Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, São Paulo, Brazil.
Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, São Paulo, Brazil.
Food Res Int. 2020 May;131:109009. doi: 10.1016/j.foodres.2020.109009. Epub 2020 Jan 23.
The objective of this work was to produce solid lipid microparticles using fully hydrogenated anhydrous milk fat (FHAMF) and to evaluate their physical stability during 90 days of storage at different temperatures. To obtain the lipid microparticles, the FHAMF was sprayed in a double fluid atomizer at 1 bar pressure, in a chilled chamber (2 °C). After atomization, the microparticles were divided into three batches and stored for 90 days at three different temperatures (5, 15 and 25 °C). During storage, samples were periodically removed (7, 15, 30, 60 and 90 days) for evaluation of particle size, melting behavior, morphology, and polymorphic habit. The microparticles presented spherical shaped, with a smooth surface and wide size variation. When stored at 5 °C, the microparticles showed the smaller size and smaller agglomeration, due to the lower liquid fat content in the system, which that makes it difficult the adhesion of one particle to another. The lipid microparticles presented β' crystals immediately after processing and at all temperatures during the storage. This study demonstrated the potential of FHAMF as an appropriate lipid phase for the production of lipid microparticles, and may contribute to further studies on the delivery of active compounds.
本工作旨在使用全氢化无水乳脂（FHAMF）制备固体脂质微球，并评估其在不同温度下储存 90 天期间的物理稳定性。为了获得脂质微球，将 FHAMF 在 1 巴压力下于冷却室（2°C）中通过双流雾化器喷雾。雾化后，将微球分成三批，并在三个不同温度（5、15 和 25°C）下储存 90 天。在储存期间，定期取出样品（7、15、30、60 和 90 天），以评估粒径、熔融行为、形态和多晶型习性。微球呈球形，表面光滑，粒径分布较宽。在 5°C 下储存时，由于体系中液态脂肪含量较低，微球的粒径较小，团聚程度较小，这使得一个颗粒难以附着到另一个颗粒上。脂质微球在加工后以及在储存期间的所有温度下均呈现出β'晶体。本研究表明 FHAMF 作为制备脂质微球的合适脂质相具有潜力，并可能有助于进一步研究活性化合物的传递。
