Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils".

Marcella Aparecida Stahl, Fernanda Luisa Lüdtke, Renato Grimaldi, Mirna Lúcia Gigante, Ana Paula Badan Ribeiro

Food chemistry 2024 May 01

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Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce α-tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogenization, using lecithin as an emulsifier. After recrystallization of solid lipid nanoparticles, dispersions were evaluated until 60 days of storage for particle size, polydispersity index, zeta potential, microstructure, dispersion stability and α-tocopherol quantification. α-tocopherol loaded solid lipid nanoparticles showed particle sizes and zeta potential values considered adequate for this type of particle. Presence of α-tocopherol altered thermal behavior of the particles, leading to increased crystallinity, with no changes in polymorphism, when compared to the unloaded solid lipid nanoparticles. All α-tocopherol loaded solid lipid nanoparticles dispersions showed stability with no losses of α-tocopherol, indicating their potential as a carrier for this compound in fortified foods. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Marcella Aparecida Stahl, Fernanda Luisa Lüdtke, Renato Grimaldi, Mirna Lúcia Gigante, Ana Paula Badan Ribeiro. Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils". Food chemistry. 2024 May 01;439:138149