Liposomal formulation for the stabilization of edible gold particles in olive oil

Abstract

The present invention relates to a novel liposomal system for incorporating nano-sized edible gold particles into olive oil. This system utilizes liposomes composed of phospholipids and, optionally, cholesterol to encapsulate gold particles within the olive oil, ensuring uniform dispersion and preventing clumping or sedimentation. The liposomal formulation enhances the aesthetic appeal of the oil by maintaining a shimmering effect, and it can be further stabilized with antioxidants to prevent oxidation and prolong shelf life. The invention provides a stable, visually appealing product suitable for use in premium food items, cosmetics, and luxury gift products. Methods for preparing the liposomal system include thin-film hydration, reverse-phase evaporation, and emulsification, each ensuring effective encapsulation of the gold particles. The system is biodegradable and free from synthetic surfactants, aligning with growing demands for natural and sustainable products in the food and cosmetic industries.

Description

[0001] DESCRIPTION

[0002] LIPOSOMAL FORMULATION FOR THE STABILIZATION OF EDIBLE GOLD PARTICLES IN OLIVE OIL

[0003] TECHNICAL FIELD

[0004] The present invention relates to the stabilization of edible gold particles in olive oil using liposomal technology. Specifically, the invention relates to a method for preventing the agglomeration and settling of gold particles in olive oil to maintain visual appeal and ensure stability, applicable in the food, cosmetic, and luxury food product industries.

[0005] BACKGROUND OF THE INVENTION

[0006] In recent years, edible gold has emerged as a popular luxury ingredient in the culinary and beverage industries. Known for its visual allure and symbolic value, edible gold is increasingly used in premium food products, including chocolates, alcoholic beverages, and oils. Olive oil, renowned for its health benefits and rich flavor profile, has become a key product in which edible gold is used to create a unique, high-end visual experience. This combination seeks to offer consumers a distinctive and memorable product, pairing gourmet olive oil with the striking shimmer of suspended gold particles.

[0007] Despite the appeal of edible gold in olive oil, there are significant technical challenges associated with incorporating gold particles into a non-aqueous, hydrophobic medium like olive oil. The main problem arises from the natural tendency of fine gold particles, especially when in nanoparticle form, to agglomerate and settle over time. The lack of stabilizing components in olive oil means that the particles are susceptible to gravity, causing them to gather at the bottom of the container instead of remaining uniformly dispersed throughout the oil. This results in uneven distribution, diminishing the product's visual appeal and quality over time.

[0008] Traditional methods for stabilizing particulate additives in liquid media have involved emulsifiers, suspending agents, or mechanical mixing. However, such approaches are generally designed for aqueous or polar solutions, which are incompatible with the non-polar nature of olive oil. Moreover, these additives often alter the natural, pure composition of olive oil, which is undesirable in premium products where the authentic quality of the oil is essential. Additionally, mechanical mixing only provides a temporary solution; once the agitation stops, the particles tend to settle again. This limitation poses a significant challenge for achieving a stable, longterm suspension of edible gold in olive oil without compromising its pure, unadulterated quality.

[0009] Among the prior art, GR20190100514A discloses an olive oil elixir prepared with edible gold, crystal salt, and volcanic minerals, packaged as a luxury product with both aesthetic and wellness features. This invention focuses on the use of gold as an antioxidant that enhances its appearance and adds value to olive oil by creating a visually distinct, three-dimensional artistic form within a glass bottle. The patent emphasizes the product's unique visual appeal due to the combination of olive oil with minerals and gold, which together form an object of beauty and symbolic harmony. However, GR20190100514A does not address the problem of sedimentation or agglomeration of gold in oil, focusing instead on the selection of ingredients and the aesthetic and symbolic properties of the combination.

