Encapsulation of Tribulus terrestris and Valeriana officinalis Extracts in Nanoliposomes and Evaluation of its Antibacterial and Antioxidant Properties
Subject Areas : food microbiology
M. Nouri
1
(Assistant Professor of the Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.)
M. Shafaghi Rad
2
(MSc of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.)
Keywords: Antibacterial, antioxidant, Nanoliposomes, Tribulus terrestris, Valeriana officinalis,
Abstract :
One of the traditional medicine treatments is the use of medicinal herbs. Nanoliposomes have been utilized to improve the therapeutic properties. Tribulus terrestris and Valeriana officinalis are valuable native herbs in Iran. The aim of the present study was to improve and compare the functional properties of these herbs and in their nanoliposome forms. After extracting and production of nanoliposomes, antimicrobial and physicochemical, morphological properties and antioxidant activity were determined by disk diffusion and DPPH method, respectively. The loading capacity and encapsulation efficiency of the samples were 11.5 ± 0.6 % to 16.2 ± 0.3 % and 18.3 ± 0.7 % to 23.0 ± 0.2 %, respectively. The mean size of nanoliposomes particles containing Valeriana officinalis extract was 65.93 ± 4.1 nm, which were the largest particles with a significant difference. The highest mean of total phenolic content belonged to nanoliposomes containing Tribulus terrestris extract was 120.6 ± 1.5 (mg gallic acid/g extract). Among the microorganisms, Streptococcus iniae (20.51 ± 0.14 mm) and Staphylococcus aureus (19.17 ± 1.21 mm) had a higher inhibition zone as compared with other microorganisms. The results indicated that nanoliposomes increased the functional properties of Tribulus terrestris and Valeriana officinalis medicinal herbs.
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