Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D 3 ‐loaded nanoniosomes produced by different surfactant

Abstract

In this study, vitamin D3 in the niosomes based on various surfactants and cholesterol with different ratios was encapsulated using thin layer hydration-sonication method. It was found that the niosomes with Tween-20 and Tween-80 with ratio (80:20, w/w) had the lowest mean particle size and polydispersity index and the highest zeta potential magnitude. After preparing nanosystems containing vitamin D3, they were added to milk dessert, their apparent viscosity and syneresis were investigated. The impacts of different percentages of nano-niosomes used in the formulation of desserts indicated that at constant sugar to grape juice ratios, the apparent viscosity of all samples decreased. Moreover, it was determined that at a constant level of nano-niosomes, increasing grape juice to sugar ratio increased the viscosity of the samples while as the ratio increased the apparent viscosity of samples significantly decreased. Also, changes in the amount of syneresis were significantly dependent on the percentage of nano-niosomes. Practical applications The role of vitamin D3 deficiency in many diseases has been proven. On the contrary, due to the advantages that niosomes have over liposomes to successfully and efficiently delivering nutraceutical and bioactive compounds to the body, in this study, vitamin D3 was loaded in the structure of niosomes. Then, the best structure in terms of the highest yield and percentage of vitamin D3 was formulated to beneficial dairy dessert that prepared with grape juice in order to reduce the adverse effects of vitamin D deficiency in human societies.