Palm stearin and olein binary mixture incorporated into nanostructured lipids carrier: Improvement food functionality for micronutrient delivery

Abstract

Recent years, nanotechnology is still developing in a food science field particularly as a delivery system of micro/macronutrients to enhance food quality. In addition, it can be implemented to be developed as a functional food (Huang,

Bioaccessibility and antioxidant activity of β-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein

“…Delivery system based on PO and PS is an effort to utilize local raw materials to increase bioaccessibility of the bioactive substance such as βC in the digestive system. In previous studies, this delivery system has been tested for its physical stability and chemical properties (Rohmah et al, 2020a;Rohmah et al, 2020b). However, how much of the active component of βC is available in a delivery system needs to be known in a simulated in vitro digestive model.…”

“…However, the reports on the application of lipids derived from palm oil fractionation of palm stearin (PS) as solid lipid and palm olein (PO) as liquid lipid is still very limited. In the light of the previous studies ( Rohmah, 2020a , 2020b ), PS and PO with Tween 80 surfactant can be used to deliver micronutrients via the NLC system. While the fatty acids compositions of PS and PO were similar, their respective proportion influenced their physicochemical properties and crystallinity.…”

“…The NLC has high encapsulation and controlled release abilities. It is thermodynamically stable, while bioactive components bioavailability is observed ( Tamjidi et al., 2013 ; Rohmah et al., 2020a ; Rohmah et al., 2020b ; Elmowafy and Al-Sanea, 2021 ).…”

“…The Differential Scanning Calorimetry-Thermal Gravimetry analysis demonstrates that βC-NLC has a high thermal stability. According to the Franz diffusion model, the optimized βC-NLC exhibits favorable diffusion properties ( Rohmah, 2020b ). However, the biological activity of this delivery system is yet to be reported.…”

Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours

“…Despite the emerging success of mass spectrometry (as an important tool in lipidomics) [ 5 , 6 , 7 , 8 , 9 , 10 ], traditional chromatographic techniques remain widely used for food lipid analysis [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Normal-phase high-performance liquid chromatography (HPLC) coupled to evaporative light scattering detection (ELSD) is particularly useful for separating lipids into individual classes according to the number and type of polar functional groups and has successfully been used to study the lipid composition of samples of various origin [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ].…”