Encapsulation of caffeine in chitosan-coated nanoliposomes and its application in drink formulation

Abstract

In this study, chitosan-coated nanoliposomes in ratios of 9:1, 8:2, 7:3 and 6:4 lecithin-cholesterol were created via the thin-film hydration method, as a practical vehicle for encapsulation of caffeine. Then, the effect of lecithin -cholesterol concentrations on particle size, particle size distribution, zeta potential and encapsulation efficiency (EE) were evaluated. FTIR was performed to investigate possible reactions between caffeine and nano-chitosomes wall materials. Subsequently, the morphology of nano-chitosome with 9:1 ratio of lecithin-cholesterol loaded with caffeine, was shown by Field emission scanning electron microscopy (FE-SEM). Nano-chitosomes with a ratio of 9:1 lecithin-cholesterol were used in the formulation of drinks. The sensory properties, as well as physical and chemical characteristics such as acidity, pH, and Brix degree, were evaluated for the prepared drinks. Average particle size and particle size distribution for different lecithin-cholesterol ratios were in the range of 135.5–533.5 nm and 0.31–0.41, respectively. Zeta potential values were also obtained in the range of +40.96 to +50.5. The values of encapsulation efficiency for different lecithin -cholesterol ratios were measured in the range of 70.71–91.20%. The results of FTIR confirmed the successful loading of caffeine in nano-chitosomes. The sensory evaluation of the beverages indicated that the taste of the samples contained caffeine nano-chitosome was more acceptable than those that contained free caffeine. The findings of this study demonstrate that nano-chitosome is an effective system for masking the bitter taste of caffeine.