Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
Food Chem. 2021 Jun 30;348:129099. doi: 10.1016/j.foodchem.2021.129099. Epub 2021 Jan 19.
The present study aimed to investigate the physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with different ratios of polysorbate 80 and soy lecithin. The lipid nanocarriers were subjected to three different heat treatments, LTLT (low temperature long time), HTST (high temperature short time), and autoclave treatments. Both cholecalciferol and menaquinone were successfully encapsulated in lipid nanocarriers and there was little loss of them during preparation. The droplet size of lipid nanocarriers emulsified with only polysorbate 80 increased and its PDI became larger than 0.3 after autoclave treatment. Moreover, 30.9% and 49.4% of cholecalciferol and menaquinone, respectively, were lost. In turbidimetric analysis, the destabilization by creaming formation in the upper layer of the lipid nanocarriers emulsified with a high polysorbate ratio was observed. However, the use of combination of both emulsifiers inhibited destabilization by flocculation as well as retained the cholecalciferol and menaquinone after all heat treatments.
本研究旨在探讨不同比例聚山梨酯 80 和大豆卵磷脂乳化的胆钙化醇和甲萘醌载脂纳米载体的物理和浊度特性。将载脂纳米载体进行三种不同的热处理，即 LTLT（低温长时间）、HTST（高温短时间）和高压灭菌处理。胆钙化醇和甲萘醌均成功包封在载脂纳米载体中，在制备过程中损失很少。仅用聚山梨酯 80 乳化的载脂纳米载体的粒径增加，其 PDI 在高压灭菌处理后大于 0.3。此外，胆钙化醇和甲萘醌分别损失了 30.9%和 49.4%。在浊度分析中，观察到高聚山梨酯比例乳化的载脂纳米载体上层乳状液因形成奶油而不稳定。然而，使用两种乳化剂的组合可以抑制絮凝引起的失稳，并且在所有热处理后均保留了胆钙化醇和甲萘醌。
