Preparation of glyceryl monostearate-based particles by PGSS®—Application to caffeine

Sousa, A.R. Sampaio de; Simplı́cio, Ana Luı́sa; Sousa, Hermínio C. de; Duarte, Catarina M.M.

doi:10.1016/j.supflu.2007.03.015

Cited by 57 publications

(14 citation statements)

References 28 publications

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“…Their SEM images showed that the particles had sponge-like morphology and their size was greater than 10 μm. PGSS was also used to form caffeine-carrier glyceryl monostearate particles (Sampaio de Sousa, Simplício, de Sousa, & Duarte, 2007). They generated nonspherical porous needle aggregates greater than 50 μm.…”

Section: Comparison With Other Methodsmentioning

confidence: 99%

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Yang

Ciftci

2017

Food Chemistry

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Fish oil was encapsulated in hollow solid lipid micro- and nanoparticles formed from fully hydrogenated soybean oil (FHSO) using a novel green method based on atomization of supercritical carbon dioxide (SC-CO)-expanded lipid. The highest fish oil loading efficiency (97.5%, w/w) was achieved at 50%, w/w, initial fish oil concentration. All particles were spherical and in the dry free-flowing form; however, less smooth surface with wrinkles was observed when the initial fish oil concentration was increased up to 50%. With increasing initial fish oil concentration, melting point of the fish oil-loaded particles shifted to lower onset melting temperatures, and major polymorphic form transformed from α to β and/or β'. Oxidative stability of the loaded fish oil was significantly increased compared to the free fish oil (p<0.05). This innovative method forms free-flowing powder products that are easy-to-use solid fish oil formulation, which makes the handling and storage feasible and convenient.

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Section: Comparison With Other Methodsmentioning

confidence: 99%

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Yang

Ciftci

2017

Food Chemistry

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“…Particles are then formed by decompression of the supercritical fluid through a nozzle. Different types of lipids alone or in combination with polymers (PEG, polymethacrylates) have been used for the preparation of LMs loaded with different drugs (e.g., bovine serum albumin, caffeine, ketoprofen) by the supercritical fluid technology [56][57][58][59][60].…”

Section: Supercritical Fluid-based Methodsmentioning

confidence: 99%

Solid lipid microparticles as an approach to drug delivery

Scalia

Young

Traini

2014

Expert Opinion on Drug Delivery

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“…Carbon dioxide (CO 2 ) is the most common supercritical fluid because it has mild critical temperature and pressure (31°C, 74 bar), and it is nontoxic, nonflammable, environmentally friendly, inexpensive, and safe. Previously, micron size solid lipid particles were generated using particle from gas‐saturated solutions (PGSS) or gas‐assisted melting atomization (GAMA) methods (Bertucco et al, ; García‐González et al, ; Lubary et al, ; Mandžuka and Knez, ; Sampaio de Sousa et al, ). Lubary et al () used a similar process called supercritical melt micronization to form and collect the particles from nonchemically modified low‐melting lipids, namely, anhydrous milk fat and a diacylglycerol‐based modified milk fat.…”

Section: Introductionmentioning

confidence: 99%

Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture

Gudeman

Yang

Ciftci

2018

J Americ Oil Chem Soc

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The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO 2 )expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3 C above 120 bar in the presence of pressurized CO 2 . The density of the particles decreased fivefolds compared to that of the original oils. The average particle size D [4,3] decreased from 67.0 to 27.1 μm when the concentration of fractionated palm oil was increased from 50% to 100%. The hollow structure was more pronounced for the particles obtained from higher melting oils/oil blends, as well as with more spherical uniformity. Ten percent (d 10% ) and 50% (d 50% ) of the palm oil particles were smaller than 4.5 and 23.0 μm, respectively, whereas they were 14.5 and 58.3 μm when mixed with butter at 50% butter concentration, respectively. Polymorphic form of α was more pronounced in the solid lipid particles, indicating that they had a less-ordered crystalline structure than the original oil. This new method forms low-density and free-flowing lipid powders that make the handling and storage of solid lipids feasible and convenient, and may provide reduced fat usage and calorie intake, and more rapid oil melting in mouth.Keywords Fractionated palm oil Á Butter Á Hollow solid lipid particle Á Supercritical carbon dioxide Á Melting J Am Oil Chem Soc (2019) 96: 147-158.

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Preparation of glyceryl monostearate-based particles by PGSS®—Application to caffeine

Cited by 57 publications

References 28 publications

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Solid lipid microparticles as an approach to drug delivery

Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture

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