β‐Carotene‐Loaded Nanostructured Lipid Carriers

Hentschel, A.; Gramdorf, S.; Müller, Rainer H.; Kurz, Thomas

doi:10.1111/j.1750-3841.2007.00641.x

Cited by 161 publications

(76 citation statements)

References 14 publications

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“…Solid lipid particles are used to encapsulate and protect sensitive lipophilic compounds and present different advantages, such as low toxicity, possibility of controlling the release of the encapsulated compounds, low cost, and application of biocompatible and biodegradable solid lipids (Helgason et al, 2009;Mehnert & Mader, 2001). The encapsulation of beta-carotene in this type of lipid-based carrier has been already studied in the literature, with promising results (Gomes et al, 2013a, b;Cornacchia & Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles Roos, 2011;Hentschel et al, 2008). The coencapsulation of a "protective" molecule, such as alpha-tocopherol, was considered as essential to avoid beta-carotene degradation for longer periods (Gomes et al, 2013a, b).…”

Section: Introductionmentioning

confidence: 99%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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Section: Introductionmentioning

confidence: 99%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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“…Lipid nanoparticles are submicron colloidal carriers composed of biodegradable and biocompatible lipids that are generally recognized as safe and suitable for the incorporation of lipophilic and poorly water soluble active ingredients such as resveratrol, promoting its oral absorption. 10,11 In fact, lipid nanoparticles have a superior ability to penetrate cell membranes, allowing the increased cellular uptake of compounds they are loaded with. 12 The lipid nanoparticles tested were solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs).…”

Section: Introductionmentioning

confidence: 99%

Novel resveratrol nanodelivery systems based on lipid nanoparticles to enhance its oral bioavailability

Neves¹,

Lúcio²,

Martins³

et al. 2013

IJN

133

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Introduction:Resveratrol is a polyphenol found in grapes and red wines. Interest in this polyphenol has increased due to its pharmacological cardio-and neuroprotective, chemopreventive, and antiaging effects, among others. Nevertheless, its pharmacokinetic properties are less favorable, since the compound has poor bioavailability, low water solubility, and is chemically unstable. To overcome these problems, we developed two novel resveratrol nanodelivery systems based on lipid nanoparticles to enhance resveratrol's oral bioavailability for further use in medicines, supplements, and nutraceuticals. Methods and materials: Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) loaded with resveratrol were successfully produced by a modified hot homogenization technique. These were completely characterized to evaluate the quality of the developed resveratrol-loaded nanoparticles. Results: Cryo-scanning electron microscopy morphology studies showed spherical and uniform nanoparticles with a smooth surface. An average resveratrol entrapment efficiency of ∼70% was obtained for both SLNs and NLCs. Dynamic light scattering measurements gave a Z-average of 150-250 nm, polydispersity index of ∼0.2, and a highly negative zeta potential of around −30 mV with no statistically significant differences in the presence of resveratrol. These characteristics remained unchanged for at least 2 months, suggesting good stability. Differential scanning calorimetry studies confirmed the solid state of the SLNs and NLCs at both room and body temperatures. The NLCs had a less ordered crystalline structure conferred by the inclusion of the liquid lipid, since they had lower values for phase transition temperature, melting enthalpy, and the recrystallization index. The presence of resveratrol induced a disorder in the crystal structure of the nanoparticles, suggesting a favoring of its entrapment. The in vitro release studies on conditions of storage showed a negligible resveratrol release over several hours for both nanosystems and the in vitro simulation of gastrointestinal transit showed that the resveratrol remained mostly associated with the lipid nanoparticles after their incubation in digestive fluids. Conclusion: Both nanodelivery systems can be considered suitable carriers for oral administration, conferring protection to the incorporated resveratrol and allowing a controlled release after uptake.

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“…In addition, the encapsulation efficiency (% EE) practically doubled in the formulations containing alpha-tocopherol. Other studies have already recognized the essential presence of an antioxidant such as alpha-tocopherol as a protector of beta-carotene in lipid carriers (HENTSCHEL et al, 2008;GOMES et al, 2013aGOMES et al, , 2017BRITO-OLIVEIRA et al, 2017).…”

Section: Physicochemical Characterization and Stability Of The Lipid mentioning

confidence: 99%

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

Chaves

Pinho

2018

Braz. J. Food Technol.

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Microencapsulation is currently used by the food industry for different purposes, including the protection of ingredients against factors such as oxidation and volatilization, as well as to increase the bioavailability and bioaccessibility of nutrients. The current study aimed to encapsulate beta-carotene in solid lipid microparticles stabilized with whey protein isolate (WPI), and also investigate their integrity during storage and under stress conditions such as different ionic strengths, sucrose concentrations and thermal treatments. Solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process. Of the different formulations used for lipid microparticle production, characterization studies showed that the greatest stability was obtained with systems produced using 1.25% (w/v) whey protein isolate, 5% (w/v) palm stearin and 0.2% (w/v) xanthan gum. This formulation was applied for the production of beta-carotene-loaded solid lipid microparticles, with different concentrations of alpha-tocopherol, in order to verify its possible antioxidant activity. The results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8% when compared to the system without it. Furthermore, the solid lipid microparticles remained stable even when submitted to high ionic strength and to heating in the proposed temperature range (40 °C to 80 °C), highlighting their feasible application under typical food processing conditions. Keywords: Lipid particles; Beta-carotene; Stress conditions; Microencapsulation; Palm stearin; Whey protein isolate. ResumoA microencapsulação é atualmente utilizada pela indústria de alimentos com diferentes propósitos, incluindo a proteção de ingredientes contra fatores, como a oxidação e a volatilização, assim como o aumento da biodisponibilidade e da bioacessibilidade de nutrientes. Este estudo teve por objetivo a encapsulação de betacaroteno em micropartículas lipídicas sólidas estabilizadas com isolado proteico de soro, além de verificar sua integridade sob armazenamento refrigerado e após submissão a diferentes condições de estresse, tais como força iônica, presença de açúcar e tratamentos térmicos. As partículas lipídicas sólidas foram produzidas utilizando estearina de palma, uma gordura vegetal de grau alimentício, a partir de homogeneização de alto cisalhamento. Dentre as diferentes formulações utilizadas durante a produção das partículas lipídicas sólidas, os estudos de caracterização mostraram que uma maior estabilidade foi obtida pelo sistema produzido com 1,25% (m/v) de isolado proteico de soro, 5% (m/v) de estearina de palma e 0,2% (m/v) de goma xantana. Essa formulação foi então escolhida para a posterior produção de partículas lipídicas sólidas encapsulando betacaroteno, etapa na qual foram testadas diferentes concentrações de alfa-tocoferol, a fim de verificar seu potencial antioxidante. Os resultados mostrara...

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β‐Carotene‐Loaded Nanostructured Lipid Carriers

Cited by 161 publications

References 14 publications

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Novel resveratrol nanodelivery systems based on lipid nanoparticles to enhance its oral bioavailability

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

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