[0010] GR1009007B presents an approach to maintaining edible gold suspended in olive oil by cutting the gold into fine granules, taking advantage of their smaller mass to achieve better suspension and slower settling. This patent describes the impact of granule size on the suspension's stability, detailing how reducing gold to fine particles minimizes rapid settling, particularly in viscous oils like olive oil. The patent also highlights the importance of particle size and shape in managing sedimentation. It proposes using agitation beads within the bottle to ensure that the suspension is more evenly distributed upon inversion and shaking, enabling a more consistent blend of gold and oil during serving. However, despite improvements in slowing sedimentation, the method requires additional agitation, and the gold eventually settles after short periods.

[0011] In light of these considerations, there is a growing need for advanced stabilization techniques that can provide a uniform, long-term suspension of edible gold in olive oil. The solution must overcome the issues of agglomeration and settling while maintaining the oil's pure composition and quality, offering an effective alternative to conventional additives and emulsifiers used in aqueous or bi-phasic systems. BRIEF DESCRIPTION OF THE INVENTION

[0012] The primary objective of the present invention is to develop an olive oil product containing edible gold particles that remain evenly suspended over extended periods, maintaining a visually appealing and homogenous appearance without requiring continuous agitation. This invention aims to overcome the limitations associated with traditional suspension methods, particularly in non-polar environments like olive oil, where conventional emulsifiers, suspending agents, and mechanical mixing solutions fail to achieve long-term stability.

[0013] A central goal of the invention is to create a stable suspension of edible gold within olive oil, preventing the gold particles from settling or clumping at the bottom of the container. By using innovative stabilization techniques suitable for non-polar media, the invention ensures that every use of the product delivers an attractive and consistent blend of gold and oil, addressing a significant challenge in maintaining a uniform distribution of gold particles.

[0014] Another key objective is to enhance the visual appeal of the product, presenting a luxurious and elegant look that resonates with high-end consumers. The invention is designed to showcase a suspension of edible gold that appears evenly dispersed throughout the olive oil, contributing to its appeal as both a culinary and aesthetic experience. This visual impact adds to the product's marketability within the luxury food segment.

[0015] In addition to visual appeal, the invention is committed to preserving the natural quality of the olive oil. Maintaining the purity, nutritional benefits, and flavor of the olive oil is essential, and the invention carefully avoids the use of additives that might interfere with its taste, health properties, or appearance. This ensures that the high-quality attributes of olive oil are preserved, appealing to health-conscious consumers.

[0016] The invention also aims to provide a convenient and user-friendly product by eliminating the need for frequent shaking or other forms of mechanical agitation. This feature allows consumers to enjoy the product without having to redistribute the gold particles before each use, making it practical and easy to use in daily or special culinary applications.

[0017] Further, the invention seeks to extend the shelf life of the edible gold suspension within the olive oil, protecting both components from oxidation or degradation over time. By utilizing encapsulation or other particle-stabilization techniques, the invention maintains the product's visual and functional qualities, ensuring a long-lasting and stable product for consumers.

[0018] To meet various aesthetic and functional preferences, the invention is compatible with different forms and sizes of edible gold, including flakes, granules, and fine particles. This adaptability supports the use of varied particle sizes and shapes, catering to diverse needs within the luxury food market while maintaining suspension stability.

[0019] Ensuring safety and biocompatibility is also a core objective, as the invention employs materials and methods that are food-safe and suitable for human consumption. Given that the product is marketed as a premium consumable, it is essential that the suspension system used for edible gold within olive oil adheres to high safety standards.

[0020] Finally, the invention is designed to comply with food industry regulations and standards for edible additives, particularly regarding the use of metals in food products. This regulatory compliance ensures that the invention meets the necessary legal standards for the safe consumption of gold in food.

[0021] By achieving these objectives, the present invention addresses a unique gap in the luxury food market for a stable, visually appealing, and high-quality product that combines the nutritional benefits of olive oil with the elegance of edible gold. The invention's novel approach to suspending gold particles in olive oil meets the demands of consumers seeking premium, aesthetically pleasing, and convenient gourmet products.

