Cardamom essential oil (CEO) loaded nanoliposomes were developed by thin layer hydration method coupled with homogenization and sonication. Dynamic light scattering (DLS) showed that the size (< 150 am) and zeta potential (— 10.9 to -17.4 mV) of nanoliposomes were constant for 30 days. Scanning electron microscopy confirmed the size of nanoparticles obtained by DLS. Differential scanning calorimetry results showed the possible formation of hydrophobic interaction between CEO and non-polar head of phosphatidylcholine. Fourier transform-infrared spectroscopy analysis revealed the formation of hydrogen bounding between water molecules and CEO constituents and phosphatidylcholine which was more pronounced in CEO loaded nanoliposome. Encapsulation was able to protect antimicrobial and antioxidant activities of CEO after one month which shows its potential as a food preservative. Also, results showed the potential application of nanoliposornes as carriers for CEO delivery in aqueous-based foods to improve CEO stability and overcome to its limited application.
