2021
DOI: 10.1111/jfpp.15557
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Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability

Abstract: This work aimed to study the stability by thermal cyclization of solid lipid microparticles (SLMs) loaded with ascorbic acid (AA). It studies thermal cyclization stability, SLMs were submitted to storage in stress conditions at two alternating temperatures (30 and 45°C) for 48 hr each cycle. The particles were characterized by thermal behavior using DSC, polymorphism, AA retention levels, and AA retention kinetic modeling. The analyses were performed on days 0, 7, 15, 30, and 45 of storage. At the end of the 4… Show more

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Cited by 7 publications
(4 citation statements)
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References 25 publications
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“…Afterwards, the amount of Vitamin C released from the nanoparticles solution was measured according to a method previously reported in the literature [ 29 ]. The nanoparticles were incubated at 37 °C under agitation to mimic the physiological conditions.…”
Section: Methodsmentioning
confidence: 99%
“…Afterwards, the amount of Vitamin C released from the nanoparticles solution was measured according to a method previously reported in the literature [ 29 ]. The nanoparticles were incubated at 37 °C under agitation to mimic the physiological conditions.…”
Section: Methodsmentioning
confidence: 99%
“…Some factors are directly related to the morphology of the solid lipid microparticles, including solid to liquid fat ratio, the cooling temperature of the microparticles during atomization, and storage conditions ( Carvalho et al, 2021 ; Huang et al, 2019 ).…”
Section: Properties Of the Microencapsulation Process By Spray Chillingmentioning
confidence: 99%
“…Recently, some authors have studied the use of this technology in the food and beverage industry ( Carvalho, Oriani, de Oliveira, & Hubinger, 2021 ; Nahum & Domb, 2021 ; Queirós, Viriato, Ribeiro, & Gigante, 2020 ; Tomšik et al, 2019 ) to overcome challenges related to the stability of sensitive compounds such as vitamins and natural pigments during processing and storage. This technology also allows obtaining fat powders, facilitating the manipulation and the incorporation in different food matrices, besides contributing with lower transport and storage costs due to the smaller volume.…”
Section: Introductionmentioning
confidence: 99%
“…Secara garis besar, agen pengenkapsulasi vitamin c perlu memiliki biokompaktibilitas dan biodegradabilitas yang baik serta stabil terhadap pH dan temperatur. Berdasarkan tabel 1, agen pengenkapsulasi yang digunakan untuk enkapsulasi vitamin c yakni micro cheese powder (MCP) (Yan et al, 2021), natrium alginat (Marcela et al, 2016), pati beras (Palma-Rodriguez et al, 2013), gelatin dan gom arab (Comunian et al, 2013), Kombinasi Gelatin dan Sodium Carboxymethyl Celullose dengan Interlayer minyak kacang kedelai (Ji et al, 2021), Minyak palem terhidrogenasi dan gliserol sayuran (Matos-Jr et al, 2015), Solid Lipid Microcapsules (Comunian et al, 2014;Gu et al, 2016), Minyak palem terhidrogenasi dan minyak palem (Carvalho et al, 2019(Carvalho et al, , 2021, dan Emulsi A/M/A dengan minyak kacang kedelai (KHALID et al, 2013).…”
Section: Hasil Dan Pembahasanunclassified