In this research, the quercetin loaded niosomes were prepared using span 60 and tween 80 surfactants by thin layer hydration–homogenization–sonication method. Phytosterol and polyethylene glycol 400 were used as stabilizers at four different concentrations. Physicochemical properties of the quercetin loaded niosomes, such as particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE%), antioxidant property, physical and encapsulation stability (ES%) were analyzed. Vesicle sizes varied from 86 to 149 nm with encapsulation efficiency of 61.49–95.68%. The nano-niosome formulation containing 7.14% (w/w) phytosterol/surfactant and 1% (v/w) PEG400/surfactant were selected as the optimum formulation based on having the smallest size, less PDI and the highest EE%. The obtained optimum formulations were used to fortifying orange juice model. The formulation stabilized with phytosterol showed higher ES% over 30 days storage period and after pasteurization heating.