[0022] DETAILED DESCRIPTION OF THE INVENTION

[0023] The present invention relates to a novel liposomal system for incorporating nano-sized edible gold particles within olive oil, ensuring both stability and aesthetic appeal. The system aims to prevent the sedimentation and clumping of gold particles in the oil while enhancing the oil's nutritional and visual qualities. This innovative formulation is designed for use in the food industry, cosmetic products, and luxury gift items, where the appearance and stability of gold play a crucial role. The present invention discloses a carefully formulated liposomal system designed to ensure the stable encapsulation and suspension of nano-sized edible gold particles within olive oil, offering both a visually appealing shimmering effect and a prolonged shelf life. The liposomal system comprises a bilayer structure primarily constructed from phospholipids, such as lecithin, which provides the necessary framework for encapsulation and stability of the gold nanoparticles. In the preparation of these liposomes, phospholipids make up approximately 0.5-2% of the total oil volume, a concentration chosen to create a stable bilayer without impacting the oil's natural properties. Optionally, cholesterol can be incorporated at a concentration of about 10-20 mol% relative to the phospholipid content. The presence of cholesterol serves to further stabilize the liposomal membrane by enhancing its rigidity and reducing permeability, which helps prevent leakage of the encapsulated particles and prolongs the stability of the liposomal structure over time.

[0024] Encapsulated within these liposomes are nano-sized edible gold particles, typically within a size range of 20-50 nm. The gold nanoparticles are added at a concentration between 0.01-0.1% of the total formulation, a range that allows for an optimal balance between aesthetic appeal and cost-effectiveness. The nano-sized gold particles remain uniformly suspended within the liposomes, which prevent sedimentation and clumping. This uniform distribution results in a luxurious, continuous shimmering effect within the olive oil, enhancing the product's visual appeal without altering its texture or consistency. The gold nanoparticles are completely encapsulated within the liposome structure, which shields them from direct exposure to the oil, further ensuring that they remain evenly distributed throughout the product.

[0025] To further enhance stability and extend the product's shelf life, antioxidants are incorporated into the formulation. These antioxidants, such as tocopherols or ascorbic acid, are included at a concentration of approximately 0.02-0.1% of the total formulation. By incorporating these stabilizing agents, the liposomal system is protected from oxidative degradation, which can affect both the integrity of the liposomes and the quality of the olive oil. The antioxidants actively protect both the liposomal bilayer and the olive oil from oxidation, which is particularly important in ensuring the formulation remains free from rancidity and other oxidative changes. The stabilized liposomal system effectively maintains the product's quality, enhancing both its visual and functional longevity. Through this optimized balance of phospholipids, cholesterol, gold nanoparticle concentration, emulsifiers, and antioxidants, the present invention provides a liposomal system that combines aesthetic appeal with long-term stability. This liposomal formulation allows for the uniform dispersion of gold particles within olive oil, protects the product from oxidative degradation, and maintains an appealing shimmering effect over an extended shelf life.

[0026] The inclusion of cholesterol in the liposomal structure serves to enhance the stability and integrity of the liposome membranes. In this formulation, purified, high-quality cholesterol is used to avoid any adverse health impacts and ensure compatibility with food and cosmetic applications. Cholesterol is specifically selected to be biologically compatible, ensuring that it contributes to the formulation's stability without compromising safety. This stabilizing effect minimizes lipid bilayer permeability, prolonging the shelf life of the product and protecting the encapsulated gold nanoparticles from environmental degradation. Consequently, the use of cholesterol supports a more resilient liposomal structure, providing a consistent and visually appealing dispersion of gold particles within the olive oil matrix.

[0027] Olive oil, depending on its type, offers a variety of qualities. Among these, extra virgin olive oil is particularly favored for its high quality, purity, and nutritional value. Extra virgin olive oil is cold-pressed and unrefined, meaning it retains the highest concentration of natural antioxidants, polyphenols, and monounsaturated fats. These bioactive compounds not only enhance the nutritional profile of the oil but also act as natural preservatives, protecting both the olive oil and the encapsulated gold nanoparticles from oxidation and degradation.

