Vitamin A Palimitae Bearing Nano-structured Lipid Carrier (NLC): Factors Affecting Particle Size, Encapsulation Efficiency and Stability

Document Type : Research Article

Authors

1 Department of Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 Department of Pharmaceutical Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

4 Department of Crop Production and Plant breeding, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

5 Department of Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

The encapsulation of nutraceutical compounds in lipid-based carrier systems, ­like nano structured lipid carrier (NLC), is effective in preservation against their degradation during processing and storage. The objective of the present work was to prepare vitamin A palmitate NLC and investigate the influence of several factors on particle size, encapsulation efficiency and stability of prepared particles.  The hot homogenization technique was applied to produce NLC dispersions and the optimum formulation determined with different circumstances changes, including surfactant concentration, solid lipid type (Compritol ATO 888, Cetyl palmitate, Precirol ATO 5), liquid oil type (Miglyol 812, Octyl octanoate) and  lipid-oil ratio. NLCs prepared at 6% poloxamer 407 concentration and at 10:1  precirol (solid lipid) to Octyloctanoate containing 3% vitamin A palmitate concentration (liquid oil) ratio showed significantly smaller size and narrower size distribution range (78 nm and 0.6 respectively). The encapsulation efficiency of this optimum formulation was 98.5% and was stable during 70 days storage. The solid lipid type and lipid-oil ratio had significant influence on particle size of formulations and the surfactant concentration showed no significant effect except at higher concentration like 8%.

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Main Subjects

References

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Innovative Food Technologies
Volume 2, Issue 1
December 2014
Pages 67-82

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History

  • Receive Date: 11 June 2014
  • Revise Date: 10 July 2014
  • Accept Date: 23 November 2014

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