Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil

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• 作者：Hanna Salminen^a ; ^{hanna.salminen@uni-hohenheim.de} ; Thrandur Helgason^a ; ^{helgason01@gmail.com} ; Bjarki Kristinsson^b ; ^bhk1@hi.is ; Kristberg Kristbergsson^b ; ^kk@hi.is ; Jochen Weiss^a ; ^{j.weiss@uni-hohenheim.de}
• 关键词：di ; diameter ; d32 ; surface area mean diameter ; d43 ; volume mean diameter ; ΔHC ; crystallization enthalpy ; ΔHm(α) ; melting enthalpy of the α-subcell crystals ; DSC ; differential scanning calorimetry ; m ; mass ; ni ; the number of droplets ; LM ; low-melting ; PDI ; polydispersity index ; PUFA ; polyunsaturated fatty acids ; r ; particle radius ; R2 ; regression coefficient ; rshell ; thickness of the shell ; SLN ; solid lipid nanoparticles ; SSS ; tristearin ; TC ; crystallization temperature ; Tm ; melting temperature
• 刊名：Journal of Colloid and Interface Science
• 出版年：2017
• 出版时间：15 March 2017
• 年：2017
• 卷：490
• 期：Complete
• 页码：207-216
• 全文大小：777 K
• 卷排序：490

文摘

This study demonstrates that tuning the shell thickness of lipid particles can modulate their oxidative stability. We hypothesized that a thick crystallized shell around the incorporated fish oil would improve the oxidative stability due to the reduced diffusion of prooxidants and oxygen.ExperimentsWe prepared solid lipid nanoparticles (5% w/w lipid phase, 1.5% w/w surfactant, pH 7) by using different ratios of tristearin as carrier lipid and ω-3 fish oil as incorporated liquid lipid stabilized by high- or low-melting lecithin. The physical, polymorphic and oxidative stability of the lipid particles was assessed.FindingsThe high-melting lecithin was the key in inducing the formation of a solidified tristearin shell around the lipid particles by interfacial heterogeneous nucleation. Lipid particles containing a higher ratio of tristearin showed a better oxidative stability. The results revealed that a crystallized tristearin layer above 10 nm was required to inhibit oxidation of the incorporated fish oil. This cut-off was shown for lipid particles containing 50–60% fish oil. This research gives important insights into understanding the relation between the thickness of the crystallized shell around the lipid particles and their chemical stability.