Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions

Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano-capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano-capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries.