Optimization of Green Tea Catechin Loaded Niosomes by Thin Film Hydration Technique using Food Grade Surfactants

Aims: Catechins, belonging to polyphenols, have received a great attention because of their health benefits. But, they are met with limited efficacy in food applications due to several reasons such as poor aqueous solubility, poor stability, and low bioavailability in GI conditions.

Study Design: Nanoencapsulation in the form of niosomes is expected to provide efficient delivery of these bioactive components.

Duration of Study: The study was conducted in Dairy Chemistry Division, ICAR-National Dairy Research Institute under National Agricultural Science Fund (NASF) project between June 2018 and March 2021.

Methodology: The processing parameters for preparation of catechin loaded niosomes were optimized. Different parameters such as type and concentration of non-ionic surfactant (NIS), stabilizer and ratio of Nonionic surfactants and stabilizers were optimized to prepare catechin loaded niosomes by Thin Film Hydration Technique using Food Grade Surfactants.

Results: Among all the optimized formulations, the ones prepared with Tween 60 and lauryl alcohol (1.5:1) and Tween 80 and lauryl alcohol (1:0.5) at 250 µM concentration by thin film hydration and high shear homogenization at a speed of 15000 rpm for 15 min, showed desired particle size of 58.48 and 60.69 nm and entrapment efficiency of 85.82 and 85.69%, respectively. They also exhibited uniform size distribution and stability as measured by polydispersity index and zeta potential. SEM micrographs also confirmed the formation of catechin loaded niosomes.

Conclusion: It is concluded that 250 µM concentration of NIS, T60 or T80 and lauryl alcohol as stabilizer at a ratio of 1.5:1 and 1:0.5, respectively by thin film hydration and high shear homogenization at 15,000 rpm for 15 min was the optimized formulation for preparation of catechin loaded niosomes.