سامانه مدیریت نشریات علمی دانشگاه علوم پزشکی مشهد

Shariat, Sahar, Hakimzadeh, Vahid, Pardakhty, Abbas. (1398). The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems. , 7(1), 80-86. doi: 10.22038/nmj.2020.07.010
Sahar Shariat; Vahid Hakimzadeh; Abbas Pardakhty. "The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems". , 7, 1, 1398, 80-86. doi: 10.22038/nmj.2020.07.010
Shariat, Sahar, Hakimzadeh, Vahid, Pardakhty, Abbas. (1398). 'The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems', , 7(1), pp. 80-86. doi: 10.22038/nmj.2020.07.010
Shariat, Sahar, Hakimzadeh, Vahid, Pardakhty, Abbas. The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems. , 1398; 7(1): 80-86. doi: 10.22038/nmj.2020.07.010

The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems

Nanomedicine Journal
مقاله 10، دوره 7، شماره 1، فروردین 2020، صفحه 80-86    اصل مقاله (570.36 K)
شناسه دیجیتال (DOI): 10.22038/nmj.2020.07.010
نویسندگان
Sahar Shariat1؛ Vahid Hakimzadeh* 1؛ Abbas Pardakhty2
1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2Pharmaceutics Research Center, Neuropharmacology Institute, Kerman University of Medical Sciences, Kerman, Iran
چکیده
Objective(s): Omega-3 fatty acids play a key role in maintaining human health. The present study aimed to reduce the fishy smell and taste of omega-3 fatty acids through the encapsulation of lipid vesicles.
Materials and Methods: Different non-ionic surfactants from the sorbitan ester family and egg lecithin with cholesterol were utilized to form micro-niosomal and liposomal formulations in order to encapsulate omega-3. The size of the selected microparticulate suspension was reduced using the liposome extruder. In addition, the vesicular physical stability, encapsulation efficiency (EE), release profile, and organoleptic properties were evaluated.
Results: All the amphiphiles formed omega-3 vesicles with masked omega-3 taste and smell. Span/Tween (ST) 60 niosomes had the highest EE (98.60%), while the physical stability of the liquid state forming the mixture (ST 20/cholesterol) was significantly lower compared to the other formulations. Moreover, the two-step release profile of omega-3 was achieved following entrapment in lipid bilayers.
Conclusion: According to the results, lipid vesicular systems on the micro or nano-scale could be used to encapsulate and protect omega-3 for the production of functional foods with appropriate organoleptic properties.
کلیدواژه‌ها
Nano-vesicles؛ Omega-3 Fatty Acids؛ Physical Stability؛ Release Profile؛ Size Analysis
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