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优化高压均质条件,使用天然和合成乳化剂制备纳米结构脂质载体。

Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers.

机构信息

Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.

Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.

出版信息

Food Res Int. 2022 Oct;160:111746. doi: 10.1016/j.foodres.2022.111746. Epub 2022 Jul 29.

Abstract

Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of lipid nanostructures is the nanostructured lipid carriers (NLC), which are composed of lipid materials with different melting points (MP). High pressure homogenization (HPH) is one of the main methods used on an industrial scale to produce NLC, and the process conditions affect the characteristics and physical stability of the produced NLC. The objective of this study was to optimize the HPH process conditions (number of cycles and homogenization pressure) to produce NLC formulated with different emulsifiers. The pre-emulsion for producing NLC was composed of an aqueous phase (90 %) with a single emulsifier (ethoxylated sorbitan monooleate (Tween 80), sorbitan monostearate (Span 60), soy protein isolate (SPI), whey protein isolate (WPI), or enzymatically modified soy lecithin (SL) in a 2 % (w/w) proportion, and a lipid phase composed of glyceryl tristearate (TS) and glyceryl trioleate (TO) in a 40:60 (w/w) proportion, corresponding to a model system containing similar contents of saturated and unsaturated fatty acids. The influence of the homogenization pressure (HP) (500 to 900 bar) and the number of cycles (NC) (1 to 3) on the characteristics of the NLC was assessed separately for each emulsifier using a2-level full factorial design. The NLC were characterized by the particle size (PS), polydispersity index (PI), and zeta potential (ZP) at 24 h and 15 days after production. The results indicated that SL,Tween 80, and WPI promoted the production of NLC in the nanometric range (PS ranging from 136.00 to 277.17 nm) that were stable (ZP > |20 mV|) during 15 days of storage at 25 °C. Of all the process conditions, 700 bar and 2 cycles were the optimal conditions for producing NLC with the different emulsifiers used in this study.

摘要

脂质纳米粒是纳米技术领域中最有前途的封装技术之一,而固体脂质纳米粒是第一代此类结构。第二代脂质纳米结构是纳米结构化脂质载体(NLC),它由具有不同熔点(MP)的脂质材料组成。高压均质(HPH)是在工业规模上生产 NLC 的主要方法之一,工艺条件会影响所生产的 NLC 的特性和物理稳定性。本研究的目的是优化 HPH 工艺条件(循环次数和均质压力)以生产用不同乳化剂配制的 NLC。用于生产 NLC 的预乳液由水相(90%)和单一乳化剂(聚氧乙烯山梨糖醇单油酸酯(Tween 80)、山梨糖醇单硬脂酸酯(Span 60)、大豆分离蛋白(SPI)、乳清蛋白分离物(WPI)或酶改性大豆卵磷脂(SL)组成,以 2%(w/w)的比例,和由甘油三硬脂酸酯(TS)和甘油三油酸酯(TO)组成的脂质相,比例为 40:60(w/w),对应于含有相似含量的饱和和不饱和脂肪酸的模型系统。分别使用 2 水平完全因子设计评估均质压力(HP)(500 至 900 bar)和循环次数(NC)(1 至 3)对每种乳化剂的 NLC 特性的影响。在生产后 24 小时和 15 天,通过粒径(PS)、多分散指数(PI)和 Zeta 电位(ZP)对 NLC 进行了表征。结果表明,SL、Tween 80 和 WPI 促进了纳米范围内的 NLC 生产(PS 范围为 136.00 至 277.17nm),在 25°C 下储存 15 天期间稳定(ZP > |20 mV|)。在所有工艺条件中,700 巴和 2 个循环是本研究中使用的不同乳化剂生产 NLC 的最佳条件。

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