Nanostructured lipid carriers loaded with free phytosterols for food applications

Santos, Valéria da Silva; Braz, Bruno Brito; Silva, Alan Ávila; Cardoso, Lisandro Pavie; Ribeiro, Ana Paula Badan; Santana, Maria Helena Andrade

doi:10.1016/j.foodchem.2019.125053

Cited by 40 publications

(18 citation statements)

References 27 publications

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“…The consequence of that is a decrease in the melting and crystallisation temperatures when compared with pure components. This effect can be beneficial for NLCs because the less compact crystalline nanostructures may favour the encapsulation of bioactive compounds (Himawan et al, 2006;Santos et al, 2019).…”

Section: Thermal Analysismentioning

confidence: 99%

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

et al. 2021

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In this work rhamnolipids were evaluated as surfactants for the production of nanostructured lipid carriers (NLCs). NLCs were produced by melt-emulsification using ultra-homogenisation followed by ultrasonication and different ratios of medium-chain-triglycerides and glycerol monostearate (lipid phase) were tested. NLCs presented sizes and polydispersity index values ranged between 97 and 120 nm and 0.20-0.26, respectively. Transmission electron microscopy observations confirmed the size and the spherical morphology of the NLCs. The thermal analysis and X-ray diffraction showed that the amount of solid lipid (glycerol monostearate) influences the melting, crystallisation and enthalpy of NLCs and their degree of crystallinity. Results showed that NLCs were more stable at 4 • C and the best formulation (1% of water phase, 0.05% of biosurfactant and solid: liquid ratio of 10:90) was stable for 30 days. This work showed the possibility of using rhamnolipids to produce NLCs and represent an important step for the development of lipid-based nanosystems using biosurfactants.

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Section: Thermal Analysismentioning

confidence: 99%

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

et al. 2021

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“…Vegetable oil-based nanostructured lipid carriers are more attractive because of their natural biocompatibility and various chain length glycerides. 151 Oliveira et al introduced high-oleic sunflower oil nanostructured lipid carriers to efficiently load βcarotene. 152 It exhibited higher drug loading and retention rate than solid lipids and had no physiological toxicity (Figure 10B).…”

Section: ■ Microstructures Of Beneficial Functional Lipid Capsulesmentioning

confidence: 99%

“…Vegetable oil-based nanostructured lipid carriers are more attractive because of their natural biocompatibility and various chain length glycerides . Oliveira et al introduced high-oleic sunflower oil nanostructured lipid carriers to efficiently load β-carotene .…”

Section: Applications Of Beneficial Functional Lipid Capsulesmentioning

confidence: 99%

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

Cai

Zhang

et al. 2022

J. Agric. Food Chem.

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Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.

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“…In addition, nanoparticles can improve the bioavailability of bioactive compounds, since the nanoscale size of particles with larger surface areas can make them more favorable for interaction with intestinal epithelial cells, of particular importance for food applications and are expected to improve delivery properties, solubility, protection from degradation (oxidation), prolonged residence time in the gastrointestinal tract and efficient absorption of bioactive compounds by cells. For food applications, it is necessary to prepare nanoparticles with food-grade delivery materials, such as chitosan and whey protein, to meet safety requirements [31,38,39]. Nanoliposomes can be defined as single or multilayer vesicles, which include the complete encapsulation of an aqueous phase, or interspersed with the lipid phases, with the water-soluble active in a phospholipid-based membrane ( Figure 1B) [40].…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

et al. 2020

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Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

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Nanostructured lipid carriers loaded with free phytosterols for food applications

Cited by 40 publications

References 27 publications

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

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