بررسی رهایش و خصوصیات فیزیکو شیمیایی نانوفیتوزوم حاوی اسانس زیره در شرایط آزمایشگاهی

نویسندگان
مریم خوش منظر 1
میرخلیل پیروزی فرد 1
حامد همیشه کار 2
1 گروه علوم و صنایع غذایی دانشگاه ارومیه
2 مرکز تحقیقات کاربردی دارویی دانشگاه علوم پزشکی تبریز
چکیده
هدف اصلی این مطالعه پوشش­دهی اسانس زیره با فسفاتیدیل کولین به منظور غلبه بر حلالیت کم اسانس در آب و زیست دسترسی بهتر آن وحفاظت از اسانس در برابر شرایط محیطی می باشد. نانو­فیتوزم حاوی اسانس زیره (60 میلی گرم فسفاتیدیل­کولین- 30 میلی گرم اسانس زیره) به روش هیدراسیون لایه نازک تهیه شده و خصوصیات فیزیکو­شیمیایی آن شامل اندازه ذرات و توزیع اندازه ذرات ، کارایی درون پوشانی، کدورت و پتانسیل زتای سیستم مورد مطالعه قرار گرفت. نتایج نشان داد که نانو­فیتوزوم حاوی اسانس دارای اندازه ذرات بسیار ریز ( کمتر از 100 نانومتر) بوده و کارایی درون پوشانی 46/94 می باشد و توزیع اندازه ذرات کمتر از 3/0 می باشد. کدورت نانو­فیتووزم حاوی اسانس بدون تغییر باقی ماند و پتانسیل زتای نانو­فیتوزوم شاهد و نانو­فیتوزوم حاوی اسانس از 9+ به 19- (میلی ولت) تغییر یافت. سرعت رهایش اسانس پوشش دهی­شده طی زمان افزایش یافت. طی بررسی رهایش اسانس در بافر فسفات مشخص شد در طول 6 ساعت، حدود60 درصد از اسانس آزاد و در طول 24 ساعت، 50 درصد از اسانس ریز­پوشانی شده در محیط رهایش پیدا کرد. همچنین بررسی مدل­های رهایش در بافر فسفات نشان داد که رهایش اسانس آزاد و اسانس پوشش دهی شده، از معادله درجه اول تبعیت می کند. این مطالعه نشان داد که سرعت رهایش ترکیبات زیست فعال مانند اسانس ها را می توان با پوشش دهی آنها توسط فسفاتیدیل­کولین کاهش داد و می توان نانو­فیتوزوم حاوی اسانس زیره با رهایش کنترل­شده را در مواد غذایی مخصوصاَ نوشیدنی­ها به کار برد.
کلیدواژه‌ها
اسانس زیره
ریز‌پوشانی
فیتوزوم
مدل‌های رهایش

موضوعات

عنوان مقاله English

Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil

نویسندگان English

maryam khoshmanzar 1
mirkhalil pirouzifard 1
hamed hamishehkar 2
1 food science and technology department urmia university
2 Department of Pharmaceutical Sciences, Pharmaceutical TechnologyLaboratory, Drug Applied Research Center, Tabriz University of Medical sciences
چکیده English

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.

کلیدواژه‌ها English

Cumin essential oil
Nanoencapsulation
Phytosome
Release model
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