Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Silva, Janaina Costa da; Borrin, Thaís Ribeiro; Ruy, Pâmela; Brito, Thais Carvalho; Pinheiro, Ana Cristina; Vicente, António A.; Pinho, Samantha C.

doi:10.1590/1678-457x.6359

Cited by 8 publications

(9 citation statements)

References 27 publications

(28 reference statements)

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“…The low-temperature peak (at approximately 32 °C) can be associated with the structure formed by the medium chain triglycerides in the babacu oil, which was composed of 48% of lauric acid (in terms of fatty acids). The higher-temperature peak (at 50.75 °C) was related to the structures that were formed by the long-chain triglycerides (Silva et al, 2014).…”

Section: Physico-chemical Characterization and Stability Along The Stmentioning

confidence: 98%

“…Dilating coronary arteries, decreasing blood lipid, antioxidation and anti-inflammation are some of the physiological effects that are attributed to this molecule (Inal & Kahraman, 2000;Comalada et al, 2005;Kandaswami et al, 2005;Li et al, 2009;Ghosh et al, 2011;Landi-Librandi et al, 2012). However, because of its low hydrophilicity, quercetin has minimal absorption in the gastrointestinal tract, and its oral bioavailability is less than 17% in rats and less than 1% in humans (Li et al, 2009;Khaled et al, 2003;Gugler et al, 1975).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

Cazado

Pinho

2016

Food Sci. Technol

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Lipid micro and nanoparticles have been extensively investigated as carriers for hydrophobic bioactives in food systems because they can simultaneously increase the dispersibility of these lipophilic substances and help improve their bioavailability. In this study, lipid microparticles of babacu oil and denatured whey protein isolate were produced, and their ability to protect quercetin against degradation was evaluated over 30 days of storage. Additionally, the lipid microparticles were subjected to the typical stress conditions of food processing (presence of sucrose, salt, and thermal stresses), and their physico-chemical stability was monitored. The data show that the babacu microparticles efficiently avoided the oxidation of quercetin because 85% of the initial amount of the flavonoid was preserved after 30 days. The particles were notably stable up to a temperature of 70 °C for 10 minutes at relatively high concentrations of salt and sucrose. The type of stirring (mechanical or magnetic) also strongly affected the stability of the dispersions.

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Section: Physico-chemical Characterization and Stability Along The Stmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

Cazado

Pinho

2016

Food Sci. Technol

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“…Fat content is important for conferring creamy and smooth texture, for increasing the viscosity, and also for increasing the melting resistance of the ice cream (Mosquim, 1999;Pinheiro & Penna, 2004;Souza et al, 2010), but low fat products can be interesting once. According to Silva et al (2014) the influence of concern about health should also be considered for the success of the ice creams on the market.…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 99%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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“…Some advantages of using solid lipid particles are their higher loading capacity when compared to other lipid carriers and their extremely high biocompatibility (MEHNERT;MÄDER, 2001). In addition, if this type of carrier is designed in the micrometric range, it can present lower production costs compared to lipid nanoparticles, since there is no need for equipment such as high pressure homogenizers or microfluidizers (GOMES et al, 2013a;SILVA et al, 2014). The lipids used in the lipid particles are typically biodegradable and present low toxicity (HELGASON et al, 2009).…”

mentioning

confidence: 99%

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

Chaves

Pinho

2018

Braz. J. Food Technol.

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Microencapsulation is currently used by the food industry for different purposes, including the protection of ingredients against factors such as oxidation and volatilization, as well as to increase the bioavailability and bioaccessibility of nutrients. The current study aimed to encapsulate beta-carotene in solid lipid microparticles stabilized with whey protein isolate (WPI), and also investigate their integrity during storage and under stress conditions such as different ionic strengths, sucrose concentrations and thermal treatments. Solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process. Of the different formulations used for lipid microparticle production, characterization studies showed that the greatest stability was obtained with systems produced using 1.25% (w/v) whey protein isolate, 5% (w/v) palm stearin and 0.2% (w/v) xanthan gum. This formulation was applied for the production of beta-carotene-loaded solid lipid microparticles, with different concentrations of alpha-tocopherol, in order to verify its possible antioxidant activity. The results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8% when compared to the system without it. Furthermore, the solid lipid microparticles remained stable even when submitted to high ionic strength and to heating in the proposed temperature range (40 °C to 80 °C), highlighting their feasible application under typical food processing conditions. Keywords: Lipid particles; Beta-carotene; Stress conditions; Microencapsulation; Palm stearin; Whey protein isolate. ResumoA microencapsulação é atualmente utilizada pela indústria de alimentos com diferentes propósitos, incluindo a proteção de ingredientes contra fatores, como a oxidação e a volatilização, assim como o aumento da biodisponibilidade e da bioacessibilidade de nutrientes. Este estudo teve por objetivo a encapsulação de betacaroteno em micropartículas lipídicas sólidas estabilizadas com isolado proteico de soro, além de verificar sua integridade sob armazenamento refrigerado e após submissão a diferentes condições de estresse, tais como força iônica, presença de açúcar e tratamentos térmicos. As partículas lipídicas sólidas foram produzidas utilizando estearina de palma, uma gordura vegetal de grau alimentício, a partir de homogeneização de alto cisalhamento. Dentre as diferentes formulações utilizadas durante a produção das partículas lipídicas sólidas, os estudos de caracterização mostraram que uma maior estabilidade foi obtida pelo sistema produzido com 1,25% (m/v) de isolado proteico de soro, 5% (m/v) de estearina de palma e 0,2% (m/v) de goma xantana. Essa formulação foi então escolhida para a posterior produção de partículas lipídicas sólidas encapsulando betacaroteno, etapa na qual foram testadas diferentes concentrações de alfa-tocoferol, a fim de verificar seu potencial antioxidante. Os resultados mostrara...

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Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Cited by 8 publications

References 27 publications

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

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