Add time:09/05/2019         Source:sciencedirect.com

Evaluating the proficiency of complex based polymers in order to increase the bioavailability and protection of bioactive compounds through nanoencapsulation has been studied during last years. The present work reports on preparation of saffron extract included-nanocomplexes of chitosan (CS) and gum Arabic (GA) through ionic gelation (IG). Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed the formation of bonds between functional groups (−COO− and –NH3+) of the two biopolymers and the creation of an amorphous structure. Transmission electron microscopy (TEM) illustrated the spherical and smooth shapes and approximately uniform particle size distribution of final nanocapsules. The size, PDI and zeta potential of produced nanoparticles was in the range of 183–295 nm, 0.272-0.612 and 20.5–50.5 mV, respectively. The levels of CS, GA, and saffron extract significantly influenced the properties of nanocomplexes and their encapsulation efficiency. An increase in CS and GA within complexes gave rise to the encapsulation efficiency from 29.12 to 52.34%, by increasing the attractive forces between the positive and negative groups of these two biopolymers on one hand, and by raising zeta potential on the other hand. The release profiles of saffron bioactive components (picrocrocin) in acidic and neutral environments were significantly different due to changes in chitosan solubility, brought about ˜ 40% difference in the first 60 min of release. To conclude, nanoencapsulation of saffron extract through ionic gelation of CS and GA was an efficient protective method in order to produce a stable form of saffron.

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