Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 171-182 | Back to browse issues page


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Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University,6 Zarin Dasht, Iran. , hlashkari@gmail.com
Abstract:   (972 Views)
The aim of this study was to investigate crocin encapsulation in liposome and niosome systems and their characteristics such as particle size, stability, encapsulation efficiency, viscosity, antioxidant properties, gastrointestinal release, resistance to acidic conditions and resistance to high temperatures. The results showed that the samples encapsulated in the noisome (76.45 nm) had smaller particle size and better dispersion than the liposome (103.35 nm). Also, the encapsulation efficiency of the noisome (88.08 %) was higher than that of the liposome (80.59 %). No significant difference was observed between the antioxidant properties of liposome and niosome samples. But gastrointestinal release was higher for niosomic samples. Examination of the results of resistance to acidic conditions and high temperature showed that the samples covered in the niosome showed better resistance. In general, it can be concluded that niosome system is a more suitable system for crocin encapsulation and its use in increasing the efficiency of food, pharmaceutical and cosmetic systems.
 
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2022/05/28 | Accepted: 2022/08/20 | Published: 2022/10/2

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