Development and characterization of nano-niosomal carriers for Galium verum extract in fermented milk: encapsulation efficiency and functional stability

• Galium verum was extracted using microwave-assisted methanolic extraction. • Galium Verum extracted contains high level of phenolics. • The thin film hydration method was employed to prepare nano-niosomes. • RSM optimizes nano-niosomes for bioactive stability in dairy. • Nano-niosomes enhances L. plantarum viability and yogurt sensory traits. The study addresses the need for stable, eco-friendly delivery systems for plant extracts in dairy applications. The chemical structure and bioactivity of the microwave-assisted methanolic extract of Galium verum were investigated. The thin film hydration method was employed to prepare nano-niosomes containing Galium verum ’s methanolic extract. The nanodesign of niosomes containing Galium verum extraction was carried out using food-grade surfactants with cholesterol to stabilize the membrane. Total phenolic content was 336 ± 5.4 mg.g −1 and IC 50 for DPPH was 263.74 ± 2.3 μg.ml −1 . In a formulation with a hydrophilic-lipophilic balance (HLB) of approximately 8.5, incorporating 40 mg of extract will yield an encapsulation efficiency (EE) of 82.9%. The thin film hydration encapsulation method utilized in EE optimization demonstrated a low release rate, effectively mitigating environmental impact in dairy-based products. This formulation enhances enzyme stability during storage, contributing to improved product quality and sustainability.