García-Betanzos Claudia I, Hernández-Sánchez Humberto, Ojeda-Piedra Sergio A, Ulloa-Saavedra Araceli, Quintanar-Guerrero David, Zambrano-Zaragoza María L
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico.
Laboratorio de Biotecnología de Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México CP 07738, Mexico.
Polymers (Basel). 2023 Feb 27;15(5):1209. doi: 10.3390/polym15051209.
Solid lipid nanoparticles (SLN) based on candelilla wax were prepared using the hot homogenization technique. The resulting suspension had monomodal behavior with a particle size of 809-885 nm; polydispersity index < 0.31, and zeta potential of -3.5 mV 5 weeks after monitoring. The films were prepared with SLN concentrations of 20 and 60 g/L, each with a plasticizer concentration of 10 and 30 g/L; the polysaccharide stabilizers used were either xanthan gum (XG) or carboxymethyl cellulose (CMC) at 3 g/L. The effects of temperature, film composition, and relative humidity on the microstructural, thermal, mechanical, and optical properties, as well as the water vapor barrier, were evaluated. Higher amounts of SLN and plasticizer gave the films greater strength and flexibility due to the influence of temperature and relative humidity. The water vapor permeability (WVP) was lower when 60 g/L of SLN was added to the films. The arrangement of the SLN in the polymeric networks showed changes in the distribution as a function of the concentrations of the SLN and plasticizer. The total color difference (ΔE) was greater when the content of the SLN was increased, with values of 3.34-7.93. Thermal analysis showed an increase in the melting temperature when a higher SLN content was used, whereas a higher plasticizer content reduced it. Edible films with the most appropriate physical properties for the packaging, shelf-life extension, and improved quality conservation of fresh foods were those made with 20 g/L of SLN, 30 g/L of glycerol, and 3 g/L of XG.
采用热均质技术制备了基于小烛树蜡的固体脂质纳米粒（SLN）。所得悬浮液具有单峰行为，粒径为809 - 885 nm；多分散指数<0.31，监测5周后zeta电位为 - 3.5 mV。制备薄膜时SLN浓度为20和60 g/L，增塑剂浓度分别为10和30 g/L；使用的多糖稳定剂为3 g/L的黄原胶（XG）或羧甲基纤维素（CMC）。评估了温度、薄膜组成和相对湿度对微观结构、热性能、机械性能、光学性能以及水蒸气阻隔性的影响。由于温度和相对湿度的影响，较高含量的SLN和增塑剂使薄膜具有更高的强度和柔韧性。当向薄膜中添加60 g/L的SLN时，水蒸气透过率（WVP）较低。SLN在聚合物网络中的排列显示出其分布随SLN和增塑剂浓度的变化而改变。当SLN含量增加时，总色差（ΔE）更大，值为3.34 - 7.93。热分析表明，使用较高SLN含量时熔点温度升高，而较高增塑剂含量则使其降低。对于新鲜食品的包装、延长保质期和改善品质保存而言，具有最合适物理性能的可食用薄膜是由20 g/L的SLN、30 g/L的甘油和3 g/L的XG制成的。
