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Journal of agricultural and food chemistry

Nonionic surfactant and interfacial structure impact crystallinity and stability of β-carotene loaded lipid nanodispersions.


PMID 22401532

Abstract

The stability, crystallization, and melting behavior of canola stearin (CaSt) solid lipid nanoparticle dispersions (SLN) and canola oil-in-water emulsions (COE) with 10 wt % Poloxamer 188 (P188) or Tween 20 (T20) with and without 0.1 wt % β-carotene (BC) were investigated. Particles or droplets with diameters in the range of 115 nm were formed and stable for up to 90 days at 4 or 20 °C. Polymorphism was affected by surfactant type; that is, only β versus both β' and β were observed for the P188 and T20 SLN, respectively. According to Cryo-TEM, the emulsions and SLN were spherical versus platelet-like structures, respectively, with differences observed between SLN with P188 or T20. More surfactant was interfacially adsorbed in the SLN versus COE. Incorporation of BC at 0.1 wt % had no impact on SLN or COE size, polymorphism, or melting behavior. Less BC degradation was observed for the SLN versus COE and during storage at 4 versus 20 °C (p < 0.05).

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T5016
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