Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

摘要: The impact of surfactant type on the physical and chemical stability solid lipid nanoparticle (SLN) suspensions containing encapsulated beta-carotene was investigated. Oil-in-water emulsions were formed by homogenizing 10% w/w phase (1 mg/g in carrier lipid) 90% aqueous (surfactant + cosurfactant) at pH 7 75 degrees C then cooling to 20 C. investigated using phases different water-soluble surfactants [2.4% high-melting (HM) lecithin, 2.4% low-melting (LM) 1.4% Tween 60 or 80] a cosurfactant (0.6% taurodeoxycholate). state either high melting point (tripalmitin) form particles low (medium chain triglycerides, MCT) liquid droplets. A higher fraction alpha-crystals detected prepared with (HM-lecithin 60) than (LM-lecithin 80). With exception HM-lecithin-coated particles, stable particle aggregation during 21 days storage. beta-Carotene degradation after storage 11, 97, 100, 91% 16, 21, 95, droplets (MCT) for HM-lecithin, LM-lecithin, 80, 60, respectively. These results suggest that may be stabilized (1) LM- HM-lecithin when lipids are used (2) used. origin this latter effect is attributed tails generation crystal structure better suited maintain bioactive.