Gorjian, Hayedeh and Amiri, Zeynab Raftani and Milani, Jafar Mohammadzadeh and Khaligh, Nader Ghaffari (2021) Preparation and characterization of the encapsulated myrtle extract nanoliposome and nanoniosome without using cholesterol and toxic organic solvents: A comparative study. Food Chemistry, 342. ISSN 0308-8146, DOI https://doi.org/10.1016/j.foodchem.2020.128342.
Full text not available from this repository.Abstract
Nanoliposome and nanoniosome formulations containing myrtle extract were prepared without using cholesterol and toxic organic solvents for the first time. The formulations had different concentrations of lecithin (5, 7, and 9% w/w) and Hydrophilic-Lipophilic Balance (HLB) values (6.76, 8.40, and 9.59). The physicochemical characterization results showed a nearly spherical shape for the prepared nanosamples. The particle sizes, zeta potentials and encapsulation efficiencies for the prepared nanoliposomes and nanoniosomes were at a range of 260-293 nm and 224-520 nm; -33.16 to - 31.16 mV and - 33.3 to - 10.36 mV; and 68-73% and 79-83%, respectively. The formulated nanoniosomes showed better stability during storage time. Besides, the encapsulation efficiency and in vitro release rate of myrtle extract could be controlled by adjusting the lecithin concentration and HLB value. The release of myrtle extract from nanovesicles showed a pH-responsive character. The FTIR analysis confirmed that the myrtle extract was encapsulated in nanovesicles physically.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Nanoliposome; Nanoniosome; Myrtle extract; pH-responsive nanovisicles |
| Subjects: | Q Science > QD Chemistry T Technology > T Technology (General) |
| Divisions: | Deputy Vice Chancellor (Research & Innovation) Office > Nanotechnology & Catalysis Research Centre |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 23 Mar 2022 08:16 |
| Last Modified: | 23 Mar 2022 08:16 |
| URI: | http://eprints.um.edu.my/id/eprint/26584 |
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