% 55:5:40 |
10% 50:10:40 |
20% 40:20:40 |
|||||||||||||
|
quality of hydration media pH ionic strength |
saline solution pH 5.5 0.15 M |
PBS pH 5.6 pH 5.6 0.40 M |
PBS pH 7.4 pH 7.4 0.16 M |
|||||||||||||
| quality of cryoprotectants | glucose | sorbitol | trehalose | |||||||||||||