Dept. of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
J Steroid Biochem Mol Biol. 2019 Oct;193:105429. doi: 10.1016/j.jsbmb.2019.105429. Epub 2019 Jul 17.
A phase inversion based cold water dilution method was developed to encapsulate Vitamin D (Vit D) in nano-structured lipid carrier (NLC) by blending caprylic-/capric triglyceride, Leciva S70 and Kolliphor HS®15, Vit D and sodium chloride. To optimize the process; a total of forty one formulations prepared by varying in their composition were tested for presence of NLC. Out of forty one formulations, only thirteen formulations resulted in NLC formation which were further evaluated for their physico-chemical attributes (particle size, zeta potential, transmittance, encapsulation efficiency and Vit D release). During principal component analysis using XLstats it was found that NLC-19, fabricated with 20% (v/v) Kolliphor, 20% (v/v) CCTG and 60% (v/v) water, 2.5% (w/v) Leciva, 2% (w/v) Vit D and 5% (w/v) sodium chloride was the most suitable for purpose of encapsulating Vitamin D. Hence, NLC-19 formulation was further taken up for stability studies under the following environmental stress conditions: (a) Temperature and humidity: accelerated condition: 45 ± 2 °C and RH 75 ± 5%, ambient condition: 25 ± 3 °C and RH 65 ± 5% and refrigerated condition: 6 ± 2 °C and RH 55 ± 5%, (b) pH: 3, 4, 5, 6, and 7, and (c) Ionic strength (NaCl concentration): 0 mM, 250 mM, 500 mM and 750 mM. The sensory evaluation of 'Lassi' (fortified with NLC-19) and its acceptability further confirmed the suitability of NLC-19 for the purpose of fortification of Vitamin D in 'Lassi' (A milk based beverage).
基于相转变的冷水稀释法，通过混合辛酸/癸酸三酸甘油酯、Leciva S70 和 Kolliphor HS®15、维生素 D 和氯化钠，将维生素 D 包封在纳米结构脂质载体 (NLC) 中。为了优化该工艺，共制备了 41 种不同组成的配方，以检测 NLC 的存在。在 41 种配方中，只有 13 种配方形成了 NLC，进一步对其物理化学性质（粒径、Zeta 电位、透光率、包封效率和维生素 D 释放）进行了评价。使用 XLstats 进行主成分分析时发现，使用 20%（v/v）Kolliphor、20%（v/v）CCTG 和 60%（v/v）水、2.5%（w/v）Leciva、2%（w/v）维生素 D 和 5%（w/v）氯化钠制备的 NLC-19 最适合用于包封维生素 D。因此，进一步对 NLC-19 配方进行了以下环境应激条件下的稳定性研究：（a）温度和湿度：加速条件：45±2°C 和 RH 75±5%，环境条件：25±3°C 和 RH 65±5%，冷藏条件：6±2°C 和 RH 55±5%，（b）pH：3、4、5、6 和 7，和（c）离子强度（NaCl 浓度）：0 mM、250 mM、500 mM 和 750 mM。“Lassi”（强化了 NLC-19）的感官评价及其可接受性进一步证实了 NLC-19 适合用于强化“Lassi”（一种基于牛奶的饮料）中的维生素 D。
