Potential application of nanovesicles (niosomes and liposomes) for fortification of functional beverages with Isoleucine-Proline-Proline: a comparative study with central composite design approach

In this study, the efficiency and practical utilization feasibility of niosomal and liposomal nanovesicles loading Isoleucine-Proline-Proline (IPP)as suitable ingredients of functional beverages were evaluated. Vesicles were tailored by different preparation methods using phospholipid and non-ionic surfactants. The optimization process was performed by central composite design approach. The results of Fourier transform infrared spectroscopy demonstrated the compatibility of IPP with the vesicles. The phospholipidic nanovesicles, produced by modified ethanol injection-microchannel technique, were smaller with lower polydispersity index than non-ionic surfactant vesicles developed by the method of thin film hydration and probe sonication. However, niosomal model functional beverage exhibited more proper palatability, biological activity and physicochemical properties during long-term storage than liposomal one. Moreover, niosomes exhibited more sustained release behaviour in simulated blood fluid than liposomes. These findings are of great importance for design and development of the functional foods containing IPP.