Characterizing and Developing the Antioxidant and Antimicrobial Properties of the Nano-Encapsulated Bioactive Compounds of Spirulina platensis in Liposome

This study was done to prepare a nanoliposomal system incorporated with bioactive compounds extracted from microalgae (Spirulina platensis) with chitosan coating (0.5%, 1%, and 1.5% w/v) and to characterize the physicochemical and antimicrobial properties of nanoliposomes. The results show that the...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2022-07, Vol.31 (6), p.591-598
Main Authors: Rigi, Mahin, Ojagh, Seyed Mahdi, Alishahi, Alireza, Hasani, Shirin
Format: Article
Language:English
Subjects:
Algae
antibacterial
Antibacterial activity
Antibiotics
antioxidant activity
Antioxidants
Bioactive compounds
Biological activity
Chitosan
Cyanobacteria
E coli
Encapsulation
Liposomes
Microorganisms
Minimum inhibitory concentration
nanoliposome
Pathogens
Phytoplankton
Polydispersity
Properties
Spirulina
Spirulina platensis
Zeta potential
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Summary:This study was done to prepare a nanoliposomal system incorporated with bioactive compounds extracted from microalgae (Spirulina platensis) with chitosan coating (0.5%, 1%, and 1.5% w/v) and to characterize the physicochemical and antimicrobial properties of nanoliposomes. The results show that the mean particle size was in the range of 350.1-702.5 nm with a zeta potential from −64.3 to +30.4 and a polydispersity index (PDI) of 0.22-0.55 in nanoliposomes. The encapsulation efficiency (EE%) values were significantly influenced by chitosan concentration in liposomes. The antioxidant activity of free and nanoliposomal samples was estimated using DPPH, ABTS, and FRAP assay. The antibacterial activity of free extract and nanoliposomes against common Gram-positive and Gram-negative pathogenic microorganisms (Staphylococcus aureus and Escherichia coli) was indicated by MIC and MBC. The results showed that antioxidant and antibacterial activities were significantly increased after encapsulation compared to the free algal extract. Hence, the spirulina extract encapsulated in nanoliposomes can be used as a unique delivery system for natural antioxidant and antimicrobial compounds for direct application in food.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2022.2081951