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. 2022 Sep;59(9):3669-3682.
doi: 10.1007/s13197-022-05384-6. Epub 2022 Mar 15.

Green tea catechin loaded niosomes: formulation and their characterization for food fortification

Swarnalatha Gadapa  1 , Surendra Nath Battula  2 , Sonia Mor  2 , Heartwin Amaladhas Pushpadass  2 , Laxmana Naik Naik  2 , Magdaline Eljeeva Emerald  2
Affiliations

Green tea catechin loaded niosomes: formulation and their characterization for food fortification

Swarnalatha Gadapa et al. J Food Sci Technol. 2022 Sep.

Abstract

The main aim of this study was to deliver green tea catechins with enhanced bioavailability using niosomal system. Catechins-loaded niosomes were prepared using food grade surfactant, Tween 60 and membrane stabilizers namely, lauryl alcohol, cetyl alcohol and cholesterol by thin film hydration technique. Catechins-loaded niosomes exhibited a hydrodynamic diameter of 58.48 nm with a narrow size distribution (PDI = 0.13) and zeta potential of - 31.75 mV, suggestive for homogeneity and good stability. Niosomes entrapped about 85.82% of catechin and showed sustained release under simulated GI conditions. Morphology of niosomal vesicles were carried out using scanning electron microscopy-energy X-ray dispersion spectroscopy, transmission electron microscopy and atomic force microscopy. Fourier-transform infrared spectroscopy and High-performance liquid chromatography analysis confirmed successful encapsulation of catechins. Antioxidant activity of catechins was retained in the niosomal form. Fortification of milk with catechins loaded niosomes showed no significant changes on sensory, physicochemical properties and exhibited higher antioxidant property.

Keywords: Antioxidant property; Entrapment efficiency; Fortification; Green tea catechins; Milk; Thin film hydration.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Images of Scanning electron microscopy (a, b), Scanning electron microscopy- Energy X-ray dispersion spectroscopy (c, d), Transmission electron microscopy (e, f) and two dimensional (g, i) and three dimensional (h, j) of Atomic force microscopy of blank and catechin loaded niosomes
Fig. 1
Fig. 1
Images of Scanning electron microscopy (a, b), Scanning electron microscopy- Energy X-ray dispersion spectroscopy (c, d), Transmission electron microscopy (e, f) and two dimensional (g, i) and three dimensional (h, j) of Atomic force microscopy of blank and catechin loaded niosomes
Fig. 2
Fig. 2
Fourier transform-infrared spectroscopy of catechin loaded niosomes (a) HPLC chromatogram of catechin derivatives before (b) and after (c) encapsulation into niosomes prepared with Tween 60 and lauryl alcohol
Fig. 3
Fig. 3
In-vitro release of free catechin, catechin loaded niosomes (a) and fortified milk (b)
Fig. 4
Fig. 4
Antioxidant activity of free catechin and catechin niosomes (a) control and fortified milk (b)
See this image and copyright information in PMC

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