Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Abstract

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.

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

“…Structurally, they are therefore similar to conventional emulsions except that the droplets are fully crystalline in SLNs rather than liquid. The solidified lipid matrix confers SLNs with some potential advantages, such as better protection of encapsulated bioactive compounds, prolonged release, and alterations in gastrointestinal digestibility [157,158]. Typically, SLNs are prepared by homogenizing an oil phase and a water phase containing a hydrophilic emulsifier at a temperature above the lipids' melting point.…”

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

“…Spray drying is the oldest technique used for bioactive compound encapsulation due its low cost, easy scale-up and great flexibility in the choice of wall materials [ 69 ]. In this technique, vitamin D is homogenized in a dispersion containing polymeric wall material, then the homogenized dispersion is fed to the spray dryer and atomized by hot air that leads to the development of nanomaterials as consequence of water evaporation [ 26 , 69 ].…”

“…Spray drying is the oldest technique used for bioactive compound encapsulation due its low cost, easy scale-up and great flexibility in the choice of wall materials [ 69 ]. In this technique, vitamin D is homogenized in a dispersion containing polymeric wall material, then the homogenized dispersion is fed to the spray dryer and atomized by hot air that leads to the development of nanomaterials as consequence of water evaporation [ 26 , 69 ]. Although spray drying is a common technique, process limitations result in porous nanomaterials that are prone to cause the degradation of the encapsulated vitamin D. This limitation explains the low applicability of vitamin D encapsulation in beverage fortification.…”

Maltodextrin- modified starch microparticles containing benzoic acid: Physical properties and thermal stability

“…There is a growing demand to initiate new technologies suitable for the protection of additives, mainly due to food processing, since these compounds are recognized as highly sensitive to heat, light, oxygen, and moisture. One technique that ensures improved controlled release over storage time, bioavailability, stability, and delivery of these materials is microencapsulation, since it prevents interaction with the food matrix and convert the ingredients into the easily handled, free-flowing, and dispersible powders; as well as masks or preserves flavors and aromas (Nahum & Domb, 2021).…”