Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification

被引：60

作者：

Kiani, Arezoo ^{[1
]}

Fathi, Milad ^{[1
]}

Ghasemi, Seyed Masoud ^{[1
]}

机构：

[1] Isfahan Univ Technol, Coll Agr, Dept Food Sci & Technol, Esfahan 8415683111, Iran

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 11期

基金：

美国国家科学基金会;

关键词：

Lipid nanocapsules; Nanoencapsulation; Phase inversion method; Physicochemical properties; Vitamin D; DELIVERY-SYSTEMS; DRUG-RELEASE; NANOPARTICLES; FORMULATION; CARRIERS; NANOENCAPSULATION; NANOCARRIERS; SPECTROSCOPY; DESIGN;

D O I：

10.1080/10942912.2016.1240690

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid nanoparticles are carriers to improve stability, solubility, and efficacy of bioactive compounds. In this paper, novel vitamin D-3 loaded lipid nanocapsules (LNC) were produced by phase inversion method. The produced nanocapsules were characterised by particle size, polydispersity index, zeta potential, encapsulation efficiency, and encapsulation load. LNC showed sizes in the range of 31.43 to 36.66 nm. Optimum LNC formulation was selected for further analysis (such as morphological study, analysis of chemical structure, release study, and sensory evaluation). Transmission electron microscopy revealed that particles had approximately spherical shape. The Fourier transform infrared spectra indicated that no adverse reactions occurred between vitamin D-3 and lipid nanocapsules. About 9.6% of vitamin released in gastric simulated solution (pH: 1.2), which indicated that LNC can protect vitamin against acidic conditions. Sensory evaluation revealed the potential application of produced vitamin D-3 loaded LNC for development of fortified milk.

引用

页码：2466 / 2476

页数：11

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