Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil
Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3‐distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of...
Published in: | International Journal of Food Science & Technology |
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Online Access: | http://dx.doi.org/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15588 |
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crwiley:10.1111/ijfs.15588 2024-10-13T14:01:34+00:00 Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil Lin, Yunwei Yin, Wenting Li, Yujie Liu, Guoqin 2022 http://dx.doi.org/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15588 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 57, issue 5, page 2886-2895 ISSN 0950-5423 1365-2621 journal-article 2022 crwiley https://doi.org/10.1111/ijfs.15588 2024-09-23T04:34:02Z Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3‐distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE and GMS) were unsuitable solid lipid materials, as apparent stratification was quickly observed during the NLC preparation. NLCs were successfully prepared using GTS, GTM, GTL and GDS. The zeta potential of all NLCs exceeded −30 mV indicating good uniformity and stability. These NLCs appeared spherical or oval. Differential calorimetry and X‐ray diffraction analysis revealed these NLCs formed imperfect crystals. As the carbon chain length of triglycerides increased from C 12 to C 18 , the particle size of NLCs increased from 235.8 ± 2.3 nm to 340.5 ± 2.2 nm, the degree of recrystallisation increased from 39.06% to 49.99%, while the EPA encapsulation efficiency decreased from 88.72 ± 0.47% to 72.86 ± 1.06%. NLC prepared with GDS had the smallest particle size (112.4 ± 0.4 nm), the lowest recrystallisation and the highest EPA encapsulation efficiency (>99%). GDS was the most suitable to prepare high encapsulate efficiency krill oil‐loaded NLC. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Wiley Online Library Antarctic International Journal of Food Science & Technology |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3‐distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE and GMS) were unsuitable solid lipid materials, as apparent stratification was quickly observed during the NLC preparation. NLCs were successfully prepared using GTS, GTM, GTL and GDS. The zeta potential of all NLCs exceeded −30 mV indicating good uniformity and stability. These NLCs appeared spherical or oval. Differential calorimetry and X‐ray diffraction analysis revealed these NLCs formed imperfect crystals. As the carbon chain length of triglycerides increased from C 12 to C 18 , the particle size of NLCs increased from 235.8 ± 2.3 nm to 340.5 ± 2.2 nm, the degree of recrystallisation increased from 39.06% to 49.99%, while the EPA encapsulation efficiency decreased from 88.72 ± 0.47% to 72.86 ± 1.06%. NLC prepared with GDS had the smallest particle size (112.4 ± 0.4 nm), the lowest recrystallisation and the highest EPA encapsulation efficiency (>99%). GDS was the most suitable to prepare high encapsulate efficiency krill oil‐loaded NLC. |
format |
Article in Journal/Newspaper |
author |
Lin, Yunwei Yin, Wenting Li, Yujie Liu, Guoqin |
spellingShingle |
Lin, Yunwei Yin, Wenting Li, Yujie Liu, Guoqin Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
author_facet |
Lin, Yunwei Yin, Wenting Li, Yujie Liu, Guoqin |
author_sort |
Lin, Yunwei |
title |
Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
title_short |
Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
title_full |
Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
title_fullStr |
Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
title_full_unstemmed |
Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil |
title_sort |
influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing antarctic krill oil |
publisher |
Wiley |
publishDate |
2022 |
url |
http://dx.doi.org/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15588 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15588 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
International Journal of Food Science & Technology volume 57, issue 5, page 2886-2895 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/ijfs.15588 |
container_title |
International Journal of Food Science & Technology |
_version_ |
1812811626111303680 |