Enhancing the stability of lipid nanoparticle systems by sonication during the cooling step and controlling the liquid oil content.
Aggregation of unstable particles in water limits the application of lipid nanoparticle (LNP) systems to foods despite the capability to encapsulate lipophilic bioactive components. This study exploits a preparation process that can reduce the aggregation of LNPs. Sonication during the cooling step (postsonication) for 4, 5, or 6 min was applied to increase the covering effect of Tween 20 on the particle. Additionally, LNPs were prepared using fully hydrogenated canola oil (FHCO) blended with 0-30 wt % liquid canola oil (LCO) of the lipid phase. Surfactant surface load data indicate that the postsonication might make nonemulsifying Tween 20 diffuse from the aqueous phase to droplet surfaces, which could decrease the crystallinity index (CI) of LNPs due to the inhibition of lipid crystallization. Moreover, the LCO content in lipid matrix could decrease the CI, which could reduce the formation of hydrophobic patches on the particle surface. Therefore, the postsonication and the LCO addition in the matrix could effectively prevent aggregation among hydrophobic patches. This improved colloidal stability of LNPs was verified by the particle shape in transmission electron microscopy and the gelation test. Consequently, LNPs fabricated using 6 min postsonication and 30 wt % LCO in the lipid exhibited the greatest stability (size, 202.3 nm; CI, 57.5%; Tween 20 surface load, 10.29 mg m(-2)). This study may serve as a basis for further research that aims to develop delivery systems for functional foods.
Department of Agricultural Biotechnology, ‡Center for Food and Bioconvergence, and #Research Institute of Agriculture and Life Sciences, Seoul National University , 1 Gwanakro, Gwanakgu, Seoul 151-921, Korea.
Choongjin
C
Ban
Seokwon
S
Lim
Pahn-Shick
PS
Chang
Young Jin
YJ
Choi
D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D046529:Microscopy, Electron, Transmission; D053758:Nanoparticles / Q000737:chemistry*; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry; D000074262:Rapeseed Oil; D013010:Sonication / Q000379:methods*; D013501:Surface-Active Agents / Q000737:chemistry; D014867:Water / Q000737:chemistry; D014961:X-Ray Diffraction
D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D011136:Polysorbates; D000074262:Rapeseed Oil; D013501:Surface-Active Agents; D014867:Water
aggregation; canola oil; colloidal stability; lipid nanoparticle; postsonication