Journal of Advances in Biology & Biotechnology

Catechins, belonging to the class of flavanoids, are present in greater amounts in green tea. They have attracted the interest of consumers owing to their health promoting properties, especially the antioxidant property. However, their food application is limited due to their low bioavailability, poor water solubility and stability under GI conditions. The catechins loaded niosomes were prepared using Tween 60 (CNT60) /Tween 80 (CNT80) and lauric acid by thin film hydration technique. The physicochemical such as photostability, solubility and storage stabilityat 30±2^oC and 5±2^oC were studied for three months. Samples were withdrawn at specified time intervals and analyzed for Particle size, Polydispersity Index, Zeta potential, Entrapment efficiency and pH. Solubility of free catechins was found very low @ 22.58 µg/mL, whereas solubility of catechin loaded niosomes prepared with T60 and T80 increased to 46.82 and 46.02 µg/mL. The solubility of catechins apparently improved two fold by loading them into niosomes. Free catechins were highly photosensitive; nearly 69% was degraded after 360 min when exposed to artificial Ultraviolet light, On the contrary, catechins in the niosomal form were degraded by 27.31 and 29.77% after exposure to the same time for CNT60 and CNT80. The catechins loaded niosomes when stored at 30 and 5^oC increased the particle size beyond 100 nm and decreased Entrapment efficiency to 50-65% after 90 days. The particle size, Polydispersity index and viscosity increased, whereas Zeta potential, Entrapment efficiency and pH decreased with increase in storage period up to 90 days at 30 and 5^oC for CNT60 and CNT80.