[0028] The liposomes in the present invention can be prepared using several methods, each of which is designed to ensure the proper encapsulation of gold particles and the formation of stable liposomal structures. One of the methods is thin-film hydration, where phospholipids are first dissolved in an organic solvent. The solvent is then evaporated to form a thin film, which is subsequently hydrated with olive oil, resulting in the formation of liposomes. During this process, gold particles are encapsulated within the liposomal structure, ensuring their even distribution within the oil.

[0029] Another method is reverse-phase evaporation, where the lipids are dissolved in an organic solvent and gold nanoparticles are incorporated. After the solvent is evaporated, the liposomal structure forms, effectively trapping the gold particles inside the liposomes. This method allows for a precise encapsulation of the gold nanoparticles, which are evenly dispersed within the liposomes and remain suspended in the oil.

[0030] In the extrusion method, the liposomal dispersion is passed through polycarbonate filters. This process controls the size and uniformity of the liposomes, ensuring that they are uniformly sized. This uniformity enhances the stability and effectiveness of the product, ensuring that the gold particles remain evenly distributed and do not settle over time.

[0031] In the emulsification method, the liposomal dispersion, prepared through either thin-film hydration or reverse-phase evaporation, is directly added to olive oil. The mixture is stirred to ensure the even distribution of the liposomes within the oil, preventing phase separation. If necessary, a small amount of emulsifier, such as polysorbate 80, may be added to further stabilize the system.

[0032] Each of these preparation methods ensures that the liposomal system is effective in encapsulating the gold particles, maintaining their stability, and preventing clumping or sedimentation within the oil.

[0033] The novel method for the preparation of a liposomal system that encapsulates nano-sized edible gold particles within olive oil involves several key stages to ensure the stable dispersion of gold particles within the oil, preserving both their aesthetic and functional properties. These stages include the preparation of the lipid phase, the encapsulation of gold particles, mixing with olive oil, and stabilization of the final formulation. The following describes the steps involved in the preparation of this innovative liposomal system.

[0034] The preparation of the lipid phase: The preparation of the lipid phase is initiated by dissolving phospholipids, such as lecithin, and optionally cholesterol in an organic solvent, typically ethanol or chloroform, at a concentration of approximately 10-15 mg / mL. The solution is stirred at a controlled temperature range of 40-45°C to ensure complete dissolution of the lipid components. The cholesterol, when added at a 10-30% molar ratio relative to the phospholipids, enhances membrane rigidity, thus contributing to the liposomal stability. Gold nanoparticles with a diameter of 20-50 nm are introduced into the lipid solution at a concentration of 0.05-0.1 mg / mL, while stirring at 300 rpm. This step ensures uniform integration of the gold particles within the lipid mixture. The gold nanoparticles are added slowly to prevent aggregation, ensuring they remain uniformly dispersed in the lipid phase. This process typically takes 15-20 minutes and is conducted under nitrogen or an inert gas atmosphere to prevent oxidation.

[0035] The encapsulation of gold particles: The encapsulation of gold nanoparticles into the liposomal structure is achieved through one of the following methods:

[0036] • Thin-Film Hydration Method: In the thin-film hydration method, the organic solvent is evaporated under reduced pressure, typically within a range of 50-150 mbar, at a temperature of 40°C, to form a thin film of lipids on the interior surface of a roundbottom flask. The lipid film is then hydrated with an aqueous solution or directly with olive oil at 37°C with continuous agitation at 300 rpm for a period of 30-60 minutes. To ensure uniform liposome size and improve encapsulation efficiency, the resulting dispersion may be extruded through a polycarbonate membrane with pore sizes of 100- 200 nm, under a pressure of 5-10 bar, thereby providing uniform liposomes.

[0037] • In the reverse-phase evaporation method, phospholipids and cholesterol (if used) are dissolved in an organic solvent such as chloroform and methanol at a concentration of 10-15 mg / mL. Gold nanoparticles are then added at a concentration of 0.05-0.1 mg / mL, and the mixture is sonicated at 4°C for 5-10 minutes to form a stable emulsion. The solvent is subsequently evaporated under reduced pressure, allowing the liposomes to form and encapsulate the gold nanoparticles. The resulting liposomal dispersion can then be used for further processing.

