Functional chocolate enriched with nanoliposome-encapsulated gingerol and crocin: Toward neuroprotective and mood-enhancing foods

The incorporation of bioactive compounds into chocolate can provide both nutritional and functional benefits; however, their instability limits practical applications. In this study, nanoliposomes were designed to encapsulate gingerol and crocin, aiming to enhance their stability, bioavailability, and antioxidant capacity in functional chocolate formulations. Nanoliposomes were prepared by thin-film hydration followed by ultrasonication and characterized in terms of particle size, zeta potential, encapsulation efficiency, release behavior, and antioxidant activity. The obtained vesicles exhibited nanoscale diameters (<۲۰۰ nm), high encapsulation efficiencies (۷۱–۸۰%), and good colloidal stability. In vitro release assays demonstrated biphasic and sustained release patterns, while antioxidant evaluations (DPPH, ABTS, FRAP) confirmed significant enhancement compared to free compounds, with co-encapsulation showing synergistic effects. Storage stability tests indicated that nanoliposomes maintained structural integrity and antioxidant activity for ۹۰ days under refrigerated conditions, whereas higher temperatures promoted degradation, especially of crocin. These findings demonstrate that nanoliposome-based encapsulation is an efficient strategy for delivering hydrophilic and lipophilic antioxidants, supporting the development of functional chocolate and other nutraceutical applications.

کلیدواژه ها:

Nanoliposomes ، Gingerol ، Crocin ، Neuroprotective effects ، Mood enhancement