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The encapsulation of flavourzyme in nanoliposome by heating method

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Abstract

The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU−1) (P < 0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45 °C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml−1, respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme- loaded nanoliposome.

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Acknowledgments

We would like to thank the National Nutrition and Food Technology Research Institute (NNFTRI) Tehran, Iran, for financial support of this research project and Novozymes Pvt Ltd (Tehran, Iran) for sending Flavourzyme as gift.

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Authors and Affiliations

  1. Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran, Post Box: 81595/158

    Mahshid Jahadi

  2. National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Post Box: 19395-4741, Tehran, Iran

    Kianoosh Khosravi-Darani

  3. Department of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran

    Mohammad Reza Ehsani

  4. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Mohammad Reza Mozafari

  5. Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran

    Ali Akbar Saboury & Pouneh Sadat Pourhosseini

Authors
  1. Mahshid Jahadi
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  2. Kianoosh Khosravi-Darani
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  3. Mohammad Reza Ehsani
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  4. Mohammad Reza Mozafari
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  5. Ali Akbar Saboury
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  6. Pouneh Sadat Pourhosseini
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Correspondence to Kianoosh Khosravi-Darani.

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Jahadi, M., Khosravi-Darani, K., Ehsani, M.R. et al. The encapsulation of flavourzyme in nanoliposome by heating method. J Food Sci Technol 52, 2063–2072 (2015). https://doi.org/10.1007/s13197-013-1243-0

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  • DOI: https://doi.org/10.1007/s13197-013-1243-0

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