Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 257-267 | Back to browse issues page

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khoshmanzar M, pirouzifard M, hamishehkar H. Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil. FSCT 2019; 16 (91) :257-267
URL: http://fsct.modares.ac.ir/article-7-32262-en.html
1- food science and technology department urmia university
2- food science and technology department urmia university , k.pirouzifard@yahoo.com
3- Department of Pharmaceutical Sciences, Pharmaceutical TechnologyLaboratory, Drug Applied Research Center, Tabriz University of Medical sciences
Abstract:   (4597 Views)
The aim of the present research was to encapsulate cumin essential oil with phosphatidylcholine to overcome the fortification difficulties such as low water solubility and bioavailability and was protected umin essential oil from degradation in the presence of oxygen, light and temperatures. Cumin essential oil loaded nanophytosome (60 mg phosphatidylcholine- 30 mg cumin essential oil) was prepared by thin layer hydration method. Physicochemical properties of nanophytosome such as particle size, polydispersity index, encapsulation efficiency turbidity and zeta potential were investigated. Cumin essential oil nanophytosome showed excellent characteristics i.e. sub 100 nm particle sizes, low size distribution (PDI<0.3). and encapsulation efficiency 94/46 %. The turbidity of cumin essential oil loaded nanophytosome were remained unchanged and ζ-potential changed from +9 mV in blank nanophytosome to -19 mV in cumin essential oil loaded nanophytosome. The release rate increased gradually by increasing time. About 60% of free cumin essential oil were released in phoshphat buffer during 6 houre while 50 % of encapsulated cumin essential oil were released during 24 houre. In vitro release of essential oil was followed an exponential equation (first order Q (t) = a· (1-exp (-k·t))). This study indicates that the release of bioactive compounds from liposomes can be reduced by capsulated with phosphatidylcholine, allowing an application of with a nanophytosome controlled release of Cumin essential oil in water-based foods.
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/04/23 | Accepted: 2019/07/8 | Published: 2019/09/1

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