Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes

lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.