Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: A factorial design study
| Autor: | Rasha Shtay, Karin Schwarz, Chin Ping Tan |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Chromatography
Chemistry 04 agricultural and veterinary sciences 02 engineering and technology Factorial experiment 021001 nanoscience & nanotechnology 040401 food science SURFACTANT BLEND 0404 agricultural biotechnology Solid lipid nanoparticle Particle size 0210 nano-technology Lipid core Food Science |
| Zdroj: | Journal of Food Engineering. 231:30-41 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2018.03.006 |
| Popis: | The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core and the surfactant blend used to emulsify and stabilize the system was a mixture of sodium stearoyl-2-lactylate (SSL) and mono- and diglycerides of fatty acids (MDG). The particle characteristics and stability of obtained SLN-suspensions were investigated. Moreover, the effect of various cooling conditions on the properties of SLNs and the storage stability during a period of three months were examined. Results proved that cocoa butter is suitable to prepare SLNs with a food-grade quality where the optimized preparation variables resulted in a particle size of 112.7 nm. |
| Databáze: | OpenAIRE |
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