Warning: include_once(/home/route661/public_html/infosaffron.com/wp-content/mu-plugins/cl-smart-advice.php): Failed to open stream: No such file or directory in /home/route661/public_html/infosaffron.com/wp-settings.php on line 447

Warning: include_once(): Failed opening '/home/route661/public_html/infosaffron.com/wp-content/mu-plugins/cl-smart-advice.php' for inclusion (include_path='.:/opt/cpanel/ea-php82/root/usr/share/pear') in /home/route661/public_html/infosaffron.com/wp-settings.php on line 447
Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization – info saffron

Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization

Roxana Hadavi 1Seid Mahdi Jafari 2Iman Katouzian 1

Affiliations

  • 1Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
  • 2Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.

Abstract

Nanoliposomes are among the most important lipid-based nanocarriers for both hydrophilic and hydrophobic bioactives. In this study, saffron-loaded nanoliposomes were produced by evaluating the influence of lecithin (0.5, 1.0, 1.5% w/w), saffron extract (0.15, 0.33, 0.50% w/w), and sunflower oil (25, 30, 35% w/w) on encapsulation efficiency, creaming stability, size and color indices of nanoliposomes. For each response, a second-order polynomial model with a high R2 value (0.950-0.989) was obtained using multiple linear regression analysis. The creaming stability revealed that when oil and saffron contents are enhanced, lecithin level was not enough for the formation of a stable network (reduction of surface tension) and thus stability was lowered. Dynamic light scattering results demonstrated nanoliposomal size of around 100 nm and polydispersity index (PDI) of 98.12 ± 0.11. Moreover, transmission electron microscopy (TEM) images illustrated spherical particles with a homogenous distribution and smooth surfaces. Also, lecithin level (P < 0.01), and saffron concentration (P < 0.05) significantly influenced the color indices, while sunflower oil content had no significant effect. Overall, the optimization results revealed that 0.15% saffron, 35% sunflower oil, and 1% lecithin was the optimum sample in terms of encapsulation efficiency, size and color indices.

Keywords: Encapsulation; Nanoliposome; Saffron.

https://pubmed.ncbi.nlm.nih.gov/32910968/

Leave a Comment

Your email address will not be published. Required fields are marked *


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/route661/public_html/infosaffron.com/wp-includes/functions.php on line 5427