Evaluation of the antimicrobial and antioxidant properties of Salvia essential oil nano liposome (Salvia multicaulis)

The essential oil of salvia multicaulis was considered as nutrient and biological additive due to antioxidant and antimicrobial activities. Low water solubility, high vapor pressure and chemical and physical instability of the free essential oils make these kinds of additive are not appropriate to use as natural preservatives. Using of carriers like nano liposomes is considered as a best way to encapsulation of essential oils and reduction of these problems. So in this research the essential oil of the salvia was encapsulated and after that antioxidant and antimicrobial properties of them was compared with free essential oil. Lecithin and cholesterol with different concentration (90-0, 80-10, 70-20) was used for production of nano liposome which has oil of salvia in it also for producing of this film, hydration and sonication were used. Dynamic light scattering (DLS) and spectrophotometry methods were applied to determine the particles size and the physical stability of nano liposomes. 2,2-diphenyl-1-picrylhydrazyl and microdilution methods were used for antioxidant and antimicrobial activity respectively. Results showed that Particle size and particle size distribution were in the range of 82-88 and 0.39-0.42, respectively. The efficiency of the encapsulation in all treatments were more than 70% and nano liposomes were stable for 1 month. The essential oil encapsulation had more antioxidant and antimicrobial properties than free essential oil.