title: Resveratrol entrapped niosomes as yoghurt additive.
abstract: Nanodesign of niosomes containing resveratrol (RSV) was carried out using food-grade surfactants with dodecanol to stabilise the membrane. Niosomes were prepared using a modified thin film hydration method. A factorial design analysis was carried out to reduce the number of experiments. The response factors were: mean size, polydispersity index (PDI) and entrapment efficiency (EE). Agitation speed and surfactant to dodecanol weight ratio were selected as key parameters for niosomes preparation. Parameter contribution was determined using a statistical analysis of variance (ANOVA). Niosomes formulated with Span 60 or Maisine 35-1 as surfactants, and dodecanol as stabiliser, were able to incorporate RSV. These niosomes exhibited a small mean size, narrow size distribution, high RSV entrapment efficiency and good stability. RSV addition did not involve changes in the textural properties of regular yoghurt demonstrating that RSV entrapped niosomes are suitable additives in these dairy products.
authors.affiliation: Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Pando
authors.affiliation: Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Beltrán
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazaga Campus, 34469 Maslak, Istanbul, Turkey.
authors.forename: I
authors.initials: I
authors.lastname: Gerone
authors.affiliation: Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Matos
authors.affiliation: Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain. Electronic address: cpazos@uniovi.es.
authors.forename: C
authors.initials: C
authors.lastname: Pazos
mesh_terms: D002626:Chemistry, Pharmaceutical / Q000379:methods*; D055951:Functional Food; D008081:Liposomes / Q000737:chemistry*; D000077185:Resveratrol; D013267:Stilbenes / Q000737:chemistry*; D015014:Yogurt / Q000032:analysis*
chemical_list: D008081:Liposomes; D013267:Stilbenes; D000077185:Resveratrol
keywords: ANOVA; Factorial design; Functional food; Niosome; Resveratrol; Yoghurt