عنوان

بررسی ویژگی‌های آنتی اکسیدانی، ضد میکروبی و فیزیکی-شیمیایی لیپید های نانو ساختار و نانو لیپوزوم های حاوی اسانس هل

Text of Note

Cardamom essential oil (CEO) loaded food grade nanostructured lipid carriers (NLCs) were produced using cocoa butter (as solid lipid), olive oil (as liquid lipid) and Tween 80 (as surfactant) for application in aqueous-based foods. The results demonstrated that the developed NLCs had fine size (<150 nm) and high entrapment efficiency (>90 ). Particle size stayed under 150 nm and zeta potential was almost constant during the storage time (P>0.05). FTIR analysis revealed no new significant chemical interaction between CEO and the NLC components. Differential scanning calorimetry (DSC) results showed a less-ordered crystalline structure leading to high loading capacity. All samples exhibited perfect type crystal (or -modification crystal) and a less crystalline state in X- ray diffractograms. Few changes were detected in the turbidity of systems after storage time, demonstrating that the NLCs didnt show significant aggregation. According to in vitro release study, a large amount of CEO was encapsulated into NLCs (40 to 55 release in 40 days). Also, results confirmed that, encapsulation into NLC was able to protect the antioxidant activity of CEO compared to simple emulsion form (5.7 and 12.32 reduction after 30 days, respectively). CEO release from NLCs fit well with the RigterPeppas model (R2>93 ). Antimicrobial activity of CEO emulsion and CEO loaded NLC formulations were investigated by Broth Macrodilution method and confirmed that, encapsulation was able to protect the antimicrobial activity of CEO. The results showed that CEO-loaded NLC could be used as food supplements. Also, cardamom essential oil loaded nanoliposomes were developed by thin layer hydration method coupled with homogenization and sonication to improve CEO stability and overcome to its limited application in aqueous-based foods. Dynamic light scattering (DLS) results demonstrated the small size (<150 nm) of nanoliposomes and zeta potential of -10.9 to -17.4 mV. Particle size and zeta potential of nanoliposomes stayed almost constant for 30 days at room temperature. Fourier transform-infrared spectroscopy (FTIR) analysis revealed the formation of hydrogen bounding between CEO constituents and hydroxyl groups of phosphatidylcholine in CEO loaded nanoliposome. Scanning electron microscopy (SEM) confirmed the size of nanoparticles obtained by DLS. The encapsulation efficiency of CEO in nanoliposomes was higher than 60 . Differential scanning calorimetry (DSC) results showed the formation hydrophobic interaction between CEO and non-polar head of phosphatidylcholine by nanoliposome development. The in vitro release study showed that only a small amount of CEO was adsorbed on the surface of nanoliposomes. The results confirmed that, encapsulation was able to protect the antioxidant activity of CEO after one month. Antimicrobial activity of CEO emulsion and CEO loaded nanoliposome on E. coli and S. aureus after 30 days confirmed the high protective effect of nanoliposome which maintained almost the same the antimicrobial activity of encapsulated CEO. Results showed the potential of CEO loaded nanoliposomes as food preservative and supplements. The results showed the potential application of NLC and nanoliposomes as carriers for CEO delivery in aqueous-based foods to improve CEO stability and overcome to its limited application