Repository of Research and Investigative Information

Repository of Research and Investigative Information

Baqiyatallah University of Medical Sciences

Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology

(2021) Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology. Journal of Food Science and Technology-Mysore. pp. 3430-3443. ISSN 0022-1155

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Abstract

This study was dedicated to the optimization and preparation of chitosan-coated liposomes (chitosomes) as promising nanocarriers for retention of olive leaf extract optimized by Response surface methodology (RSM) based on central composite design. Accordingly, the best sample was chosen for further tests with the encapsulation efficiency, stability and electrical conductivity of 94, 98 and 9.545 mS respectively. The average size of the optimal chitosome and nanoliposome were lower than 100 nm and the zeta potential was altered from a negative charge to positive after addition coating process with chitosan. Moreover, the differential scanning calorimetry of blank and loaded chitosome revealed the increase of fluidity and lower temperature of phase transition in loaded chitosome compared to blank one. FTIR spectra demonstrated that electrostatic interactions and hydrogen bonds occur between phospholipid polar groups, chitosan amine moieties and major olive leaf extract polyphenols including oleuropein and hydroxy tyrosol. Furthermore, the optimal loaded chitosome had the highest stability during 25 days at the temperature of 4 degrees C. Finally, the in vitro release tests were best fitted with Peppas-Sahlin and Kopcha models in food simulants and gastrointestinal simulated juice respectively revealing erosion-based release model. GRAPHICS .

Item Type: Article
Keywords: Olive leaf extract Chitosome Response surface methodology Optimization Release Food Science & Technology
Page Range: pp. 3430-3443
Journal or Publication Title: Journal of Food Science and Technology-Mysore
Journal Index: ISI
Volume: 58
Number: 9
Identification Number: https://doi.org/10.1007/s13197-021-04972-2
ISSN: 0022-1155
Depositing User: مهندس مهدی شریفی
URI: http://eprints.bmsu.ac.ir/id/eprint/9666

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