Encapsulation of Rosa damascena Mill. Essential Oil in Nanoliposomes

Rosa damascena mill. essential oil (eo) was encapsulated in nanoliposomes to overcome its low stability and limited solubility. preparation of eo-loaded nanoliposomes (eo-lnls) was optimized based on the response surface methodology (rsm) with a central composite face-centred (ccf) design. different concentrations of eo (500, 1,000, and 1,500 ppm) and lecithin (0.5, 1.25, and 2% w/v) were applied for preparing nanoliposomes. the produced nanoliposomes had a particle size of 82-124 nm, a zeta potential of -55 to -30 mv, and a polydispersity index (pdi) of 0.270- 0.342. the nanoliposomes prepared with 1.56% lecithin and 500 ppm of eo had the best properties with the encapsulation efficiency of 84.02±2.23%. the results obtained from different instrumental methods (dsc, ft-ir, and tem) verified the encapsulation of eo in nanoliposomes. according to the antioxidant activity evaluations, free eo had higher radical scavenging activity and lower ec_50 than encapsulated eo. the highest in vitro release of eo from nanoliposomes occurred at ph= 3. during the storage of nanoliposomes for seven weeks at 4°c, their particle size was increased by 7.0%. finally, rosa damascena mill. eo was successfully encapsulated in nanoliposomes and, therefore, its use as a natural preservative in different products such as foodstuffs, medicines, and cosmetics can be suggested.