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Encapsulation of Saffron Extract in Liposomal Nanocarriers and Assessment of Their Physicochemical Characteristics
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P Kermani    , M Jafari * , Z Rafiee |
| Gorgan University of Agricultural Sciences and Natural Resources , smjafari@gau.ac.ir |
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Abstract: (43 Views) |
Background and Objectives: Including several health-giving characteristics, saffron is widely used in treatment of diseases. Furthermore, it creates color, taste and aroma in foods. However, use of saffron bioactive compounds in foods is associated with limitations. Encapsulation of these compounds with various methods, including nanoliposomes, is one of the appropriate solutions to solve these problems. The aim of this study was to prepare saffron extract loaded in nanoliposomes and assess physicochemical characteristics of the produced particles.
Materials & Methods: : Nanoencapsulation of saffron extract was carried out with nanoliposomes using thin layer hydration. Soy lecithin with various concentrations (22.5, 45 and 90 mg/10 ml) and saffron concentrations (2.5 and 2.5 mg/ml) was prepared. Release rate of saffron extract from nanoliposomes in aqueous media was assessed at 72 and 100 °C.
Results: The optimal sample (treatment with 90 mg/10 ml lecithin and 2.5 mg/ml saffron extract) included particle size of 82 nm, polydispersity index of 0.4, zeta potential of -27.6 mV and encapsulation efficiency of 90.1% with stability of 99%. After 20 min, produced nanoliposomes were able to preserve 40% of the saffron extract at 72 °C (p < 0.05).
Conclusion: Nanoliposomes are good carriers to preserve medicinal compounds of saffron and can be used to produce functional products with mild processing.
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| Keywords: Saffron, Nanoliposome, Encapsulation, Release, Thermal resistance |
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Full-Text [PDF 900 kb]
(22 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2023/12/14 | Accepted: 2024/04/28 | Published: 2024/06/26
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