Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.

Abstract:

:The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability and in vitro digestibility kinetics was evaluated. Submicron LNPs (d43 ≈ 570-780 nm) were stabilized with Tween 80 at a surfactant-to-oil ratio (SOR) of 0.1. It was reduced below 200 nm at an SOR of 1. The β-carotene retention at 25 °C was not related to the lipid type but rather to the particle size, being lower in samples with smaller particle sizes. Cocoa butter LNPs presented an equally complete digestion as corn oil LNPs and a high β-carotene bioaccessibility, which was related to the high degree of micellarization of monoacylglycerols. This work evidences the potential of LNPs to protect lipophilic bioactive compounds with a high digestibility and bioaccessibility.

journal_name

Food Chem

journal_title

Food chemistry

authors

Salvia-Trujillo L,Verkempinck S,Rijal SK,Van Loey A,Grauwet T,Hendrickx M

doi

10.1016/j.foodchem.2018.11.039

subject

Has Abstract

pub_date

2019-04-25 00:00:00

pages

396-405

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)31977-0

journal_volume

278

pub_type

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