A. Haghdoost - Department of Food Hygiene,Ayatollah Amoli Branch, Islamic Azad University
L. Golestan - Department of Food Hygiene,Ayatollah Amoli Branch, Islamic Azad University
M. Hasani - Department of Food Science and Technology
M. Shahidi Noghabi - Department of Food Chemistry, Research Institute of Food Science and Technology
S.A. Shahidi - Department of Food Hygiene,Ayatollah Amoli Branch, Islamic Azad University

Nanoencapsulation of compounds in nanoliposomes can be used as a protective carrier system for bioactive compounds. Phycobiliproteins (PBPs) were extracted from algae with antioxidant, antimicrobial, anti-cancer, and anti-inflammatory properties during processing and storage under different conditions to produce raw materials for healthy foods. In the present study, phycobiliprotein was extracted from Gracilaria gracilis and the amount of pigments was investigated. Also, the physicochemical properties and thermal stability of nanoliposomes (۰%, ۰.۵%, ۱%, and ۱.۵% w/v chitosan) were evaluated. The nanoliposomes’ particle size and polydispersity index (PDI) were from ۳۳۶.۹ to ۵۷۷.۷ nm and ۰.۲۵ to ۰.۲۸ with the zeta potential (-۱۰.۲۳۸ to +۳۰.۳۳ mV), respectively. in nanocarriers. The highest nanoencapsulation efficiency of PBPs (۸۳.۹۸%) was obtained under optimal conditions in nanoliposomes with ۱.۵% chitosan coating. Evaluation of in-vitro release of PBPs from nanoliposomes showed prolonged release of PBPs by increasing the ratio of chitosan in the wall formulation. Thermal behavior and spectroscopy of the samples confirmed the successful nanoencapsulation of the PBPs in the nanoliposome. The results show the use of lipid nanocarriers containing phycobiliprotein can be considered an effective method to protect it against undesirable chemical, sensory, microbial, and tissue changes in food products.

Gracilaria gracilis, Nanoliposomes, Phycobiliprotein, Release, Thermal behavior