期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 74, 期 -, 页码 550-556出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.08.025
关键词
Non-ionic surfactant; Dodecanol; Stability; Rheology; Texturometry
资金
- Ministerio de Ciencia e Innovacion (MICINN, Spain) [MICINN-10-CTQ2010-20009-C02-01]
- Consejeria de Educacion y Ciencia del Principado de Asturias [FC-04-COF-50-MEC]
- Consejeria de Educacion y Ciencia del Principado de Asturias (PCTI Asturias) [EQP06-024]
- Severo Ochoa Program (Principado de Asturias, Spain)
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. (C) 2016 Elsevier Ltd. All rights reserved.
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