Antioxidant and Antimicrobial Activities of Phycocyanin-Loaded Nanoliposomes from Spirulina platensis
BioNanoScience, cilt.16, sa.7, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 16 Sayı: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s12668-026-02719-x
- Dergi Adı: BioNanoScience
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Compendex, EMBASE, INSPEC, Natural Science Collection (ProQuest), Biological Science Database (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Anti-Bacterial Agent, Antioxidants, Food-borne Diseases, Liposome, Phycocyanin
- İstanbul Üniversitesi Adresli: Evet
Özet
Phycocyanin (PC), a natural pigment from Spirulina platensis, offers strong antioxidant and antimicrobial properties but suffers from poor stability under environmental stresses, limiting its use in the food industry. This study addresses these limitations by encapsulating PC in nanoliposomes, aiming to enhance its stability and bioactivity. Both free PC and phycocyanin-loaded nanoliposomes (PC-NLs) were evaluated for their antioxidant (DPPH test) and antibacterial properties (Disc diffusion and Microdilution methods). DLS results showed that the particle size, polydispersity index (PDI), zeta potential, and the mean electrophoretic mobility were approximately 127.3 nm, 0.284, -45.7 mV, and 0.00015 A, respectively. The encapsulation efficiency (EE%) was 80%. SEM micrograph demonstrated that nanoliposomes were three-dimensional spheroids with a size between 60 and 150 nm. The PC-loaded liposomes exhibited a remarkable increase in size, PDI, electrophoretic mobility and a considerable decrease in Zeta-potential and antioxidant capacity over time. The largest inhibitory zone was in a concentration of 800 µg/ml of PC-loaded nanoliposomes against tested bacteria. The MIC values of PC-loaded nanoliposomes (50–100 µg/mL) were 4 to 8 times lower than those of free PC (200–400 µg/mL) against the tested bacterial strains. These findings highlight nanoliposomal encapsulation as a promising strategy to overcome stability challenges and maximize the functional potential of PC in food preservation. This approach could contribute to safer, more natural food products by reducing reliance on synthetic additives, offering innovation for the food and nutraceutical industries.