Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization

Area of Science:

• Food Science and Technology
• Materials Science
• Nanotechnology

Background:

• Saffron extract (SE) possesses valuable antioxidant properties.
• Developing effective delivery systems for bioactive compounds is crucial for food applications.
• Edible films and coatings offer sustainable packaging solutions.

Purpose of the Study:

• To nanoencapsulate saffron extract (SE) components into rapeseed lecithin nanoliposomes.
• To incorporate these SE-loaded nanoliposomes (SENL) into pullulan-based edible films.
• To evaluate the characteristics and barrier properties of the resulting films.

Main Methods:

• Green nanoencapsulation of SE using sonication.
• Characterization of nanoliposomes (size, zeta potential, PDI) via DLS.
• Fabrication of pullulan films with SENL via casting.
• Assessment of film properties (mechanical, thermal, barrier) and SE stability.

Main Results:

• Stable SE-loaded nanoliposomes (118-138 nm, PDI < 0.3) were produced with ~30% crocin encapsulation efficiency.
• Incorporation of SENL into pullulan films reduced mechanical strength and thermal stability.
• Films with SENL exhibited enhanced oxygen barrier properties but unchanged water vapor permeability (WVP).
• SE was confirmed to be successfully encapsulated within the nanoliposomes and film matrix.

Conclusions:

• Nanoencapsulation provides a viable method for incorporating SE into edible films.
• The developed edible films offer potential for improved oxygen barrier functionality.
• The unique properties of saffron, including color, flavor, and antioxidant capacity, can be imparted to food products via these functional films.