title: Characterization of ergocalciferol loaded solid lipid nanoparticles.
abstract: The use of solid lipid nanoparticles (SLNs) is a technique that has been widely used in the pharmaceutical industry for the last 2 decades and has become of increasing interest to food scientists due to its potential for encapsulation and controlled release. Ergocalciferol (vitamin D₂) is a bioactive compound whose deficiency may lead to rickets in children and osteomalacia in adults. In this study, ergocalciferol was encapsulated in tripalmitin SLNs stabilized by polysorbate 20 (Tween 20). SLN dispersions (5% w/w) were prepared by hot homogenization technique using a nozzle-type high-pressure homogenizer. Ergocalciferol at 0%, 5%, 10%, 15%, and 20% (w/w of lipid) was dissolved in the molten lipid at 80 °C, mixed with a 5% (w/w) aqueous solution of polysorbate 20 and homogenized at 138 MPa at 80 °C. Particle size, thermal properties, and microstructure were evaluated by dynamic light scattering (DLS), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) respectively. As the proportion of ergocalciferol in the SLN increased from 0% to 20%, the Z-average values of the particles gradually decreased (P≤ 0.05) from approximately 120 nm to approximately 65 nm. DSC analysis of freeze dried SLN samples showed gradual decrease in enthalpies of fusion and crystallization for stable β-subcell whereas for SLN dispersions, the enthalpy of fusion of unstable α-subcell crystal increased with increased ergocalciferol loading. The TEM images of the ergocalciferol loaded SLN samples showed the presence of spherical as well as rod-shaped nanoparticles. It was also observed that the turbidity of the SLN dispersions reduced noticeably with increased ergocalciferol loading. This finding could be useful in terms of fortification of clear juices with ergocalciferol.
  
  
  CONCLUSIONS
  Solid lipid nanoparticles (SLNs) were used in this study to encapsulate vitamin D₂, a vitamin important for bone health. It was found that as the concentration of vitamin D₂ increased in the lipid phase of SLN dispersion, the clarity of the dispersion increased. Also, with increased vitamin D₂ concentration, the stability of lipid crystal structure was affected in a way that indicates higher capacity of lipid to incorporate the vitamin molecules and hence to protect them better from oxygen and light. This vitamin loaded SLNs may offer alternatives to milk and margarine as a source of vitamin D.
authors.affiliation: Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Mandar R
authors.initials: MR
authors.lastname: Patel
authors.forename: M Fernanda
authors.initials: MF
authors.lastname: San Martin-Gonzalez
mesh_terms: D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D004872:Ergocalciferols / Q000008:administration & dosage* / Q000737:chemistry*; D005079:Excipients / Q000737:chemistry; D005527:Food, Fortified / Q000032:analysis; D006358:Hot Temperature; D008055:Lipids / Q000737:chemistry*; D046529:Microscopy, Electron, Transmission; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D009391:Nephelometry and Turbidimetry; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry; D044366:Transition Temperature; D014280:Triglycerides / Q000737:chemistry
chemical_list: D004872:Ergocalciferols; D005079:Excipients; D008055:Lipids; D011136:Polysorbates; D014280:Triglycerides; C005859:tripalmitin