Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough

Abstract

Nanotechnology applications in food science include enrichment with bioactive substances such as vitamins and phenol compounds and increasing bioavailability of these substances to improve nutritional value of foodstuffs. This study investigated the effect of phospholipid (with 50-100% proportions), cholesterol and beta-sitosterol (each with 0-50% proportions) with seed extracts from black grapes (Vitis Vinifera) (in five levels: 100, 325, 550, 775 and 1000 ppm) on Nanoliposome production via new formulation to trap Vitis Vinifera in a statistical mixed-design. Nanoliposomes produced in doogh were also added to study their effects alongside phenol compounds on physical stability and chemical properties of doogh. The results of statistical data analysis in a meaningful level (α<0.05) showed that decrease of consuming extracts and phospholipid to beta-sitosterol ratio resulted in the decrease of Nanoliposome ingredients sizes and phas seperation in doogh samples during the time; it also decreased extracts release from Nanoliposomes and made liposomes more stabled, so releasing decreased in 50:50 formulation and reached 7.9%. Replacing cholesterol with similar healthy substance (Considering results and destructive effects of it on health) would improve public health. Liposome could be an appropriate alternative with regard to positive competences of beta-sitosterol in new formulation.

Keywords

• black grape seed extract
• dough
• cholesterol
• new formulation
• nano-liposome