通过二氧化碳雾化法制备自由流动的载薄荷精油中空固体脂质微纳米粒
Development of free-flowing peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles via atomization with carbon dioxide.
作者信息
Yang Junsi, Ciftci Ozan Nazim
机构信息
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
出版信息
Food Res Int. 2016 Sep;87:83-91. doi: 10.1016/j.foodres.2016.06.022. Epub 2016 Jun 30.
The main objective of this study was to overcome the issues related to the volatility and strong smell that limit the efficient utilization of essential oils as "natural" antimicrobials in the food industry. Peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles were successfully formed using a novel "green" method based on atomization of CO-expanded lipid mixture. The highest essential oil loading efficiency (47.5%) was achieved at 50% initial essential oil concentration at 200bar expansion pressure and 50μm nozzle diameter, whereas there was no significant difference between the loading efficiencies (35%-39%) at 5%, 7%, 10%, and 20% initial essential oil concentrations (p>0.05). Particles generated at all initial essential oil concentrations were spherical but increasing the initial essential oil concentration to 20% and 50% generated a less smooth particle surface. After 4weeks of storage, 61.2%, 42.5%, 0.2%, and 2.0% of the loaded essential oil was released from the particles formed at 5%, 10%, 20%, and 50% initial essential oil concentrations, respectively. This innovative simple and clean process is able to form spherical hollow micro- and nanoparticles loaded with essential oil that can be used as food grade antimicrobials. These novel hollow solid lipid micro- and nanoparticles are alternatives to the solid lipid nanoparticles, and overcome the issues associated with the solid lipid nanoparticles. The dry free-flowing products make the handling and storage more convenient, and the simple and clean process makes the scaling up more feasible.
本研究的主要目的是克服与挥发性和强烈气味相关的问题，这些问题限制了香精油在食品工业中作为“天然”抗菌剂的有效利用。基于CO2膨胀脂质混合物的雾化，采用一种新型“绿色”方法成功制备了负载薄荷香精油的中空固体脂质微纳米颗粒。在200bar膨胀压力和50μm喷嘴直径下，初始香精油浓度为50%时，香精油的最高负载效率达到47.5%，而在初始香精油浓度为5%、7%、10%和20%时，负载效率（35%-39%）之间无显著差异（p>0.05）。在所有初始香精油浓度下生成的颗粒均为球形，但将初始香精油浓度提高到20%和50%时，颗粒表面的光滑度会降低。储存4周后，分别从初始香精油浓度为5%、10%、20%和50%时形成的颗粒中释放出61.2%、42.5%、0.2%和2.0%的负载香精油。这种创新的简单清洁工艺能够形成负载香精油的球形中空微纳米颗粒，可作为食品级抗菌剂使用。这些新型中空固体脂质微纳米颗粒是固体脂质纳米颗粒的替代品，克服了与固体脂质纳米颗粒相关的问题。干燥的自由流动产品使处理和储存更加方便，简单清洁的工艺使扩大生产规模更可行。
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