Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3

Paucar, O.C.; Tulini, Fabrício Luiz; Thomazini, Marcelo; Balieiro, J. C. C.; Pallone, Elíria Maria de Jesus Agnolon; Favaro-Trindade, Carmen Sílvia

doi:10.1016/j.fbp.2016.08.006

Cited by 37 publications

(26 citation statements)

References 37 publications

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“…Vegetable fat is also edible and commercially available. It is widely used to prepare ice cream, bread, and other food products [ 37 ]. Palm stearin lipid has been used for SLM production due to its special triglyceride composition that promotes a disorganized, less crystalline structure to prevent rejection of the encapsulated bioactives during the solidification process [ 38 , 39 , 40 ].…”

Section: Ingredients Used For the Preparation Of Slmmentioning

confidence: 99%

“…Another emulsifier used for the SLM preparation is plant or animal lecithin . Soy lecithin has been incorporated into the SLM containing vitamin B12 (Cyanocobalamin) [ 50 ] and vitamin D3 [ 37 ]. Tween 80 and Span 60 were used as surfactants for the encapsulation of curcumin [ 47 ] as well as for the formation of Chia oil-loaded microparticles [ 51 ].…”

Section: Ingredients Used For the Preparation Of Slmmentioning

confidence: 99%

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Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

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Section: Ingredients Used For the Preparation Of Slmmentioning

confidence: 99%

Section: Ingredients Used For the Preparation Of Slmmentioning

confidence: 99%

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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“…Solid lipid microparticles (MPs) loaded with 0.1% of vitamin D 3 by spray chilling with mean diameter 83.0–98.6 μm that were fabricated using vegetable fat as a carrier and beeswax (1% of the formulation) showed increased vitamin stability at 25 °C, and 86.3% of vitamin were detected after 65 days of storage compared to 60.8% estimated with non-immobilized vitamin at same conditions, suggesting the potential of using such formulation in foods [ 86 ].…”

Section: Types Of Formulations and Used Materialsmentioning

confidence: 99%

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes

2019

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Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides “a new dimension” accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.

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“…Vitamins, however, are sensitive compounds. Heat, light, variation of pH and exposure to atmospheric oxygen can accelerate their degradation [6,7] , thus requiring appropriate means to increase the stability and preserve properties before consumption.…”

Section: Introductionmentioning

confidence: 99%

Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol

et al. 2019

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Tripolyphosphate (TPP)-chitosomes were produced aiming at the encapsulation and conservation of vitamin D3. This hybrid system is made of liposomes, vesicles consisting of phospholipid bilayers, surrounded by chitosan wall ionic-crosslinked with TPP. Chitosan concentrations (2 and 4 mg mL-1) were tested and the vitamin stability in aqueous dispersions monitored for 49 days. The results confim that D3 remained stable throughout the analyzed period (49 days), whereas the non-encapsulated vitamin totally degrades after the second week of storage. The particle diameters ranged from 0.1 to 5 μm with good colloidal stability (+22 to +48 mV), and encapsulation efficiency of 97%. Thermal stability was also improved when using the TPP-chitosomes. The protection performed was attributed to the stable interactions conferred by the phospholipids crosslinking with the chitosan amino groups and a formation of a net of hydrogen bonds established amongst the hydroxyl groups of the interacting compounds as revealed by infrared spectroscopy.

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Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D 3

Cited by 37 publications

References 37 publications

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes

Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol

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