Farnaz Ahmadzadeh Nobari Azar - Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

In recent years, liposomes and niosomes as vesicular systems have gained much attention. Niosomes have advantages over liposomes such as increased stability, biodegradability, and lower cost. There are several production methods for producing niosomes, with the dehydration-rehydration vesicle method giving higher encapsulation efficiency. In relation to food applications of noisomes, they are suitable systems for dairy fortification. In this review, the structure of niosome, production techniques, and its application in food industry are briefly described.

vesicle, niosome, encapsulation, production method, food application