Encapsulation of vitamin D۳ in niosome in order to enrich Citrus aurantium drink

One of the most common health problems in the world is vitamin D deficiency. Low level of this vitamin is very common in humans and is considered a possible risk factor for various diseases. Vitamin D is a prohormone micronutrient. It is steroid and lipophilic.By using the encapsulation system, the poverty of this vitamin can be compensated to some extent. Encapsulation is used as a means to trap valuable elements using a protective matrix, which is used in many fields. It is used in pharmaceuticals, food industry, food and chemistry. Encapsulation technology includes various chemical and mechanical processes. Niosomes are one of the most prominent vesicles in the drug delivery system, which have attracted a lot of attention for drug delivery. Niosomes are vesicles produced from cholesterol hydration, stabilizing components and non-ionic surfactants. Tween and Span are a class of non-ionic surfactants that are used in food and pharmaceutical industries due to their remarkable features such as non-biodegradability, biocompatibility, low toxicity and easy access.The purpose of this research is to produce a beneficial drink using niosome enriched with vitamin D in Citrus aurantium drink. Various properties such as particle size distribution, zeta potential, viscosity, stability, release rate in the digestive tract over time and sensory evaluation were studied. The particle size for produced niosomes containing ۱۰۰۰ IU produced by ultrasound, sample containing ۲۰۰۰ IU produced by ultrasound, sample containing ۱۰۰۰ IU produced by high pressure homogenizer, sample containing ۲۰۰۰ IU produced by high pressure homogenizer, respectively were equal to ۷۲.۴۵, ۱۸۸.۲, ۱۶۳.۸, and ۱۱۶.۸۵ nm, and the zeta potential of Niosomes produced for the samples were -۴۲.۲, -۳۷.۶, -۳۳.۳ and It was -۳۹/۵.The best release rate was for the sample stored at ۴œC and ۲۵œC in the dark, and the best sample evaluated by the evaluators was the sample stored at ۴œC. Vitamin D increases its stability and creates a suitable system for the enrichment of herbal extracts.

Keywords:

Encapsulation , Enrichment , Surfactant , Citrus aurantium drink , Niosome , Vitamin D.