Resveratrol entrapped niosomes as yoghurt additive

Area of Science:

• Materials Science
• Food Science
• Pharmaceutical Nanotechnology

Background:

• Resveratrol (RSV) is a polyphenol with potential health benefits.
• Niosomes offer a promising delivery system for bioactive compounds.
• Developing stable and efficient niosomal formulations is crucial for applications.

Purpose of the Study:

• To nanodesign niosomes encapsulating resveratrol (RSV) using food-grade surfactants and dodecanol.
• To optimize niosome formulation parameters using factorial design and ANOVA.
• To evaluate the stability and suitability of RSV-loaded niosomes as food additives.

Main Methods:

• Niosomes were prepared via a modified thin film hydration method.
• Factorial design and ANOVA were employed to optimize agitation speed and surfactant/dodecanol ratio.
• Mean size, polydispersity index (PDI), and entrapment efficiency (EE) were key response factors.
• Niosomal RSV was incorporated into yoghurt to assess textural properties.

Main Results:

• Niosomes formulated with Span 60 or Maisine 35-1 and dodecanol successfully incorporated RSV.
• Optimized niosomes exhibited small mean size, narrow size distribution, high EE, and good stability.
• RSV-loaded niosomes did not alter the textural properties of regular yoghurt.

Conclusions:

• Food-grade niosomes effectively encapsulate resveratrol.
• The developed niosomal formulation is stable and suitable for incorporation into dairy products.
• This nanodesign offers a viable strategy for fortifying foods with resveratrol.