Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production

Abstract

In this study, brown algae extract (BAE) was encapsulated in nano-liposomes. Antibacterial activities of free and encapsulated (in nano-liposomes, BAE-NLs) BAE were evaluated by a micro-dilution method. The results indicated that encapsulation of BAE causes an enhancement of its antibacterial efficiency (about 50%) against P. aeruginosa, E. coli, and B. cereus. Different formulations of mayonnaise were prepared including positive controls (sample containing 200 mg/kg butylated hydroxytoluene (BHT-200), or 1000 mg/kg sodium benzoate (SB-1000)) and samples containing 1000 mg/kg of free and encapsulated BAE. Also, pH, color attributes, lipid oxidation, microbial growth, and sensory characteristics of the samples were monitored during four months of storage at ambient temperature. At the end of storage, BAE-NLs and BHT-200 mayonnaises had significantly lower peroxide value and thiobarbituric acid reactive substances than the control and free BAE (p < 0.05). The color attributes, including lightness, redness, and yellowness of mayonnaise, were undesirably changed by the addition of free BAE. Total viable and fungal counts of the samples incorporated with BAE-NLs and SB-1000 presented a pronounced decrease in comparison with control and samples containing free BAE at the end of shelf-life. Free BAE had an unpleasant effect on color, taste, and overall acceptability of mayonnaise, but the assessor acceptability of samples was remarkably improved after fortification with BAE-NLs. To conclude, nano-encapsulation is an appreciable approach to enhance the bioactivities of BAE.