Evaluating performance of one-step method and ultrasonic waves in production of nano-liposomes containing vitamin C

Today nano-liposomes are used extensively in all industries such as pharmaceutical and food. Nano-liposomes are formed when aqueous solution of phospholipids subjected to sufficient energy. In this study One-step method combined with ultrasonic waves was used to produce nanoliposomes. Quality characteristics such as particle size, entrapment efficiency and stability were measured.Combined experimental design was used to investigate the effect of different ratio of phospholipids, cholesterol and phytosterols powder (50-100%, 0-50% and 0-50%, respectively) and also the effect of sonication time (20, 25, 30, 35, 40 min) on the functional properties of nano- liposoes new formulation containing vitamin C. High sonication time led to the lowest standard deviation in particle size and increases the entrapment efficiency. In overall stability was increased by sonication time (The highest stability was observed in 35 and 40 minutes of sonication time), although this effect was different at various ratios of phospholipids, cholesterol and phytosterols. The results showed, although one-step method combined with low power ultrasonic waves was not effective to create ideal properties in nano-liposomes, cholesterol with phytosterols replacement, as well as using milk phospholipids and food grade solvent were efficient technique for producing nano-liposomes.