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Abstract
Aim and Background: Today, the use of medicinal plants in the cancer treatment due to less side effects has been considered. Silybum marianum is a medicinal herb of Asteraceae, which is used in the treatment of liver diseases and gallbladder diseases, cancer, cardiovascular diseases. The encapsulation of bioactive materials in nano-liposomes is an effective approach to regulate drug release, increase stability, protect them from environmental reactions, reduce volatility, and increase its effects. The aim of this study was encapsulation of the extract of Silybum marianum in to liposomes and to evaluate the physico-chemical in order to effect on liver cancer cells
 
Materials and Methods: In this study, extract of Silybum marianum was prepared by Soxhlet method. Liposomal vesicles were prepared by thin-film hydration method and the extract of Silybum marianum was loaded. Finally, the nanoparticles were assayed for encapsulation efficiency, release profile and physicochemical properties such as particle size, zeta potential, morphology, and FTIR.
Results: Nanoliposome containing Silybum marianum extract had 63.37% encapsulation efficiency and size 122 nm zeta potential -13.1 and the dispersion index 0.197. The release of herbal extract of Silybum marianum was controlled. There is no chemical interaction between the extract and the liposome and is morphologically homogeneous and had a spherical structure.
Conclusion: The results of this study show that the extracts of Silybum marianum can be encapsulated in appropriate size and function in nanoliposomal forms, so liposomes are a suitable carrier for the Silybum marianum extract.
 

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Chemotherapy is one of the methods used in the treatment of cancer. Not being targeted has many side effects for the patient. The use of nano-carriers, including nano-liposomes, is a very effective way to target chemotherapy. In this study, a liposomal system containing doxorubicin was designed and evaluated for its effect on lung cancer cells.
In this in vitro study, two liposomal systems were prepared by the method of thin-film hydration and using different concentrations of phosphatidylcholine and cholesterol. Doxorubicin was then loaded into the systems. Finally, one of the systems was selected based on the drug loading rate and drug release pattern. At the end, the selected drug delivery system in terms of particle size, zeta potential, liposomal vesicle appearance, and the interaction between the drug and the system was investigated.
The selected liposomal system contains doxorubicin with an encapsulation efficiency of 58.89%, size of 273 nm, dispersion index of 0.458 and zeta potential of -35.7 mv. Doxorubicin release from liposomes was controlled and no chemical interaction was observed between liposomes and referees. Liposomal vesicles are also spherical and have a smooth surface.
The results of this study show that nano-liposomes can be prepared with appropriate formulation containing doxorubicin using nanotechnology. Which has good physicochemical properties. Therefore, this liposomal system can be recommended for further cancer-related research.
 

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In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community.

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In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.

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Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

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Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano-capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano-capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries.
 

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The aim of this study was to investigate crocin encapsulation in liposome and niosome systems and their characteristics such as particle size, stability, encapsulation efficiency, viscosity, antioxidant properties, gastrointestinal release, resistance to acidic conditions and resistance to high temperatures. The results showed that the samples encapsulated in the noisome (76.45 nm) had smaller particle size and better dispersion than the liposome (103.35 nm). Also, the encapsulation efficiency of the noisome (88.08 %) was higher than that of the liposome (80.59 %). No significant difference was observed between the antioxidant properties of liposome and niosome samples. But gastrointestinal release was higher for niosomic samples. Examination of the results of resistance to acidic conditions and high temperature showed that the samples covered in the niosome showed better resistance. In general, it can be concluded that niosome system is a more suitable system for crocin encapsulation and its use in increasing the efficiency of food, pharmaceutical and cosmetic systems.
 

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lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 

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In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

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The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

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Abstract
Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin-containing nanoliposomes coated with chitosan by thin-layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin-free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements.

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Tooth decay is one of the most common problems in the world, which is caused by the growth of biofilm and acid production by them. Many solutions have been used to solve this problem. However, due to the increase in antibiotic resistance of microorganisms and the increasing need for antimicrobial substances, efforts are being made to use natural antimicrobial substances. Lactoferrin is a protein in milk and saliva with antimicrobial and anti-biofilm properties. In this research, lactoferrin was encapsulated by nanoliposomes to increase its antimicrobial properties. In order to measure the effect of lactoferrin on the number of bacteria in the polymicrobial biofilm and acid production, each of the free substances or nanoliposomes in 4 concentrations (0, 1.5, 3, 6 mg/ml) in the Active Attachment biofilm model with saliva and culture medium was incubated.
The results showed that lactoferrin nanocoating increased the ability to inhibit biofilm and acid production by this bacterium due to the slow release of lactoferrin from liposomes. When increasing the concentration of free and nanoliposomal lactoferrin to a concentration of 3 mg/ml, a significant decrease in the number of bacteria in the biofilm was observed compared to the control sample (P<0.01). However, increasing the concentration of free lactoferrin again increased the number of bacteria in the biofilm. Meanwhile, nanoliposomal lactoferrin at a concentration of 6 mg/ml still caused a decrease in bacteria in the biofilm, which was insignificant compared to the concentration of 3 mg/ml (P>0.01). From the obtained results, it can be concluded that nanoliposomal lactoferrin can be used to design products related to oral and dental health.
 

