Evaluation of physicochemical and antimicrobial properties of liposomal nanocarriers containing garlic essential oil (Allium sativum)

Introduction: The use of nano-carrier systems like liposomes may stabilize different bioactive compounds against environmental and chemical changes as well as increase their bioavailability and stability, improving its shelf-life. Purpose: The sensitive character and especially the strong odor of garlic compounds, restricts its application in food products and only a few technological approaches have been reported to overcome this limitation. This work is aimed to conclude that liposomes constitute a suitable system for encapsulation and controlled release of garlic active compounds with inhibitory effect against bacteria. Material and Methods: lecithin and lipid composition(garlic essential oil), were solved in chloroform/ethanol (۲: ۱, v/v) inside the ۵۰۰ ml round-bottom fl ask then by using rotary evaporator in constant temperature above the lipid phase transition temperature (Tc), under negative pressure and high vacuum for ۲hour organic solvent was removed and a thin layer was formed in bottom flask. Free radical scavenging activity of GEO nanophytosomes and free GEO were determined using DPPH method by calculating IC۵۰ DPPH. Also, Minimum inhibitory concentration (MIC) of GEO nanophytosomes was determined using microbroth dilution method in ۹۶-well plate. Results and Discussion: The results of antioxidant and antimicrobial capacity tests of produced nanoliposomes containing garlic essential oil showed that only samples with high concentration of essential oil showed significant antioxidant and antimicrobial properties.