Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization.

Autor: Najafi Z; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul 34467, Turkey. Electronic address: najafi@itu.edu.tr., Kahn CJF; Université de Lorraine, LIBio, F-54000 Nancy, France., Bildik F; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul 34467, Turkey., Arab-Tehrany E; Université de Lorraine, LIBio, F-54000 Nancy, France., Şahin-Yeşilçubuk N; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul 34467, Turkey.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2021 Oct 01; Vol. 188, pp. 62-71. Date of Electronic Publication: 2021 Jul 31.
DOI: 10.1016/j.ijbiomac.2021.07.175
Abstrakt: Nanoencapsulation of saffron extract (SE) components into the rapeseed lecithin nanoliposomes were performed by sonication of their aqueous dispersions as a green process. Dynamic light scattering (DLS) results exhibited that empty and SE loaded nanoliposomes (SENL) had average sizes in range of 118-138 nm, negative zeta potentials (-32.0 to -46.8 mV) and polydispersity index (PDI) less than 0.3 during storage for 28 days at 4 °C. Encapsulation efficiency of crocin was approximately 30%. The 70% of crocin released from SENLs within 5 h in PBS solution. Pullulan-based films were fabricated by incorporation of empty and SE loaded nanoliposomes into pullulan solution through casting method. The mechanical resistance and thermal stability of the films reduced by addition of nanoliposomes. FTIR and thermal characterizations indicated that SE was successfully encapsulated in the nanoliposomes and film matrix with high thermal stability. Incorporation of nanoliposomes enhanced the oxygen barrier properties of the films, while it didn't significantly affect the water vapor permeability (WVP) of the films. The obtained edible films or coatings can provide additional benefits due to unique flavor and color of saffron. In addition, the utilization of SE, can provide benefits for health-allegation from SE antioxidant capacity.
(Copyright © 2021 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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