**9. Stability study of PBNDDS of phytoconstituents**

Stability study data suggest that PBNDDS of phytoconstituents prepared using egg phospholipid were stable at 25°C and 65% RH for three months compared to accelerated conditions (10°C/45% RH and 40°C/75% RH) [80]. However previous research study suggested that PBNDDS developed using DPPC was more stable at 10°C/45% RH compared to other storage conditions [95]. This phenomenon probably related to egg phospholipid composition which is different from DPPC. DPPC is only one type of phosphatidylcholine, while egg phospholipid (lecithin) contains multiple types of phosphatidylcholine and phospholipids. PBNDDS blank and phytoconstituents loaded PBNDDS were studied using gastric media (pH 1.2) to evaluate the physical stability of PBNDDS. It was observed that PBNDDS batches of phytoconstituents were stable in gastric medium after 4 hours (maximum transit time in the stomach) and also suggests that no physical changes (precipitation or degradation) were observed for PBNDDS prepared using egg phospholipid even after 24 hrs [81].
