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

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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.

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Availability of data and material

The datasets generated and/or analysed during the current study are available from the first author.

Code availability

No code availability, the datasets used during the current study are available from the first and corresponding author on reasonable request.

Abbreviations

AOAC:

Association of Official Analytical Collaboration

C:

Catechin

DCP:

Dihexadecyl phosphate

DLS:

Dynamic light scattering

EC:

Epicatechin

ECG:

Epicatechin-3-gallate

EDS:

Energy dispersion X-ray spectroscopy

EE:

Entrapment efficiency

EGCG:

Epigallocatechin gallate

FDA:

Food and Drug Administration

GI:

Gastrointestinal

NIS:

Non-ionic surfactant

PDI:

Polydispersity index

ROS:

Reactive oxygen species

RSA:

Radical scavenging activity

TFA:

Trifluoracetic acid

ZP:

Zeta potential

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Acknowledgements

Authors are thankful to National Agricultural Science Fund (NASF), ICAR for providing financial support and providing instrumentation facilities vide Grant No.VI-D&P/54/2016-17/TDT (G). The authors also thank Director, ICAR-NDRI for providing necessary laboratory facilities for this study.

Funding

Authors are thankful to National Agricultural Science Fund (NASF), ICAR for providing financial support and providing instrumentation facilities vide Grant No. VI-D&P/54/2016–17/TDT (G).

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Authors and Affiliations

  1. College of Dairy Technology, P. V. Narsimha Rao Telangana Veterinary University, Kamareddy, Telangana, 503111, India

    Swarnalatha Gadapa

  2. Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka, 560030, India

    Surendra Nath Battula, Sonia Mor, Heartwin Amaladhas Pushpadass, Laxmana Naik Naik & Magdaline Eljeeva Emerald

Authors
  1. Swarnalatha Gadapa
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  2. Surendra Nath Battula
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  3. Sonia Mor
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  4. Heartwin Amaladhas Pushpadass
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  5. Laxmana Naik Naik
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  6. Magdaline Eljeeva Emerald
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Contributions

SG conceptualized, collected methodology, carried out the experiment and wrote the manuscript; SNB conceptualized, supervised the work, reviewed and edited the manuscript; SM conceptualized, collected methodology and data curation; HAP conceptualized, validated the data and edited the manuscript; LNN and MEE provided resources and verified and validated data.

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Correspondence to Surendra Nath Battula.

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Gadapa, S., Battula, S.N., Mor, S. et al. Green tea catechin loaded niosomes: formulation and their characterization for food fortification. J Food Sci Technol 59, 3669–3682 (2022). https://doi.org/10.1007/s13197-022-05384-6

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  • DOI: https://doi.org/10.1007/s13197-022-05384-6

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