Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications

In the present study, beta-caryophellene (BCP) was encapsulated using five different carrier lipids composed of FAs with different chain lengths and degrees of saturation: medium-chain triglyceride (MCT), coconut, olive, and soybean oils, and cocoa butter. In order to investigate effects of type of carrier lipids on physical stability, various food processing treatments including thermal, freeze-thaw, and ionic strength treatments were inflicted to the lipid nanocarriers containing BCP. The initial droplet sizes and PDI of all lipid nanocarriers were maintained after thermal (LTLT, HTST, and autoclave) and salt treatments. Additionally, more than 96% of encapsulated BCP remained even after autoclave treatment. Although the droplet sizes and PDI increased after freeze-thaw treatment, the lipid nanocarriers with MCT oil maintained their high dispersion stability (PDI < 0.3) even after 3 freeze-thaw cycles. For determining storage stability, the laser scanning turbidimetry assay was carried out at 4 and 25 degrees C. The creaming formation caused by coalescence during storage was remarkable in the lipid nanocarriers with olive oil and soybean oil, while the lipid nanocarriers with MCT oil composed of only saturated FAs exhibited high dispersion stability. Moreover, the fasted lipid digestion was observed in the lipid nanocarrier with MCT oil.

Automated summary

In this study, beta-caryophellene (BCP) was encapsulated in lipid nanocarriers using different carrier lipids, and the effects of various food processing treatments on physical stability were investigated. The results showed that lipid nanocarriers with MCT oil exhibited high dispersion stability, especially after freeze-thaw treatments.