Thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC) are the thermal analysis techniques of reference. These techniques examine the effects of temperature on liposomes. TGA results demonstrated that, the weight loss of double coated liposomes with OSA-starch and chitosan started at a higher temperature (250 °C) while samples without OSA-starch started to degrade at a lower temperature (190 °C) showing a higher thermal stability of the double coated liposomes. It was found that the decomposition of OSA-starch double coated liposomes occurred in two steps, while for liposomes and chitosan coated liposomes, only one decomposition step was observed. The higher temperature to start degradation (initial temperature of degradation) and lower weight loss for double-coated liposomes were related to the formation of an OSA-starch shell on the surface of the liposome, which led to a more compact structure, higher resistance to thermal degradation, and lower weight loss [1]. Double coating of liposomes with OSA-starch improved the thermal stability of the liposomes.   

The DSC cooling thermogram of the liposomes showed two peaks, which were attributed to the pre-transition and main phase transition temperatures. The first peak with a low enthalpy transition (pre-transition) is attributed to the mobility of the choline polar head of the liposome, and the main transition (sharp enthalpy peak) is attributed to the mobility of the alkyl chains. The thermogram of the coated liposomes did not reveal the pre-transition because the choline polar head of the liposome reacted with the coating agents (chitosan and OSA-starch). On the other hand, the electrostatic interaction of chitosan and OSA-starch with the lipid bilayer of liposomes decreased the mobility of lipid molecules, so the structural integrity will be kept; therefore, the pre-transition peak disappeared in the coated liposomes. Double coating of the liposomes with chitosan and OSA-starch significantly affected the DSC cooling and heating curves and led to the main phase transition peak (cooling and heating) becoming narrower and more intense [2]. For double coated liposomes with OSA-starch, the temperature of crystallization was lower than the liposome and chitosan coated liposomes. Overall, the results of the DSC test indicated that double coating of liposomes with OSA-starch and chitosan contributed to an increase in thermal stability [3].