Lipid nanoparticles based on omega-3 fatty acids as effective carriers for lutein delivery. Preparation and in vitro characterization studies

Lăcătuşu, Ioana; Mitrea, Elena; Badea, Nicoleta; Stan, Raluca; Oprea, Ovidiu; Meghea, Aurelia

doi:10.1016/j.jff.2013.04.010

Cited by 108 publications

(45 citation statements)

References 34 publications

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“…Solid lipid nano or microparticle systems are often suitable for oil encapsulation due to the compatibility between the oil and the encapsulant matrix. Lacatusu et al (2013) encapsulated fish oil in nanostructured lipid carriers with 88.5% efficiency. Unfortunately some works in the literature did not present information on efficiency values, possibly assuming total encapsulation (Muchow et al, 2009;Salminen et al, 2013).…”

Section: Fatty Acid Encapsulation Efficiency (Ee%)mentioning

confidence: 99%

“…Hot homogenization is also an interesting technique due to the natural compatibility between PUFAs and the solid lipid matrix (Lacatusu et al, 2013;Muchow et al, 2009;Salminen et al, 2013). Encapsulation by hot homogenization is also favored by the fact that the liquid oil hinders the solid lipid crystallization, generating a less ordered microstructure or even an amorphous phase (Tamjidi et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

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-Encapsulation of polyunsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to in natura oil. Both omega-3 and omega-6 were effectively encapsulated, keeping the same omega-3:omega-6 ratio presented in the in natura oil. Calorimetric analysis confirmed that encapsulation improved the thermal stability of the chia oil.

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Section: Fatty Acid Encapsulation Efficiency (Ee%)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

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“…No significant difference was detected between the encapsulation efficiency of omega-3 and omega-6 (p < 0.05), therefore the omega-3:omega-6 ratio found for in natura oil (3.11 ± 0.05) was maintained after encapsulation (3.14 ± 0.14) at a significance level of 95%.Encapsulation of liquid lipids in solid lipid matrices is expected to be greater than the obtained by other methods due the inherent compatibility between encapsulant and the encapsulated compound. Lacatusu et al (2013) obtained encapsulated fish oil in nanostructure lipid carriers finding an efficiency of 88.5%. However, several authors do not present encapsulation efficiency in their works, probably assuming maximum values (Salminen et al 2013;Muchow et al 2009), which could lead to erroneous conclusions.…”

Section: Chia Oil Encapsulationmentioning

confidence: 97%

Fatty Acids Profile of Chia Oil-Loaded Lipid Microparticles

Souza¹,

Sánchez²,

Valderrama³

et al. 2015

Anais Do Congresso Brasileiro De Engenharia Química Em Iniciação Científica - Cobeq IC 2015

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-Encapsulation of poly unsaturated fatty acid (PUFA) is known to be an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil has raised interest as a reliable source of both omega-3 and omega-6 but its encapsulation must be better evaluated. In this work, chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss was expected to occur during the encapsulation procedure. After lyophilization, the fat acids profile of the oil loaded microparticles was determined by gas chromatography and compared to that of the in natura oil. Both omega-3 and omega-6 were effectively encapsulated keeping the same omega-3:omega-6 ratio presented in the in natura oil.

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“…Lipid NPs based on omega-3 fatty acids were also found to be effective carriers for lutein delivery and they showed excellent in vitro antioxidant activity by scavenging up to 98% oxygen free radicals. Moreover, they were able to ensure a better, in vitro sustained release of lutein as compared to conventional nanoemulsions [343]. In the mice fed daily with lycopene nanoliposomes or lycopene-rich oil by gavage liver lycopene content as well as activities of superoxide dismutase, peroxidase and catalase were higher compared to that of lycopene-rich oil treated mice, while malondialdehyde content was significantly decreased indicating that nanoliposomes can robustly increase the antioxidant capability of lycopene in vivo [344].…”

Section: Nanotechnologies In Food Industrymentioning

confidence: 99%

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Jampílek

Kráľová

2015

Ecological Chemistry and Engineering S

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Nanoagrochemicals, such as nanopesticides, nanofertilizers or plant growth stimulating nanosystems, were primarily designed to increase solubility, enhance bioavailability, targeted delivery, controlled release and/or protection against degradation resulting in the reduced amount of applied active ingredients and finally in a decrease of dose-dependent toxicity/burden. This paper is a comprehensive up-to-date review related to the preparation and the biological activity of nanoformulations enabling gradual release of active ingredient into weeds and the body of pests and controlled release of nutrients to plants. The attention is also devoted to the decrease of direct environmental burden and economic benefits due to application of nanoformulations, where less amount of active ingredient is needed to achieve the same biological effect in comparison with bulk. The application of nanotechnology in the areas such as food packaging, food security, encapsulation of nutrients and development of new functional products is analysed. The use of nanoparticles in biosensors for detection of pathogens and contaminants as well as in DNA and gene delivery is discussed as well. Benefits and health risks of nanoagrochemicals are highlighted, and special attention is given to nanoecotoxicology and guidelines and regulatory documents related to the use of nanoformulations in agriculture and food industry.

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Lipid nanoparticles based on omega-3 fatty acids as effective carriers for lutein delivery. Preparation and in vitro characterization studies

Cited by 108 publications

References 34 publications

Fatty acids profile of chia oil-loaded lipid microparticles

Fatty acids profile of chia oil-loaded lipid microparticles

Fatty Acids Profile of Chia Oil-Loaded Lipid Microparticles

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

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