Production and evaluation of chitosan solution-coated nanoliposomes (chitosome) for encapsulation of caffeine and sour tea anthocyanin in fortified beverages

The chitosome nanocarrier optimally encapsulates anthocyanin and caffeine, addressing solubility and stability issues, masking bitterness, and enhancing bioavailability and nutritional value in beverages.

IR114098BUndetermined Publication Date: 2026-06-20
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Patent Information

Authority / Receiving Office
IR · IR
Patent Type
Patents
Filing Date
2024-03-09
Publication Date
2026-06-20

AI Technical Summary

Technical Problem

Existing encapsulation technologies face challenges with bioactive compounds like anthocyanin and caffeine due to poor solubility, instability, uncontrolled release, and limited bioavailability, particularly in food products, where their bitter taste and side effects hinder their use.

Method used

A chitosome nanocarrier is formulated using a thermal method to simultaneously encapsulate anthocyanin and caffeine, optimized for maximum efficiency, minimum size, and controlled release, with a chitosan coating to protect against degradation and enhance bioavailability.

Benefits of technology

The chitosome nanocarrier effectively masks the bitter taste, provides stable and controlled release, and enhances the nutritional value of beverages, while maintaining structural integrity and bioavailability of the encapsulated compounds.

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Abstract

The present invention relates to the formulation and optimization of the production conditions of chitosome containing roselle anthocyanin and caffeine simultaneously, which has been used in the enrichment of a model acidic beverage. The low stability of bioactive compounds in acidic and unfavorable environmental conditions during the shelf life of food products has led to the use of their encapsulation solution. Encapsulation of caffeine and anthocyanins, despite improving stability, also leads to the controlled release of these compounds in fortified products, including beverages, and therefore plays an effective role in masking the bitter taste of these compounds and reducing their dosage. In this invention, highly stable chitosomes optimized based on changing the ratio of lecithin to cholesterol and changing the ratio of wall to core materials with a size of 426.85 nm, caffeine encapsulation efficiency of 66.73%, anthocyanin encapsulation efficiency of 97.03% and zeta potential of 11.39 mV are produced by a solvent-free thermal method in the presence of soy lecithin, cholesterol, phosphate buffer and glycerol. The results of FTIR and DSC tests also confirm the successful encapsulation of core materials. The improvement of organoleptic properties of the chitosome-enriched beverage was also confirmed by hedonic sensory testing. The nanoparticle nature of this carrier helps increase the bioavailability and absorption of core compounds, and the edible nature of the components and compatibility with the body's cell membranes play an important role in the use of chitosome in the food and pharmaceutical industries.
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