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Development and Characterization of Calcium Ion-Enhanced Nanophytosomes Encapsulating Pomegranate Fruit Extract
Ramesh Sedighi1, Ali Rafe1, Ghadir Rajabzadeh2
1Department of Food Physics Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Food Science & Nutrition
|February 17, 2025
Summary
Researchers developed stable nanophytosomes encapsulating whole pomegranate fruit extract, enhancing its antioxidant properties. These nanophytosomes show improved stability and delivery potential for phenolic compounds.
Area of Science:
- Materials Science
- Pharmaceutical Sciences
- Food Science
Background:
- Whole pomegranate fruit extract (PFE) is rich in bioactive phenolic compounds with significant antioxidant and health benefits.
- The bioavailability and stability of these compounds are often limited by poor solubility and degradation.
- Nanophytosomes offer a promising nano-carrier system to overcome these limitations.
Purpose of the Study:
- To develop and characterize nanophytosomes loaded with whole pomegranate fruit extract (PFE).
- To evaluate the encapsulation efficiency, particle characteristics, and storage stability of the PFE-loaded nanophytosomes.
- To assess the potential of nanophytosomes as a delivery system for improving the stability and bioavailability of pomegranate's phenolic compounds.
Main Methods:
- Nanophytosomes were produced using a thin-film hydration method with varying phosphatidylcholine (PC) ratios.
- Calcium ions (CaCl2) were used to reinforce the phytosome wall structure.
- Characterization included encapsulation efficiency (EE), particle size, zeta potential, PDI, microstructure, thermal properties, and storage stability over two months.
Main Results:
- The PFE powder exhibited high levels of total phenols, anthocyanins, flavonoids, and antioxidant activity.
- The optimized PFE-loaded nanophytosomes achieved a high EE of 98.53% with a particle size of 128.6 nm and a PDI of 0.168.
- The nanophytosomes demonstrated excellent storage stability at 4°C for two months, with minimal changes in particle size and phenolic content.
Conclusions:
- Nanophytosomes effectively encapsulate whole pomegranate fruit extract, significantly enhancing the stability of its phenolic compounds.
- The developed PFE-nanophytosomes exhibit favorable physicochemical properties, including small particle size, high EE, and good stability.
- This system holds potential for improved delivery of pomegranate's bioactive compounds in pharmaceutical and nutraceutical applications.
