Candiani Alessandro, Diana Giada, Martoccia Manuel, Travaglia Fabiano, Giovannelli Lorella, Coïsson Jean Daniel, Segale Lorena
Department of Pharmaceutical Sciences, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy.
Gels. 2023 Mar 22;9(3):255. doi: 10.3390/gels9030255.
The ionotropic gelation technique was chosen to produce vitamin D3-loaded microparticles starting from oil-in-water (O/W) Pickering emulsion stabilized by flaxseed flour: the hydrophobic phase was a solution of vitamin D3 in a blend of vegetable oils (ω6:ω3, 4:1) composed of extra virgin olive oil (90%) and hemp oil (10%); the hydrophilic phase was a sodium alginate aqueous solution. The most adequate emulsion was selected carrying out a preliminary study on five placebo formulations which differed in the qualitative and quantitative polymeric composition (concentration and type of alginate selected). Vitamin D3-loaded microparticles in the dried state had a particle size of about 1 mm, 6% of residual water content and excellent flowability thanks to their rounded shape and smooth surface. The polymeric structure of microparticles demonstrated to preserve the vegetable oil blend from oxidation and the integrity of vitamin D3, confirming this product as an innovative ingredient for pharmaceutical and food/nutraceutical purposes.
选择离子凝胶化技术，以亚麻籽粉稳定的水包油（O/W）皮克林乳液为起始原料制备负载维生素D3的微粒：疏水相是维生素D3在由特级初榨橄榄油（90%）和大麻油（10%）组成的植物油混合物（ω6:ω3，4:1）中的溶液；亲水相是海藻酸钠水溶液。通过对五种在定性和定量聚合物组成（所选海藻酸盐的浓度和类型）上不同的安慰剂制剂进行初步研究，选择了最合适的乳液。干燥状态下负载维生素D3的微粒粒径约为1毫米，残留水分含量为6%，由于其圆形形状和光滑表面，具有优异的流动性。微粒的聚合物结构证明能保护植物油混合物不被氧化以及维生素D3的完整性，证实该产品是用于制药和食品/营养保健品目的的创新成分。