[0038] • In the emulsification method, the liposomal dispersion containing gold nanoparticles, prepared via either the thin-film hydration or reverse-phase evaporation methods, is directly added to olive oil at a ratio of 1:10 to 1:20 (liposomal dispersion: olive oil). The mixture is stirred at 25°C and 400 rpm for approximately 20 minutes to ensure uniform distribution of the liposomes within the oil. If necessary, an emulsifier such as polysorbate 80 is added at a concentration of 0.1-0.5% (w / w) to stabilize the system and prevent phase separation. • In the extrusion method, the liposomal dispersion, initially prepared through thin-film hydration or reverse-phase evaporation, undergoes further processing to achieve controlled liposome size and improved encapsulation efficiency. The dispersion is passed through polycarbonate membranes with pore sizes of 100-200 nm at a pressure of 5-10 bar. Multiple passes (typically 3-5) through the filter ensure a uniform size distribution, resulting in consistently sized liposomes. The process is conducted within a controlled temperature range of 4-25°C, and an inert gas atmosphere, such as nitrogen or argon, can be applied to minimize oxidation. This extrusion method yields liposomes with high uniformity, stability, and encapsulation efficiency, enhancing the final product's suitability for oil-based formulations.

[0039] Encapsulation efficiency was measured by quantifying the amount of free (non-encapsulated) gold nanoparticles using Ultraviolet-Visible (UV-Vis) Spectrophotometry. The gold nanoparticles in the liposomal dispersion were separated from the free nanoparticles using centrifugation (10,000 x g for 30 minutes). The amount of free gold in the supernatant was determined by measuring the absorbance at 520 nm, and the encapsulation efficiency was calculated as:

[0040] Initial Gold Concentration — Free Gold Concentration Encapsulation Efficiency (%) = - - - . „ . . „ -

[0041]

[0042] Initial Gold Concentration

[0043]

[0044] Table 1 -Evaluation of the encapsulation efficiency of nano-sized gold particles within the liposomal system. The encapsulation efficiency of nano-sized gold particles within the liposomal formulation is a critical metric for the stability and functionality of the invention. As demonstrated by UV-Vis spectrophotometry measurements in Table 1, the liposomal system successfully achieves high encapsulation efficiencies across various preparation methods, with values consistently above 90%. Notably, the reverse-phase evaporation method exhibited the highest encapsulation efficiency at 95%, closely followed by the extrusion method at 94%. These high encapsulation values indicate that the liposomal structures effectively trap gold nanoparticles within the lipid bilayer, preventing their release into the surrounding medium. This encapsulation is essential for maintaining a uniform dispersion of gold particles, thus preventing aggregation and sedimentation within the olive oil matrix. The data confirms that the chosen methods reliably yield a stable suspension of gold nanoparticles, ensuring that the particles remain evenly distributed and visually appealing throughout the product's shelf life.

[0045] Mixing with olive oil: Once the gold nanoparticles are encapsulated within the liposomes, the liposomal dispersion is mixed with olive oil at a ratio of 1:10 to 1:20 (liposomal dispersion: olive oil). The mixture is agitated at 25°C with a stirring speed of 400 rpm for a period of 20 minutes to ensure the even distribution of liposomes within the oil. The liposomal dispersion remains uniformly suspended in the oil, contributing to the smooth, consistent texture of the final product. In some embodiments, an emulsifier or stabilizer may be added to further ensure the stability and homogeneity of the dispersion.

[0046] Stabilization of the final formulation: To preserve the stability of the liposomal system, antioxidants such as tocopherols (vitamin E) or ascorbic acid are incorporated into the formulation at a concentration of 0.01-0.05% (w / w). These antioxidants act to prevent the oxidation of both the olive oil and the gold nanoparticles, thus extending the shelf life of the product. The final formulation is stored under nitrogen or argon to prevent exposure to oxygen, which could compromise its stability. The product is kept at a temperature of 25°C or below to ensure long-term stability. The formulation remains stable for at least six months, with no visible aggregation or sedimentation of the gold nanoparticles, thus maintaining the product's aesthetic appeal and functional properties.

