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Adv Pharm Bull. 2023;13(1): 134-142.
doi: 10.34172/apb.2023.014
PMID: 36721817
PMCID: PMC9871285
  Abstract View: 718
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Research Article

Application of Nanoliposomes Containing Nisin and Crocin in Milk

Mohammad Yousefi 1 ORCID logo, Seid Mahdi Jafari 2, Hossein Ahangari 1, Ali Ehsani 3* ORCID logo

1 Department of Food Science and Technology, Tabriz University of Medical Sciences. Tabriz, Iran. Food and Beverage Safety Research Center, Urmia University of Medical Sciences.
2 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 Department of Food Science and Technology & Nutrition Research Center, Tabriz University of Medical Sciences. Tabriz, Iran.
*Corresponding Author: *Corresponding Author: Ali Ehsani, Email: , Email: ehsani@tbzmed.ac.ir

Abstract

Purpose: This study aimed to investigate the effects of nanoliposomes containing crocin and nisin in milk samples as a food model. Therefore, three formulations were prepared and compared, including (1) milk samples containing free nisin and crocin, (2) samples with nanoliposomes containing nisin and crocin, and (3) nisin and crocin-loaded nanoliposomes coated with chitosan.

Methods: In order to find the optimum amount of both bioactives within nanoliposomes, analyses of size, polydispersity index (PDI), zeta potential, and encapsulation efficiency were accomplished. Then, the best formulated nanoliposome was evaluated and compared with a solution containing free bioactives and nanoliposomes coated with chitosan using other experiments, including antioxidant and antibacterial activities, viscosity, colorimetric and bacterial growth.

Results: The best nanoliposomal system based on the factors of size, PDI, zeta potential, and encapsulation efficiency was related for the nanocarrier with 4 mg crocin, 4.5 mg nisin, and 40 mg lecithin. Based on the results obtained, both nanoliposome (a*=5.41) and chitosancoated nanoliposome (a*=5.09) solutions could significantly (P<0.05) reduce the redness of milk induced by free bioactives (a*=12.32). However, viscosity of milk in chitosan-coated nanoliposome solution was found to be higher (3.42 cP) than other formulations (viscosity of samples with free bioactives was 1.65 cP and viscosity of samples containing nanoliposome was 1.71 cP). In addition, chitosan-coated nanoliposomes could inhibit the growth of Listeria monocytogenes stronger than other samples.

Conclusion: Encapsulation of nisin and crocin in nanoliposomes showed promising results for preserving food safety and quality.

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Submitted: 15 Apr 2021
Revision: 19 Oct 2021
Accepted: 22 Oct 2021
ePublished: 26 Oct 2021
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