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Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3

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Abstract

The general tendency of society to use natural extracts as antimicrobial, antioxidant and preservative compounds has increased in recent years. Nanoliposomes are a class of nano-carriers based on polar lipids that like the ability to encapsulate hydrophilic active compounds and lyophilic compounds. The aim of this study was to encapsulate turmeric extract and omega 3 with lecithin in different ratios and to investigate the properties of encapsulated nanoliposomes. Encapsulation tests, particle size, zeta potential with zeta sizer, antioxidant activity were determined by total phenol content, DPPH radical scavenging method, ABST scavenging and antimicrobial properties were determined by well method. A 1:12 ratio of turmeric-omega-3 to lecithin had the largest particle size. For release in simulated gastrointestinal environments, all treatments had the burst release for the first 15 min. After one hour, the release was almost stable. In general, the high efficiency of encapsulation (above 50%) in the treatments showed that the encapsulation method was effective. The amount of total phenolic compounds of turmeric extract (concentration 100 μg/ml) was equal to 4.81 mg/ml.The results of the analysis of variance showed that there was a significant difference (P < 0.05) between reducing power, DPPH and ABTS radical inhibition and different concentrations of encapsulation turmeric extract. The maximum diameter of the inhibition zone (IZ) was related to the concentration of 100 mg/ml of the extract and the lowest was related to the samples with the concentration of 50 and 25.

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Authors and Affiliations

  1. Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Seyyed Mohammad Hossein Ghadiri Amrei & Leila golestan

  2. Department of Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Mohammad Ahmadi

  3. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Seyed-Ahmad Shahidi & Peiman Ariaii

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  1. Seyyed Mohammad Hossein Ghadiri Amrei
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Ghadiri Amrei, S.M.H., Ahmadi, M., Shahidi, SA. et al. Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3. Food Measure 17, 2697–2707 (2023). https://doi.org/10.1007/s11694-022-01785-5

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