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Microencapsulation of bioactive compounds in lipid carriers, such as liposomes, in addition to improving stability during storage by increasing bioavailability and controlled release, increases the efficiency of these compounds in vivo. The studies conducted on Padina algae show the existence of a high level of phenolic and antimicrobial compounds. Also, this alga has a significant amount of polyphenols with antioxidant and anti-AChE (acetylcholinesterase) properties, which can be used as a supplement to improve neurological disorders. Therefore, the purpose of this research was to produce and investigate the structural properties of nanoliposomes containing Padina algae extract using the heating method. The particle size of nanoliposomes produced at varying levels of lecithin and loaded extract was obtained in the range between 318 and 60 nm. The resulting values ​​for the polydispersity index and zeta potential indicate the uniformity of the produced particles along with the high electrostatic repulsion between the particles. The ability to load liposome particles at the lowest level of wall substance and the highest concentration level of the extract reached 52.8±0.3% in this research. Evaluation of the morphological characteristics of the structure using a transmission electron microscope shows the formation of uniform particles with a spherical geometry. The results of this research show the ability to produce a liposome structure containing Padina algae extract with suitable structural properties. These results can improve the prospect of possible use of this extract with a therapeutic approach.

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Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products.
 

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The objective of this study was to in-vitro investigation of antimicrobial activity effect of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w) against Escherichia coli (ATCC 2592) and Staphylococcus aureus (ATCC 25923). Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration sonication and heat methods. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Escherichia coli and Staphylococcus aureus were determined and their antimicrobial activities were evaluated by time- kill curve analysis. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased antimicrobial activities of them by increasing their penetration into the microbial cell. Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration showed higher antimicrobial activity compared to those prepared by heat method. From the time- kill curves, the log phase growth of Escherichia coli (8 hours) and Staphylococcus aureus (7 hours) in the medium containing nano-ZnO loaded nanoliposomes prepared through the thin layer hydration sonication at the highest level of lecithin: nano-ZnO ratio (25:1 w/w) at MIC and MBC values decreased to 5 and 4 hours and to 2 and less than 1 hours, respectively.
 

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One of the critical methods to maintain the stability and functional properties of plant essential oils as a useful source of bioactive compounds against environmental damage is their encapsulation in nanocarrier systems such as nanoliposomes. In this study, nanoliposome containing the citron peel essential oils were prepared without the use of toxic organic solvent and by employing health-giving compounds such as sesame oil in addition to lecithin for the first time in the formulation. The stability of the samples during 30 days of storage at temperatures of 4ºC and -18ºC was determined by investigating the retention amount of phenolic compounds, pH changes, antioxidant and antimicrobial performance. The nanoliposomal samples of essential oils of hydrodistillation and supercritical CO2 of citron peel prepared with different concentrations of lecithin oil had different quantities of pH and phenol retention percentage, and their amount reduced with increasing storage time at both test temperatures. DPPH inhibitory ability and antimicrobial activity of both citron peel essential oils were improved after encapsulation in nanoliposome. But their amount in both storage temperatures decreased with the advancing of time. The nanoliposome of the supercritical fluid essential oil of citron peel respectively with the formulation containing the highest and lowest amount of lecithin oil at the storage temperature of 4ºC showed the best result in this study. Therefore, the citron peel essential oil with encapsulation in the nanoliposome system prepared from lecithin-sesame oil, due to improvement of antioxidant and antimicrobial activity and its higher stability against storage temperature, can be used as an effective natural functional additive in the food industry.


 

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In this research, in-vitro time- kill curve effect of nano-ZnO loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) were evaluated. Thin layer hydration sonication and heat methods were evaluated to preparation of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Bacillus cereus and Pseudomonas aeruginosa were determined. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased their antimicrobial activities. Nano-ZnO loaded nanoliposomes were prepared at the highest ratio of lecithin: nano-ZnO ratio (25:1 w/w) showed higher antimicrobial activity compared to those prepared by heat method. From the time- kill curves, the log phase growth of Escherichia coli (8 hours) and Staphylococcus aureus (7 hours) in the medium containing nano-ZnO loaded nanoliposomes prepared through the thin layer hydration sonication at the highest level of lecithin: nano-ZnO ratio (25:1 w/w) at MIC and MBC values decreased to 3 and 3 hours and to 1 and less than 1 hours, respectively.
 

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Anthocyanin is one of the bioactive compounds in the world, which is the main pigment of many fruits and vegetables. Since anthocyanins have low thermal stability during food processing, the use of these compounds as natural pigments in foods is associated with challenges. Therefore, microencapsulation of anthocyanin compounds with liposomes is important. Nanoencapsulation of bioactive compounds with liposomes is an effective and efficient way to increase the stability of polyphenolic compounds. Liposomes are polar lipid vesicles that form bilayer structures in polar solvents such as water. In this research, nanoliposomes in ratios of 9-1, 8-2, 7-3 and 6-4 lecithin-cholesterol were prepared using the solvent injection method. Then, the size and zeta potential tests were conducted to determine the characteristics of the produced particles. The average particle size (average hydrodynamic diameter) and particle size distribution for different lecithin-cholesterol ratios were in the range of 132-740 nm and 0.47-0.41, respectively. Zeta potential values ​​were also obtained in the range of -26 to -42 mv. After determining the efficiency of Nanoencapsulation, FTIR test was performed to investigate possible reactions between anthocyanins and nanoliposome wall materials. The morphology of anthocyanin-loaded lecithin-cholesterol nanoliposomes with a ratio of 9-1 was shown by scanning electron microscopy (SEM). The stability of the liposomal sample with a ratio of 9-1 lecithin-cholesterol was evaluated by calculating the amount of release of encapsulated anthocyanin during 60 days of storage at ambient temperature. Samples with 9-1 lecithin-cholesterol ratio were used in Kombucha drink formulation. Prepared drinks were evaluated in terms of sensory properties and other physical and chemical characteristics (pH, acidity, Brix degree, etc.). The results obtained in this research showed that nanoliposomes are an efficient system for encapsulating of anthocyanins.