Search published articles
Showing 2 results for Shaddel
Volume 20, Issue 139 (September 2023)
Abstract
In this study, chitosan-coated nanoliposomes in ratios of 9-1, 8-2, 7-3 and 6-4 lecithin-cholesterol, were prepared using thin-film hydration method, as a practical delivery system for encapsulation of caffeine. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Average particle size (average hydrodynamic diameter) and particle size distribution for different lecithin-cholesterol ratios were in the range of 135.5-533.5 nm and 0.31-0.41, respectively. Zeta potential values were also obtained in the range of +40.96 to +50.5. After determining the encapsulation efficiency, FTIR method was used to investigate possible reactions between caffeine and nanoliposome wall materials. The morphology of chitosome with 9-1 ratio of lecithin-cholesterol loaded with caffeine, was shown by scanning electron microscopy (SEM). The stability of the chitosomal sample with a ratio of 1-9 lecithin-cholesterol was evaluated through visual observation of precipitation formation and calculation of the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature. The results obtained in this research showed that nanochitosomes are an efficient system in maintaining and releasing caffeine.
Volume 21, Issue 148 (June 2024)
Abstract
Anthocyanin is one of the bioactive compounds in the world, which is the main pigment of many fruits and vegetables. Since anthocyanins have low thermal stability during food processing, the use of these compounds as natural pigments in foods is associated with challenges. Therefore, microencapsulation of anthocyanin compounds with liposomes is important. Nanoencapsulation of bioactive compounds with liposomes is an effective and efficient way to increase the stability of polyphenolic compounds. Liposomes are polar lipid vesicles that form bilayer structures in polar solvents such as water. In this research, nanoliposomes in ratios of 9-1, 8-2, 7-3 and 6-4 lecithin-cholesterol were prepared using the solvent injection method. Then, the size and zeta potential tests were conducted to determine the characteristics of the produced particles. The average particle size (average hydrodynamic diameter) and particle size distribution for different lecithin-cholesterol ratios were in the range of 132-740 nm and 0.47-0.41, respectively. Zeta potential values were also obtained in the range of -26 to -42 mv. After determining the efficiency of Nanoencapsulation, FTIR test was performed to investigate possible reactions between anthocyanins and nanoliposome wall materials. The morphology of anthocyanin-loaded lecithin-cholesterol nanoliposomes with a ratio of 9-1 was shown by scanning electron microscopy (SEM). The stability of the liposomal sample with a ratio of 9-1 lecithin-cholesterol was evaluated by calculating the amount of release of encapsulated anthocyanin during 60 days of storage at ambient temperature. Samples with 9-1 lecithin-cholesterol ratio were used in Kombucha drink formulation. Prepared drinks were evaluated in terms of sensory properties and other physical and chemical characteristics (pH, acidity, Brix degree, etc.). The results obtained in this research showed that nanoliposomes are an efficient system for encapsulating of anthocyanins.
