Resveratrol entrapped niosomes as yoghurt additive

Pando D., Beltran M., Gerone I., Matos M., Pazos C.

FOOD CHEMISTRY, vol.170, pp.281-287, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 170
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2014.08.082
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.281-287
  • Istanbul Technical University Affiliated: Yes


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.