Optimization and Study of physical properties of liposomes containing nisin

Document Type : Research Article

Authors

1 Graduated M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

3 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

4 Associate Professor, Pharmaceutical Technology, Department of pharmaceutics, University of medical sciences, Tabriz

Abstract

Nisin has been used as an antimicrobial substance in food and pharmaceutical applications. In its free form, nisin can react with reducing sugars and can non-specifically bind with lipids and proteins and hence lowers its antibacterial activity. To overcome these limitations, using of liposomes has been reported. Due to a number of benefits, e.g. entrapment of water-soluble and lipid-soluble materials as well as biodegradability, liposomes have been widely used in food industries. The main object of the present study was optimization and study of physical properties of liposomes containing nisin. In this research, Response Surface methodology was used for optimization of loposomes produced by heating method. A central composite design consisting of 18 experimental run with three independent variables: phospholipid concentration (0.41-2.14 gr), stirring speed (500-1360 rpm) and processing time (30-90 min) were used and their effects on size of liposome were evaluated. Then, in optimized condition, the various testes such encapsulation efficiency, differential scanning calorimetry and Transition Electron Microscope were carried out. The optimum operating conditions obtained from the quadratic form of RSM model for particle size were phospholipids 2.14 (gr), stirring speed 930 (rpm) and process time 90 (min). For the optimized sample, DSC results showed formation of new structures. Also, encapsulation efficiency of nisin was calculated 30%. In this study liposomes were prepared successfully by heating method, DSC and TEM image analysis confirmed the formation of liposomal structure.

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References

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Innovative Food Technologies
Volume 1, Issue 2 - Serial Number 2
January 2014
Pages 59-68

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History

  • Receive Date: 01 November 2013
  • Revise Date: 19 January 2014
  • Accept Date: 08 April 2014

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