Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior

Allicin, the main active component derived from a traditional flavoring agent - garlic, exerts a variety of biological effects. Unfortunately, its high potential in food processing is limited by its sensibility towards heat and alkaline conditions and its pungent smell. In this research, allicin nanoliposomes were prepared using reverse-phase evaporation method in an attempt to circumvent these shortcomings. The process conditions were optimized by response surface methodology, and the optimal parameters obtained were: lecithin-allicin ratio 3.70:1, lecithin-cholesterol ratio 3.77:1, ultrasonic time 3.40 min, organic phase-aqueous phase ratio 3.02:1. The experimental maximum of entrapment efficiency was 75.20 ± 0.62%, which was consistent with the predictive value (75.05%). Various physicochemical characteristics of allicin liposomes were determined and evaluated. The mean size of allicin nanoliposomes with well-defined spherical shape was 145.27 ± 15.19 nm and only a negligible difference was found after 30 days of storage. The allicin nanoliposomes gave a zeta potential of −40.10 ± 0.96 mV. Based upon the in vitro release profiles, allicin nanoliposomes exhibited a sustained-releasing potential in addition to the release behavior followed the first-order equation. The results indicated that the encapsulation of allicin into liposomes proved to be a promising technology for more widespread application.