Journal
FOOD CHEMISTRY
Volume 348, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129099
Keywords
Lipid nanocarrier; Thermal stability; Turbidimetry; Cholecalciferol; Menaquinone
Funding
- Korea Food Research Institute - Ministry of Science and ICT [E0193300-02]
- National Research Council of Science & Technology (NST), Republic of Korea [E0193300-02] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The study found that in lipid nanocarriers emulsified with only polysorbate 80, the droplet size increased after autoclave treatment, leading to significant loss. However, the use of a combination of both emulsifiers effectively inhibited destabilization and retained cholecalciferol and menaquinone.
The present study aimed to investigate the physical and turbidimetric properties of cholecalciferoland menaquinone-loaded lipid nanocarriers emulsified with different ratios of polysorbate 80 and soy lecithin. The lipid nanocarriers were subjected to three different heat treatments, LTLT (low temperature long time), HTST (high temperature short time), and autoclave treatments. Both cholecalciferol and menaquinone were successfully encapsulated in lipid nanocarriers and there was little loss of them during preparation. The droplet size of lipid nanocarriers emulsified with only polysorbate 80 increased and its PDI became larger than 0.3 after autoclave treatment. Moreover, 30.9% and 49.4% of cholecalciferol and menaquinone, respectively, were lost. In turbidimetric analysis, the destabilization by creaming formation in the upper layer of the lipid nanocarriers emulsified with a high polysorbate ratio was observed. However, the use of combination of both emulsifiers inhibited destabilization by flocculation as well as retained the cholecalciferol and menaquinone after all heat treatments.
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