Formulation of Lemon derived nanovesicles syrup.

Abstract- Lemon (Citrus limon) is a widely cultivated citrus fruit known for its nutritional and medicinal properties. The aim of this study was to formulate and evaluate lemon derived nanovesicles syrup as a potential functional food product. Nanovesicles were prepared using a combination of ultrasonication and solvent evaporation techniques. The formulated nanovesicles were characterized for their size, zeta potential and entrapment efficiency. The results showed that the optimized formulation had a particle size of 150.23 ± 2.5 nm, a zeta potential of 25.6 ± 1.2 mV and an entrapment efficiency of 85.2 ± 2.1%. The nanovesicles exhibited good stability and antioxidant activity, with an IC50 value of 20.5 μg/mL. The syrup formulation showed a pH of 3.5, viscosity of 1500 cP and a shelf life of 6 months. The research study suggests that lemon derived nanovesicles syrup could be a potential functional food product with antioxidant and nutritional benefits.Our aim of this study was to evaluate the antimicrobial activity of lemon derived nanovesicles against Streptococcus thermophilus, a beneficial bacterium used in dairy products. The antimicrobial activity was assessed using agar diffusion and broth dilution methods, with Zone of Inhibition (ZOI) and Minimum Inhibitory Concentration (MIC) determined.But our results showed lemon derived nanovesicles exhibited moderate antimicrobial activity against S. thermophilus (ZOI: 18 mm, MIC: 50 μg/mL). The nanovesicles disrupted bacterial cell membranes and induced oxidative stress, suggesting potential for food preservation applications.