Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization
| Autor: | Neşe Şahin-Yeşilçubuk, Fatih Bildik, Zahra Najafi, Elmira Arab-Tehrany, Cyril J.F. Kahn |
|---|---|
| Přispěvatelé: | Istanbul Technical University (ITÜ), Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Materials science [SDV.BIO]Life Sciences [q-bio]/Biotechnology Sonication Dispersity 02 engineering and technology Biochemistry Lecithin [SPI.MAT]Engineering Sciences [physics]/Materials Crocin chemistry.chemical_compound 0404 agricultural biotechnology food Dynamic light scattering Structural Biology Humans Thermal stability Fourier transform infrared spectroscopy Molecular Biology Glucans Edible Films ComputingMilieux_MISCELLANEOUS Plant Extracts Water Pullulan 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology Crocus 040401 food science Nanostructures Oxygen Chemical engineering chemistry Liposomes 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules International Journal of Biological Macromolecules, Elsevier, 2021, 188, pp.62-71. ⟨10.1016/j.ijbiomac.2021.07.175⟩ |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2021.07.175⟩ |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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