ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
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Nanoliposomal co-encapsulation of cinnamon extract and zein hydrolysates with synergistic antioxidant activity for nutraceutical applications

Shabnam Imani, Ainaz Alizadeh, Mahnaz Tabibiazar, Hamed Hamishehkar, and Leila Roufegarinejad

Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran



Received: 7 July 2021  Accepted: 23 November 2021


The present study aimed to co-encapsulate cinnamon extract (CE) and zein hydrolysate (ZH) with nanoliposomes (NLPs). The CE and ZH were successfully loaded in NLPs with 94.25 ± 7.13% and 92.36 ± 3.22% of encapsulation efficiency, respectively. The NLPs were co-loaded with CE and ZH and showed high α-diphenyl-β-picrylhydrazyl (DPPH) scavenging activity (63.38 ± 4.16%) on account of the synergistic antioxidative relation between CE and ZH. This synergistic antioxidative significantly decreased the thiobarbituric acid-reactive substances in the oxidized NLPs co-loaded with CE and ZH. The particle size of the produced NLP samples was lower than 100 nm, and the co-loading of CE and ZH significantly decreased the particle size in the oxidized NLPs. Moreover, the formation of electrostatic interactions between the loaded compounds and liposome interfacial membrane was approved by the changes in zeta potential when loading CE and ZH. The morphology study exhibited that the co-loading of CE and ZH significantly decreased the oxidative damages and particle size of NLPs. In conclusion, the NLPs co-loaded with CE and ZH were potentially efficient candidates to be applied as natural antioxidants in food industry.

Keywords: Antioxidant activity; Encapsulation efficiency; Protein hydrolysates; Hydrolysis degree

Full paper is available at

DOI: 10.1007/s11696-021-01995-z


Chemical Papers 76 (4) 2059–2069 (2022)

Wednesday, July 24, 2024

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