Nanoncapsulation of tyrosol using natural biopolymers: optimization, characterization and physical stability of nanoparticles

The utmost aim of this study is the determination of the optimum ratio and the amount of almond gum (AL), sodium alginate (SA), and sodium caseinate (SC) in the formulation of tyrosol-nanoparticles. Indeed, the increase in the ratio of AL enhanced the encapsulation efficiency and significantly reduced the mean particle diameter (d p ) of tyrosol-nanoparticles. Moreover, increasing the ratio of SC at an amount of 2.0% improved the polydispersity index of tyrosol nanodispersions. Besides, the high proportions of AL at the amount of 2.0% and SC at the amount of 1.0% enhanced the antioxidant activities of tyrosol nanoparticles. Hence, the statistical results showed that the mixture of 51.20% AL and 48.80% SC at the amount of 2.0% was proven to be the optimum condition which was confirmed in practice. Under these conditions, the experimental values of encapsulation efficiency, mean d p , polydispersity index, and antioxidant activity (IC 50 ) were: 98.10%, 91.57 nm, 0.18, and 87.90 µM, respectively. Their molecular interaction was also confirmed by FTIR and thermal analysis which proved the encapsulation of tyrosol in an amorphous form.