Iron-entrapped niosomes and their potential application for yogurt fortification. (December 2016)

• Record Type: Journal Article
• Authors: Gutiérrez, G.; Matos, M.; Barrero, P.; Pando, D.; Iglesias, O.; Pazos, C.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 74(2016)
• Page Start: 550
• Page End: 556
• Publication Date: 2016-12
• Subjects: Non-ionic surfactant -- Dodecanol -- Stability -- Rheology -- Texturometry; Peceol™ (PubChem CID: 5283468) -- Plurol® Oleique (PubChem CID: 9963243) -- Span® 80 (PubChem CID: 9920342) -- 1-Dodecanol (PubChem CID: 8193) -- Ferrous sulphate heptahydrate (PubChem CID: 62662) -- Citric acid (PubChem CID: 311) -- Ascorbic acid (PubChem CID: 54670067); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.08.025
• Languages: English
• ISSNs: 0023-6438

Abstract

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. Highlights: Stable food-grade niosomes with 72–84% of encapsulated iron were prepared. Iron release from niosomes occurred in a simulated gastric fluid. Iron oxidation inside niosomes took place in a simulated intestinal fluid. Some yogurt physical properties were slightly affected by Fe-entrapped niosomes.