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<p>Nowadays, the use of plant essential oils and extracts has attracted much attention because of their antimicrobial and antioxidant properties. Nevertheless, their integration into aqueous systems presents challenges attributed to their limited water solubility. Moreover, their vulnerability to environmental stresses such as light, moisture, heat, and oxygen causes their reduced chemical and structural stabilities. Thus, the current study was designed to encapsulate rosemary essential oil within nanoliposomes, employing a thin layer hydration-sonication technique, which may serve as an effective resolution to the aforementioned issues. The effect of important production parameters including ultrasonic irradiation time and the amounts of solvents and stabilizers were examined concerning the characteristics of the resulting nanoliposomes, utilizing a response surface methodology. Additionally, various empirical models were formulated to forecast product characteristics through the modification of selected process parameters. The results of multiple optimization indicated that the most desired rosemary essential oil nanoliposomes with the smallest particle size (113.3 nm), the least polydispersity index (PDI) (0.23), the highest net zeta-potential (39.42 mV) and the lowest MBC value for <i>S. aureus</i> (12.7 mg/mL) and <i>E. coli</i> (24.3 mg/mL) were obtained by applying 2 cycles (10 min) ultrasound irradiation, 25 mL of solvent and 2.40 g stabilizer. The results revealed that the thin-layer hydration-ultrasound method is a suitable method for loading rosemary essential oil in the nanoliposome systems and the obtained rosemary essential oil nanoliposomes can be used effectively as a natural food preservative due to its antibacterial and antioxidant activities.</p>

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Synthesis and characterization of nanoliposomes containing rosemary essential oil by thin-layer hydration-ultrasonication method: preparation, optimization, and characterization

  • 期刊论文

  • 发表日期：

    2025年3月7日

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  • Farzad Noei,
  • Hamid Mirzaei,
  • Navideh Anarjan,
  • Afshin Javadi,
  • Mohammad Ali Behnajady

摘要

Nowadays, the use of plant essential oils and extracts has attracted much attention because of their antimicrobial and antioxidant properties. Nevertheless, their integration into aqueous systems presents challenges attributed to their limited water solubility. Moreover, their vulnerability to environmental stresses such as light, moisture, heat, and oxygen causes their reduced chemical and structural stabilities. Thus, the current study was designed to encapsulate rosemary essential oil within nanoliposomes, employing a thin layer hydration-sonication technique, which may serve as an effective resolution to the aforementioned issues. The effect of important production parameters including ultrasonic irradiation time and the amounts of solvents and stabilizers were examined concerning the characteristics of the resulting nanoliposomes, utilizing a response surface methodology. Additionally, various empirical models were formulated to forecast product characteristics through the modification of selected process parameters. The results of multiple optimization indicated that the most desired rosemary essential oil nanoliposomes with the smallest particle size (113.3 nm), the least polydispersity index (PDI) (0.23), the highest net zeta-potential (39.42 mV) and the lowest MBC value for S. aureus (12.7 mg/mL) and E. coli (24.3 mg/mL) were obtained by applying 2 cycles (10 min) ultrasound irradiation, 25 mL of solvent and 2.40 g stabilizer. The results revealed that the thin-layer hydration-ultrasound method is a suitable method for loading rosemary essential oil in the nanoliposome systems and the obtained rosemary essential oil nanoliposomes can be used effectively as a natural food preservative due to its antibacterial and antioxidant activities.