Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy

Silva, Roberta Claro da; Soares, F. A.; Maruyama, Jéssica Mayumi; Dagostinho, Natália Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues; Gioielli, Luíz Antônio

doi:10.1016/j.chemphyslip.2016.04.004

Cited by 19 publications

(7 citation statements)

References 22 publications

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“…Spherulities grew separately from the melt as each of them originates from a different nucleus [ 45 ]. The microstructure of the fully crystallized tristearin (α-form) consisted of bright well-defined spherulitic structures with diameters of 15–40 µm, in good agreement with previous observations [ 46 ].…”

Section: Resultssupporting

confidence: 90%

Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies

2021

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Despite the growing interest in lipid-based formulations, their polymorphism is still a challenge in the pharmaceutical industry. Understanding and controlling the polymorphic behavior of lipids is a key element for achieving the quality and preventing stability issues. This study aims to evaluate the impact of different oral-approved liquid lipids (LL) on the polymorphism, phase transitions and structure of solid lipid-based formulations and explore their influence on drug release. The LL investigated were isopropyl myristate, ethyl oleate, oleic acid, medium chain trigycerides, vitamin E acetate, glyceryl monooleate, lecithin and sorbitane monooleate. Spray-congealing was selected as an example of a melting-based solvent-free manufacturing method to produce microparticles (MPs) of tristearin (Dynasan®118). During the production process, tristearin MPs crystallized in the metastable α-form. Stability studied evidenced a slow phase transition to the stable β-polymorph overtime, with the presence of the α-form still detected after 60 days of storage at 25 °C. The addition of 10% w/w of LL promoted the transition of tristearin from the α-form to the stable β-form with a kinetic varying from few minutes to days, depending on the specific LL. The combination of various techniques (DSC, X-ray diffraction analysis, Hot-stage polarized light microscopy, SEM) showed that the addition of LL significantly modified the crystal structure of tristearin-based formulations at different length scales. Both the polymorphic form and the LL addition had a strong influence on the release behavior of a model hydrophilic drug (caffeine). Overall, the addition of LL can be considered an interesting approach to control triglyceride crystallization in the β-form. From the industrial viewpoint, this approach might be advantageous as any polymorphic change will be complete before storage, hence enabling the production of stable lipid formulations.

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Section: Resultssupporting

confidence: 90%

Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies

2021

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“…The melting curve of the nonsonicated 100% IESBO exhibited 2 endothermic events, 1 main peak at 51.6 ± 0.7 °C with a shoulder at approximately 48.7 ± 0.7 °C indicating some level of fractionation. A small peak was also observed at 61.4 ± 0.7 °C which corresponds to the melting of tristearin (3%) present in the sample (Table ) (Kadamne, Ifeduba, Akoh, & Martini, ; Silva et al., , ). The 100% IESBO samples sonicated using 24 and 108 μm of amplitude for 10 s showed sharper melting profiles with only 1 main peak in which the shoulder was merged into the main peak.…”

Section: Resultsmentioning

confidence: 97%

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling

Lee

Silva

Gibon

et al. 2018

Journal of Food Science

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High-intensity ultrasound (HIU) has been used as a novel method for changing the crystallization behavior of fats. HIU can be used to improve the physical properties of trans-free fats that are low in saturated fatty acids. Although recent studies have proven the effectiveness of this method to induce crystallization, the process must still be optimized to the industrial setting. All process parameters should be considered during the application of HIU, as they directly affect the final product. The aim of this paper was to investigate the effects of HIU and process conditions such as tip amplitude, degree of supercooling, and saturation level on the crystallization behavior of commercial interesterified soybean oil.

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“…The presence of voids results from the contraction of the solid phase during crystallization to a more stable polymorphic form. 54 Interesterification reaction produces important changes in the crystal sizes, as compared with the original mixtures, but not in the overall morphology. Both interesterificated samples, 50/50 CI and 80/20 CI, present smaller spherulite crystals (about 25 and 65 μm respectively), generating a greater space between them, voids, which could influence the hardness and plasticity of the material.…”

Section: Resultsmentioning

confidence: 99%

Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes

Romero

Minari

Collins

2021

Ind. Eng. Chem. Res.

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Blends of fully and partial hydrogenated soybean oil, with 50/50 and 80/20 wt %, were chemically interesterified. The composition−texture relationships were investigated and established for the set of investigated materials. The raw materials, the original and interesterified blends, were analyzed in terms of their fatty acid and triacylglycerol compositions by gas chromatography. All materials were characterized by differential scanning calorimetry (DSC), polymorphic forms were characterized by X-ray diffraction (XRD), crystalline structures were characterized by polarized light microscopy (PLM), and textures were characterized by penetration testing. Interesterification caused a rearrangement of triacylglycerol species, reducing the concentration of trisaturated, triunsaturated, and diunsaturated triacylglycerols, increasing the amount of monounsaturated triacylglycerol, and resulting in a lowering of melting points as compared with the original blends. This modification in the chemical composition clearly changed the crystallization behavior, producing reductions in crystal size, alterations in crystalline polymorphism, and increases in plasticity in the blends. Interesterified materials displayed melting and textural characteristics suited for potential mineral wax substitutes.

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Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy

Cited by 19 publications

References 22 publications

Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies

Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling

Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes

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