Abstract
Perilla oil is one of the best sources of plant-based omega-3 fatty acids while its low oxidative stability triggers deteriorative changes of flavour and thereby it’s reduced domestic usage. The present study was aimed at the formation of one-layered and double-layered nanoliposomes for encapsulating perilla seed oil using chitosan, poly-L-lysine, sodium alginate and genipin. Moreover, physical and oxidative stability of developed nanoliposomes and their in vitro release behaviour were investigated. Formation of coated nanoliposomes was confirmed by FT-IR and TEM analysis, where they showed a satisfactory range of size (200–502 nm) and encapsulation efficiency (82–91%). Indeed, chitosan as primary coating and genipin as a GRAS cross-linker could improve physical and oxidative stability of the developed nanoliposomes and all coated nanoliposomes could benefit stability under gastric and intestinal conditions.
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