Perilla oil is one of the best sources of plant-based omega-3 fatty acids while its low oxidative stability triggers deteriorative changes of flavour and thereby it’s reduced domestic usage. The present study was aimed at the formation of one-layered and double-layered nanoliposomes for encapsulating perilla seed oil using chitosan, poly-L-lysine, sodium alginate and genipin. Moreover, physical and oxidative stability of developed nanoliposomes and their in vitro release behaviour were investigated. Formation of coated nanoliposomes was confirmed by FT-IR and TEM analysis, where they showed a satisfactory range of size (200–502 nm) and encapsulation efficiency (82–91%). Indeed, chitosan as primary coating and genipin as a GRAS cross-linker could improve physical and oxidative stability of the developed nanoliposomes and all coated nanoliposomes could benefit stability under gastric and intestinal conditions.

中文翻译：

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生物聚合物包覆的纳米脂质体作为紫苏油的增强载体系统

紫苏油是植物性omega-3脂肪酸的最佳来源之一，而其低的氧化稳定性会引起风味的恶化，从而减少了家庭使用量。本研究旨在使用壳聚糖，聚L-赖氨酸，海藻酸钠和Genipin形成用于包裹紫苏种子油的一层和双层纳米脂质体。此外，研究了发达的纳米脂质体的物理和氧化稳定性及其体外释放行为。FT-IR和TEM分析证实了包被的纳米脂质体的形成，其中它们显示出令人满意的尺寸范围（200–502 nm）和包封效率（82–91％）。确实，