Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study
The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core an...
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| Format: | Article |
| Language: | English |
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Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72239/ http://psasir.upm.edu.my/id/eprint/72239/1/Development%20and%20characterization%20of%20solid%20lipid%20nanoparticles%20.pdf |
| _version_ | 1848857070530461696 |
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| author | Shtay, Rasha Tan, Chin Ping Schwarz, Karin |
| author_facet | Shtay, Rasha Tan, Chin Ping Schwarz, Karin |
| author_sort | Shtay, Rasha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core and the surfactant blend used to emulsify and stabilize the system was a mixture of sodium stearoyl-2-lactylate (SSL) and mono- and diglycerides of fatty acids (MDG). The particle characteristics and stability of obtained SLN-suspensions were investigated. Moreover, the effect of various cooling conditions on the properties of SLNs and the storage stability during a period of three months were examined. Results proved that cocoa butter is suitable to prepare SLNs with a food-grade quality where the optimized preparation variables resulted in a particle size of 112.7 nm. |
| first_indexed | 2025-11-15T11:51:42Z |
| format | Article |
| id | upm-72239 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:51:42Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-722392020-04-19T15:48:59Z http://psasir.upm.edu.my/id/eprint/72239/ Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study Shtay, Rasha Tan, Chin Ping Schwarz, Karin The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core and the surfactant blend used to emulsify and stabilize the system was a mixture of sodium stearoyl-2-lactylate (SSL) and mono- and diglycerides of fatty acids (MDG). The particle characteristics and stability of obtained SLN-suspensions were investigated. Moreover, the effect of various cooling conditions on the properties of SLNs and the storage stability during a period of three months were examined. Results proved that cocoa butter is suitable to prepare SLNs with a food-grade quality where the optimized preparation variables resulted in a particle size of 112.7 nm. Elsevier 2018-08 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72239/1/Development%20and%20characterization%20of%20solid%20lipid%20nanoparticles%20.pdf Shtay, Rasha and Tan, Chin Ping and Schwarz, Karin (2018) Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study. Journal of Food Engineering, 231. 30 - 41. ISSN 0260-8774 https://www.sciencedirect.com/science/article/abs/pii/S0260877418301092 10.1016/j.jfoodeng.2018.03.006 |
| spellingShingle | Shtay, Rasha Tan, Chin Ping Schwarz, Karin Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title | Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title_full | Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title_fullStr | Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title_full_unstemmed | Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title_short | Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study |
| title_sort | development and characterization of solid lipid nanoparticles (slns) made of cocoa butter: a factorial design study |
| url | http://psasir.upm.edu.my/id/eprint/72239/ http://psasir.upm.edu.my/id/eprint/72239/ http://psasir.upm.edu.my/id/eprint/72239/ http://psasir.upm.edu.my/id/eprint/72239/1/Development%20and%20characterization%20of%20solid%20lipid%20nanoparticles%20.pdf |