Preparation and Evaluation of Nanoliposomes Containing green tea Extract and Investigating its Efficacy in Extending the Shelf Life of Fresh Orange and Pomegranate Juices

Author: S. Naghavi*, S.H. Peighambardoust**, S. Azadmard-Damirchi*** and M. Sowti Khiabani****

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Abstract

Green tea leaves have high contents of phenolic compounds which has strong antioxidant properties but can have bitter taste which makes it less useful in food applications. Encapsulation in nanoliposomes could mask undesirable taste of green teas components and protect them against processing and storage. The objective of this study was to: 1) produce and evaluate physical properties of green tea extract (GTE) nanoliposomes using ethanol injection method; and 2) to incorporate them in different concentrations to fresh orange and pomegranate juices to preserve their quality upon storage. Particle size distribution and average diameter of GTE nanoliposomes were determined using dynamic light scattering method. Zeta potential was determined and encapsulation efficiency was evaluated using determination of total phenolic compounds of GTE in nanoliposomes. By incorporating more concentration of GTE in nanoliposomes their particle size increased from 67.7 nm for lower concentration to 370 nm

Keywords

Green tea; Orange; Pomegranate; Shelf life; encapsulation; Nanoliposome, Phenolic compounds

Conclusion

Ethanol injection method used in this study successfully produced GTE nanoliposomes with desired physical properties. The size of the nanoliposomes was in an acceptable range. However, increasing GTE concentration in nanoliposomes caused an increase in nanoliposome size. Incorporating GTE to liposomes increased the zeta potential of particles, which was probably due to the polyphenols being negatively charged by partial dissociation, considering the anionic charge of extract solution. Encapsulation efficiency for all the formulations was in the range of 65-95%. This paper showed a possible use of GTE as a natural preservative ingredient to extend the shelf-life of fresh orange and pomegranate juices. The nanoliposome system could preserve GTE compounds from possible oxidation and deterioration during processing and storage when used in formulation of orange and pomegranate juices. The results of this study demonstrated that the nanoliposome encapsulation of GTE improved its beneficial

References

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How to cite this article

S. Naghavi, S.H. Peighambardoust, S. Azadmard-Damirchi and M. Sowti Khiabani (2016). Preparation and Evaluation of Nanoliposomes Containing green tea Extract and Investigating its Efficacy in Extending the Shelf Life of Fresh Orange and Pomegranate Juices