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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۶، صفحات ۲۲۴۸-۲۲۵۸
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عنوان انگلیسی Liposomes Loaded with Padina Distromatic Alga Extract: Physicochemical Characterization and Release Behavior under Simulated Gastrointestinal Conditions
چکیده انگلیسی مقاله In this research, some nutraceutical properties of Padina algae extract were identified and its nanoliposomes were prepared to achieve a sustained release of bioactive substance. According to GC-MS analysis, butanoic acid was the foremost substance and n-hexadecanoic acid was the second major chemical constituent in the extract. In addition, there are significant triterpenoids in the algal extract, which could be the possible reason for Acetylcholinesterase inhibitory activity, which has been recognized as a potential therapeutic strategy for the treatment of Alzheimer's disease. The formulation of algal extract-loaded nanoliposomes was optimized based on the variation of the wall-to-base ratio. The effect of lecithin in different ratios on the concentration of Padina alga extract mean size, polydispersity index, zeta potential, and encapsulation efficiency was evaluated. The results indicated that nanoliposomes loaded with algal extract showed a smaller size (318±3.05 to 59.95±0.19 nm), narrow size distribution, acceptable EE (15.7±0.92 to 52.8±0.52%), and good antioxidant activity (92 mg/mL). Morphological characteristics of the nanoliposomes using a transmission electron microscope reveal uniform particle with a spherical geometry. Moreover, the optimally formulated nanoliposomes show sustainable release of their contents into the simulated gastrointestinal fluids. These results can appear to the prospect of the possible use of this extract in the nano liposomal structure with a therapeutic approach.
کلیدواژه‌های انگلیسی مقاله Padina algae extract,nutraceutical properties,Nanoliposome,release behavior
نویسندگان مقاله Khadijeh Shirani Bidabadi |
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Shilla Safaeian |
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Rezvan Mousavi Nodoshan |
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Nahid Rahimifard |
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_710084_53725e91dbd4ba40a080fe46092c6f1b.pdf
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