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Introduction: Ovarian cancer is one of the most common causes of cancer-related deaths in women. Therefore, this study aimed to produce and analyze nanoliposomes that encapsulate ginger essential oil and assess its cytotoxic effects on the A2780 ovarian cancer cell line, comparing it to the unencapsulated essential oil. Methods: Following the extraction of ginger essential oil using the Clevenger apparatus, liposomes containing the oil were created using the thin film method, and the essential oil was then incorporated into them using the hydration method. Next, the encapsulation efficiency and release pattern of the essential oil from the liposome were assessed using the spectrophotometry method. Physicochemical properties of the synthesized nanosystems, like size, PDI, zeta potential, morphology, and the lack of interaction between essential oils and liposomes, were investigated using DLS, SEM, and FTIR methods, respectively. Finally, the cytotoxicity effect of the synthesized nanosystems on ovarian cancer cells was measured using MTT assay. Results: In this study, we successfully produced nanoliposomes incorporating ginger essential oil with an encapsulation efficiency of 56.41 ± 3.21%, a size of 85.72 ± 4.38 nm, a PDI of 1.48 ± 0.58, a zeta potential of -19.17 ± 1.19, and suitable morphology. These nanoliposomes exhibited a slow and semi-controlled release pattern, with a maximum essential oil release rate of 62.5 ± 2.41% over 48 hours. The nanosystems and essential oil did not exhibit any chemical interaction, and the encapsulation of the essential oil enhanced its anti-cancer properties when compared to its free form on ovarian cancer cells. Conclusion: The results of this study showed that synthesized nano-liposomes with appropriate physicochemical properties can serve as effective nano-carriers for delivering ginger essential oil to cancer cells. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% + Alginate 0.25%, xanthan 0.5% + Alginate 0.5% and xanthan 0.25% + Alginate 0.75% of the wall material. These experimental combinations of xanthan and sodium alginate were mixed with the other wall components. Afterward, the mixture were homogenized and subsequently freeze-dried to obtain encapsulated powder. Results revealed that encapsulated fish oil with xanthan 0.75% + Alginate 0.25% had the lowest particle size, moisture content and surface oil content as compared to the others (p

The protein-polysaccharide complex-based nanocapsule is one type of polymeric nanocarrier which can be potentially useful for encapsulation of hydrophobic nutraceuticals. In this research, caseinate-carrageenan complex was used for encapsulation of vitamin D. The complex formation between caseinate and carrageenan was carried out by lowering the pH under isoelectric point of protein. The Fourier transform infrared spectroscopy (FTIR) and differential scanning colorimetry (DSC) confirmed complex formation between carrageenan, caseinate and vitamin D. The particle size of 1% caseinate particles was in the range of 150-300 nanometer and by addition of vitamin D the particle size increased to 450-750 nanometer. Moreover, carrageenan of all concentrations (at constant concentration of caseinate (1%) and pH4.9) resulted in lower particle size below 100 nanometer. The stability of caseinate and its complex formation with carrageenan showed that encapsulation was achieved at 45% efficiency and also vitamin D stability (during 5 days storage) was higher in nanocomplex compared to pure caseinate particles (60-63% compared to 53%). The complex formation between caseinate and carrageenan was carried out by pH decreasing under isoelectric point of protein. The FTIR and DSC confirmed complex formation between carrageenan, caseinate and vitamin D. The particle size of caseinate 1% particles were in the range of 150 -300 nanometer and with adding vitamin D, particle size increased to 450-750 nanometer. Moreover, adding carrageenan at all used concentration (at constant concentration of caseinate (1%) and pH4.9) resulted in reduced particle size to less than 100 nanometer and vitamin D stability (during 5 days storage) was higher (60-63%) in nanocomplex compared to pure caseinate particles (53%).The protein-polysaccharide complex based nanocapsule is one type of the polymeric nanocarriers which can potentially be used for encapsulation of hydrophobic nutraceuticals. In this research, carageenan- caseinate complex was used for encapsulation of vitamin D. The complex formation between caseinate and carageenan was carried out by pH decreasing under isoelectric point of protein. The Fourier transform infrared spectroscopy (FTIR) and differential scanning colorimetry (DSC) confirmed complex formation between carageenan, caseinate and vitamin D. The particle size of caseinate 1% particles were in the range of 150 -300 nanometer and with adding vitamin D, particle size increased to 450 -750 nanometer. Moreover, adding carageenan at all used concentration (at constant concentration of caseinate (1%) and pH=4.9) caused to decrease of particle size to below of 100 nanometer. The results of encapsulation efficiency and stability showed that caseinate and complex particles confront from 45% efficiency and also vitamin D stability (during 5 days storage) was higher in nanocomplex compared to pure caseinate particles (60-63% in comparison to 53%).