[0047] The shelf life and oxidative stability were determined by storing the formulations in sealed vials under nitrogen atmosphere at 25°C for 6 months. The oxidative stability was monitored by measuring the peroxide value (PV) and the thiobarbituric acid reactive substances (TBARS) assay at 1, 3, and 6 months. The TBARS test quantifies malondialdehyde (MDA), a by-product of lipid oxidation. A decrease in TBARS indicates good oxidative stability.

[0048]

[0049] Table 2- Assessment of the oxidative stability of the liposomal system by evaluating the effectiveness of incorporated antioxidants in preventing oxidation of the gold nanoparticles and olive oil.

[0050] Oxidative stability is vital for preserving both the olive oil and encapsulated gold nanoparticles, preventing rancidity and maintaining product quality over time. The inclusion of antioxidants, such as tocopherols or ascorbic acid, was tested for efficacy in reducing oxidation, as evidenced by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) measurements over a six-month storage period. According to Table 2, the results demonstrate a sustained antioxidant efficacy above 90% across all methods, with no significant increase in PV or TBARS levels, suggesting effective protection against oxidative degradation. The antioxidant components within the formulation actively prevent lipid oxidation, ensuring that both the liposomal bilayer and the olive oil remain stable and free from rancidity or other oxidative changes. The stability conferred by these antioxidants is essential for extending the shelf life of the product, meeting the high standards required in food and cosmetic applications.

[0051] The invention offers several advantages that make it a valuable innovation in the field of edible gold incorporation into olive oil. One of the key benefits is the reduction in sedimentation of gold particles. By encapsulating the gold in liposomes, the invention ensures that the particles remain evenly distributed throughout the oil, preventing them from settling or clumping. This results in a product that maintains its visual appeal and consistency, even after extended periods of storage.

[0052] The liposomal formulations were stored at room temperature (25°C) for a period of 6 months. At regular intervals (1, 3, and 6 months), the formulations were visually inspected for any signs of sedimentation or clumping. The samples were also examined under a microscope to check for particle agglomeration. No phase separation or clumping should occur within the specified period for the formulation to be considered stable.

[0053]

[0054] Table 3- Evaluation of the long-term physical stability of the liposomal system by measuring sedimentation and clumping of the gold nanoparticles within the oil.

[0055] The sedimentation stability of the gold nanoparticles within the liposomal system was assessed to confirm the long-term effectiveness of the formulation. According to Table 3, storage tests at room temperature over a six-month period revealed that all methods, including thin-film hydration, reverse-phase evaporation, emulsification, and extrusion, successfully prevent sedimentation and clumping of the gold particles. No visual or microscopic signs of sedimentation or aggregation were observed, indicating that the liposomes effectively maintain a stable suspension of gold particles within the olive oil. This stability is critical for the intended applications in the food, cosmetic, and luxury gift industries, where any clumping or sedimentation would negatively impact the visual appeal and quality of the product. These findings affirm that the formulation achieves an extended shelf life and consistent dispersion of gold nanoparticles, underscoring its suitability for commercial use.

[0056] Another significant advantage of the invention is the improved shelf life of the product. The liposomal encapsulation serves to protect both the gold nanoparticles and the olive oil from oxidation. This protective barrier helps maintain the integrity of the product, ensuring that the gold particles and the oil retain their desired properties for a longer period, thus extending the overall shelf life of the formulation.

[0057] The aesthetic appeal of the invention is also enhanced by the liposomal system. The nano-sized gold particles are uniformly dispersed within the olive oil, providing a continuous shimmering effect. This visual enhancement elevates the luxury of the product without the risk of clumping or aggregation, which can detract from its appearance. The smooth and uniform distribution of gold contributes to the overall elegance of the product, making it particularly suitable for high-end applications.

