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Iron-entrapped niosomes and their potential application for yogurt fortification

Author:
Gutiérrez, G., Matos, M., Barrero, P., Pando, D., Iglesias, O., Pazos, C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.74 pp. 550-556
ISSN:
0023-6438
Subject:
encapsulation, ethanol, gastric juice, glycerol, niosomes, oxidation, surfactants, yogurt
Abstract:
Several formulations were tested for iron-entrapped niosomes with high stability and encapsulation efficiency. A modified ethanol injection method was selected for niosomes preparation.Niosomes formulated with Glycerol monooleate, Polyglyceryl-3 dioleate or Sorbitan monooleate as food-grade surfactants and dodecanol as membrane stabilizer showed iron encapsulation efficiencies in the 72–84% range.Niosomes stability against simulated gastric fluid and simulated intestinal fluid was evaluated by measuring the entrapment efficiency and oxidation of iron.The best formulations were selected for preparation of iron-fortified yogurts. Sensory, rheological and stability properties of the control yogurt were only slightly affected by iron-entrapped niosomes. These results demonstrated that yogurt could be a suitable vehicle for the iron-entrapped niosomes formulated in this work.
Agid:
5495490