Physical properties and stability of quercetin loaded niosomes: Stabilizing effects of phytosterol and polyethylene glycol in orange juice model

In this research, the quercetin loaded niosomes were prepared using span 60 and tween 80 surfactants by thin layer hydration–homogenization–sonication method. Phytosterol and polyethylene glycol 400 were used as stabilizers at four different concentrations. Physicochemical properties of the querceti...

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Bibliographic Details
Published in:Journal of food engineering 2021-05, Vol.296, p.110463, Article 110463
Main Authors: Elmi, Neda, Ghanbarzadeh, Babak, Ayaseh, Ali, Sahraee, Samar, Heshmati, Maryam Khakbaz, Hoseini, Mohammadyar, Pezeshki, Akram
Format: Article
Language:English
Subjects:
Beverage fortification
Encapsulation
Nano-niosome
PEG 400
Phytosterol
Quercetin
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Summary:In this research, the quercetin loaded niosomes were prepared using span 60 and tween 80 surfactants by thin layer hydration–homogenization–sonication method. Phytosterol and polyethylene glycol 400 were used as stabilizers at four different concentrations. Physicochemical properties of the quercetin loaded niosomes, such as particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE%), antioxidant property, physical and encapsulation stability (ES%) were analyzed. Vesicle sizes varied from 86 to 149 nm with encapsulation efficiency of 61.49–95.68%. The nano-niosome formulation containing 7.14% (w/w) phytosterol/surfactant and 1% (v/w) PEG400/surfactant were selected as the optimum formulation based on having the smallest size, less PDI and the highest EE%. The obtained optimum formulations were used to fortifying orange juice model. The formulation stabilized with phytosterol showed higher ES% over 30 days storage period and after pasteurization heating. •Quercetin was encapsulated into niosome using span 60 and tween 80.•Niosomes remained in small size (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2020.110463