[0058] Particle size distribution was determined by Dynamic Light Scattering (DLS) using a Malvern Zetasizer Nano ZS at a scattering angle of 90°. The sample was diluted with distilled water to a suitable concentration, and measurements were taken at 25°C. The results represent the Z-average particle size and polydispersity index (PDI).

[0059]

[0060] Table 4- Measurement of the particle size distribution of the gold nanoparticles encapsulated In the liposomal system to ensure uniformity and consistency. The size uniformity of the encapsulated gold nanoparticles is crucial for achieving a consistent visual shimmer and ensuring product stability. Dynamic Light Scattering (DLS) measurements in Table 4 indicate that the particle sizes across different methods remain within the optimal range of 20-50 nm, with the extrusion method achieving an average particle size of 28 nm and the lowest polydispersity index (PDI) among all tested methods. This size control is achieved by passing the liposomal dispersion through polycarbonate membranes, ensuring uniform liposome formation. A low PDI (e.g., 0.20 for the extrusion method) suggests minimal particle aggregation, which is essential for a visually appealing and stable formulation. Uniformly sized particles enhance the aesthetic shimmer effect of the gold particles and prevent larger particles from settling, thereby improving the suspension stability over time. The data thus supports the effectiveness of the extrusion process in producing a consistent and uniform liposomal structure with optimal encapsulation properties.

[0061] The liposomal dispersion was passed through polycarbonate membranes with pore sizes of 100-200 nm using a high-pressure extruder at a pressure of 5-10 bar. The resulting liposome size and uniformity were evaluated by DLS, and the encapsulation efficiency was measured as described above.

[0062]

[0063] Table 5- Determination of the efficiency of the extrusion process in achieving uniform liposome sizes and improving encapsulation efficiency.

[0064] The extrusion method's efficiency in achieving uniform liposome size and improving encapsulation efficiency was evaluated by passing the liposomal dispersion through polycarbonate membranes at controlled pressures. According to Table 5 the resulting liposome size distribution, as measured by DLS, shows an average particle size of 28 nm and a PDI of 0.20, indicating high uniformity. The extrusion process enhances the stability of the liposomes by creating a homogenous liposomal structure, which is critical for preventing phase separation and ensuring a smooth, consistent appearance within the olive oil. The high encapsulation efficiency achieved through extrusion, at 94%, confirms that this method optimizes the entrapment of gold nanoparticles, minimizing the risk of particle release and improving the formulation's robustness. Such consistency in liposome size and encapsulation efficiency is integral to the invention's reliability and visual appeal, supporting the product's practical applications across various industries.

[0065] Additionally, the components used in the liposomal system are natural and biodegradable. Phospholipids, which are the primary materials used to form the liposomes, are derived from natural sources, making the formulation not only safe for consumption but also environmentally friendly. This makes the invention particularly appealing for use in both food and cosmetic industries, as it aligns with the growing demand for sustainable and natural products.

[0066] To confirm the natural and biodegradable properties of the liposomal components in the gold-encapsulating olive oil formulation, a series of tests were conducted, following recognized standards as shown in Table 6. These tests substantiate the claims of natural origin, biodegradability, and safety, meeting the requirements for food and cosmetic industry applications.

[0067] <

[0068]

[0069] Table 6- Summary of Tests Confirming Natural Origin, Biodegradability, and Safety of Liposomal Formulation Components The liposomal system described in this invention has a wide range of applications across various industries. In the food industry, the formulation can be used in premium olive oils, salad dressings, and other gourmet products where the aesthetic appeal of edible gold is desired. The gold particles enhance the visual presentation of these products, providing a luxurious touch to food products that require high-end presentation.

[0070] In the cosmetic industry, the liposomal encapsulation of gold particles can be applied to skincare products and luxury cosmetics. The encapsulation ensures that the gold particles remain stable and evenly distributed, enhancing both the beauty and functionality of the products. Gold is known for its potential benefits in skincare, and this innovative system allows for the effective incorporation of gold into cosmetics, making them more appealing to consumers.

