Effect of Production Conditions on Efficiency and Properties of Niosomes Incorporating Natural Canthaxanthin

Document Type : Research Paper


1 Ph.D. student, Department of Food Science and Technology, College of Agriculture, Tehran University

2 Professor, Department of Food Science and Technology, College of Agriculture, Tehran University, Karaj

3 Professor, Department of Food Science and Technology, College of Agriculture, Tehran University, Karaj, 02632248804, postal code


In this study canthaxanthin was produced by Dietzia natronolimnaea HS1 and used for incorporation in niosomes after extraction. Effect of rotational speed of rotary vacuum evaporator flask (100 and 150 rpm), canthaxanthin concentration (0, 1 and 2 microgram/ milliliter), concentration of poly ethylene glycol 400 (0, 0.1 and 0.2 %), surfactant type (Tween 60 and 80, Span 60 and 80) and surfactant to cholesterol micromolar ratio (100:100, 120:80, 140:60) on efficiency and noisome properties were evaluated. The results showed that rotational speed of 150 rpm, canthxanthin concentration of 2 g/ml, polyethylene glycol 400 concentration of 0.2% and surfactant to cholesterol ratio of 100:100 produced niosomes with higher efficiency and smaller size. Utilization of span 60 with similar efficiency to span 80, smaller and more uniform vesicle size using ethanol as solvent was preferred.


Main Subjects

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