Preparation and Characterization of Novel Lipid Carriers Containing Microalgae Oil for Food Applications

Abstract

This work investigated the suitability of lipid carriers as potential encapsulation method to improve the physical and chemical stability of microalgae oil high in docosahexaenoic acid (DHA). Lipid carriers with various oil contents were successfully prepared by a microfluidization method using stearic acid as solid lipid, microalgae oil as liquid lipid, and poloxamer 188 as surfactant. Results show that the mean particle diameter of the lipid carriers was in the range of 300 to 350 nm with the polydispersity index below 0.2. The lipid carriers were found to have spherical shape when examined under the transmission electron microscope. Data from the encapsulation efficiency and loading capacity indicate high distribution of microalgae oil throughout the lipid carriers and good physical stability as reflected by the particle size and size distribution during storage. Furthermore, the lower DPPH scavenging activity of lipid carriers compared with that of free microalgae oil suggests better chemical stability of microalgae oil encapsulated in lipid carriers. The addition of microalgae oil into lipid phase could disturb the crystalline order and form lattice defects to enable encapsulation of DHA as revealed by the results from differential scanning calorimetery. Current results suggest that this type of novel lipid carriers could be an efficient and promising carrier system for delivery of microalgae oil.

Preparation of coffee oil-algae oil-based nanoemulsions and the study of their inhibition effect on UVA-induced skin damage in mice and melanoma cell growth

“…25 In addition, the copper grid may combine with oil droplets in the emulsion leading to a further reduction in particle size. [25][26][27] Compared to published reports, the size of nanoemulsion prepared in our experiment was smaller. For instance, Morral-Ruiz et al 25 prepared nanoemulsions composed of medium-chain fatty acid, Tween 80, water, isophorone diisocyanate, and PEG 400 or l-lysine; the average particle size was determined to be 68±10 nm or 52±7 nm by TEM, respectively, as well as 72.1 nm or 55.7 nm by DLS.…”

“…Similarly, Nam et al 26 used tocopheryl acetate as oil phase, polyethylene oxide-block-poly(ε-caprolactone) as cosolvent, phospholipon and hydrogenated soy lecithin as mixed surfactants to prepare nanoemulsion; the average particle size was 60-80 and 100.2±2.8 nm by TEM and DLS analyses, respectively. In a later study, Wang et al 27 prepared an algae …”

“…Also, the encapsulation efficiency of DHA in nanoemulsion was 100%. In a similar study dealing with the preparation of nanoemulsion with algae oil (15%-50%) and stearic acid as oil phase, poloxamer 188 as surfactant, and water as aqueous phase, the authors 27 reported the encapsulation efficiency of DHA to be 100%-88.83%, depending on the algae oil level, that is, the higher the level of algae oil, the lower the encapsulation efficiency of DHA. The authors further explained that solid lipid (stearic acid) may act as lipid carrier, and during crystallization, unencapsulated liquid oil (algae oil) may accumulate on the surface of the nanoparticle, leading to a decline in the encapsulation efficiency of DHA.…”

“…The authors further explained that solid lipid (stearic acid) may act as lipid carrier, and during crystallization, unencapsulated liquid oil (algae oil) may accumulate on the surface of the nanoparticle, leading to a decline in the encapsulation efficiency of DHA. 27 Inhibition of nanoemulsion on keratin cells hacaT Figure 4 shows the cell viability of HaCaT as affected by irradiation with (A) UVA and (B) UVB in the presence and absence of coffee oil-algae oil nanoemulsion. The cell viability of HaCaT remained unaffected when treated with coffee oil-algae oil nanoemulsion without irradiation.…”

Modification and stabilizing effects of PEG on resveratrol-loaded solid lipid nanoparticles

“…When RES-SLNs are formed, the melting point decreases due to the transformation of some of the crystal forms of the lipid carrier to the β′-form. The crystal lattice of the β-form and β′-form is arranged in an orderly fashion with a high degree of crystallinity, so that resveratrol that is dispersed interstitially in the lipid matrix can be excluded from the lipid crystal easily during the solidification process, leading to insufficient encapsulation efficiency and burst release [28,29]. However, the crystal structure of RES-PEG-SLNs differs from that of RES-SLNs.…”