[0071] Furthermore, the formulation is ideal for luxury gift products, where the appearance and stability of the gold are of utmost importance. The even distribution of gold particles enhances the visual appeal of high-end culinary products and exclusive gift items, making them more desirable to consumers seeking unique and luxurious products.

[0072] In summary, the liposomal system provides a stable, aesthetically pleasing, and versatile formulation that can be applied in various industries, from food to cosmetics and luxury products, offering significant advantages in terms of reduced sedimentation, improved shelf life, enhanced aesthetic appeal, and natural, biodegradable components.

Claims

CLAIMS1. A liposomal system for incorporating nano-sized edible gold particles within olive oil, comprising:• Phospholipids present in an amount of 0.5-2% by total volume of the olive oil, forming a bilayer structure;• Nano-sized edible gold particles, having a size of 20-50 nm, incorporated in a concentration of 0.01 -0.1% by total volume of the formulation;• The nano-sized gold particles being encapsulated within the liposomal bilayer and uniformly suspended in the olive oil without significant sedimentation or clumping.

2. The liposomal system of claim 1, further comprising cholesterol present in an amount of 10-20 mol% relative to the phospholipid content.

3. The liposomal system of claim 1, further comprising antioxidants selected from tocopherols or ascorbic acid, present in a concentration of 0.02-0.1 % by total volume of the formulation.

4. The liposomal system of claim 1, wherein the phospholipids are selected from lecithin.

5. The liposomal system of claim 1, wherein the olive oil is extra virgin olive oil.

6. The liposomal system of claim 1, wherein the liposomes are formed using a method selected from thin-film hydration, reverse-phase evaporation, extrusion, or emulsification.

7. A method for preparing a liposomal system for encapsulating nano-sized edible gold particles within olive oil, comprising the steps of:• Preparing a lipid phase by dissolving phospholipids in an organic solvent, the phospholipids being present in an amount of 0.5-2% by volume relative to the total formulation;• Introducing gold nanoparticles, having a size of 20-50 nm, into the lipid phase at a concentration of 0.05-0.1 mg / mL, while stirring to ensure uniform dispersion of the gold particles within the lipid phase;• Encapsulating the gold nanoparticles into liposomes by evaporating the organic solvent under reduced pressure to form a thin lipid film, then hydrating the film with olive oil at a temperature of 37°C for 30-60 minutes;• Mixing the liposomal dispersion with olive oil at a ratio of 1:10 to 1:20 (liposomal dispersion: olive oil), stirring the mixture at 25°C for 20 minutes to achieve uniform distribution of the liposomes within the oil;• Stabilizing the final formulation by incorporating antioxidants in a concentration of 0.01-0.05% (w / w) to prevent oxidation and extend the shelf life of the formulation.

8. The method of claim 7, wherein the organic solvent is selected from ethanol, chloroform, or mixtures thereof.

9. The method of claim 7, wherein the phospholipids are selected from lecithin.

10. The method of claim 7, wherein the encapsulation of the gold nanoparticles is achieved by thin-film hydration, wherein the organic solvent is evaporated under reduced pressure within a range of 50-150 mbar at a temperature of 40°C, and the resulting lipid film is hydrated with olive oil or an aqueous solution.

11. The method of claim 7, wherein the encapsulation of the gold nanoparticles is achieved by reverse-phase evaporation, wherein the phospholipids are dissolved in an organic solvent, and the gold nanoparticles are added to the solution before the solvent is evaporated under reduced pressure.

12. The method of claim 7, wherein the encapsulation of the gold nanoparticles is achieved by extrusion, wherein the liposomal dispersion is passed through polycarbonate membranes with pore sizes of 100-200 nm at a pressure of 5-10 bar for 3-5 passes to achieve uniform liposome size.

13. The method of claim 7, further comprising the step of adding an emulsifier to the liposomal dispersion, wherein the emulsifier is selected from the group consisting of polysorbate 80, lecithin, or other food-grade emulsifiers, in a concentration of 0.1-0.5% (w / w).

Images