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Journal ArticleDOI

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

01 Mar 2008-Food Biophysics (Springer US)-Vol. 3, Iss: 2, pp 146-154
TL;DR: Solid lipid nanoparticles (SLN) as discussed by the authors are a type of nano-emulsions with the dispersed phase being composed of a solid carrier lipid and bioactive ingredient mixture.
Abstract: The inclusion of bioactive compounds, such as carotenoids, omega-3 fatty acids, or phytosterols, is an essential requisite for the production of functional foods designed to improve the long-term health and well-being of consumers worldwide. To incorporate these functional components successfully in a food system, structurally sophisticated encapsulation matrices have to be engineered, which provide maximal physical stability, protect ingredients against chemical degradation, and allow for precise control over the release of encapsulated components during mastication and digestion to maximize adsorption. A novel encapsulation system initially developed in the pharmaceutical industries to deliver lipophilic bioactive compounds is solid lipid nanoparticles (SLN). SLN consist of crystallized nanoemulsions with the dispersed phase being composed of a solid carrier lipid–bioactive ingredient mixture. Contrary to larger colloidal solid lipid particles, specific crystal structures can be “dialed-in” in SLN by using specific surfactant mixtures and ensuring that mean particle sizes are below 100–200 nm. Moreover, in SLN, microphase separations of the bioactive compound from the solidifying lipid matrix can be prevented resulting in an even dispersion of the encapsulated compound in the solid matrix thereby improving chemical and physical stability of the bioactive. In this review article, we will briefly introduce the structure, properties, stability, and manufacturing of solid lipid particles and discuss their emerging use in food science.
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Journal ArticleDOI
TL;DR: An overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry is provided.
Abstract: Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologically-active lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The small size of the particles in nanoemulsions (r<100 nm) means that they have a number of potential advantages over conventional emulsions-higher stability to droplet aggregation and gravitational separation, high optical clarity, ability to modulate product texture, and, increased bioavailability of lipophilic components. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This review article provides an overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry.

1,226 citations


Cites background from "Solid Lipid Nanoparticles as Delive..."

  • ...11), e.g., by crystallizing the lipid phase (Weiss et al., 2007)....

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  • ...A major potential advantage of SLN and NLC systems is that the rate of molecular diffusion through the lipid phase can be reduced, which can slow down chemical-degradation reactions and improve the stability of encapsulated lipophilic components (Weiss et al., 2007)....

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  • ..., by crystallizing the lipid phase (Weiss et al., 2007)....

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  • ...By careful selection of oil type and thermal history, it is possible to control the type, concentration, and location of the crystals within the droplets, which can lead to novel functional properties (Bummer, 2004; Kesisoglou et al., 2007; Weiss et al., 2007)....

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Journal ArticleDOI
TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
Abstract: There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

834 citations

Journal ArticleDOI
TL;DR: In this paper, the authors examined the impact of system composition and homogenization conditions on the formation of nanoemulsions using a high-pressure homogenizer (microfluidizer).

760 citations

Journal ArticleDOI
TL;DR: This insures the protection of the fragile oil and controlled release of the essential oils for various applications such as in vitro diagnosis, therapy, cosmetic, textile, food etc.

667 citations

Journal ArticleDOI
TL;DR: A wide discussion about preparation methods, advantages, disadvantages and applications of LNPs is presented by focusing on SLNs and NLCs, two major types of Lipid-based nanoparticles.
Abstract: Lipid nanoparticles (LNPs) have attracted special interest during last few decades. Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) are two major types of Lipid-based nanoparticles. SLNs were developed to overcome the limitations of other colloidal carriers, such as emulsions, liposomes and polymeric nanoparticles because they have advantages like good release profile and targeted drug delivery with excellent physical stability. In the next generation of the lipid nanoparticle, NLCs are modified SLNs which improve the stability and capacity loading. Three structural models of NLCs have been proposed. These LNPs have potential applications in drug delivery field, research, cosmetics, clinical medicine, etc. This article focuses on features, structure and innovation of LNPs and presents a wide discussion about preparation methods, advantages, disadvantages and applications of LNPs by focusing on SLNs and NLCs.

649 citations

References
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Book
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3,950 citations

Journal ArticleDOI
TL;DR: An overview about the selection of the ingredients, different ways of SLN production and SLN applications, and the in vivo fate of the carrier are presented.

2,786 citations

Book
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TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Abstract: Context and background Emulsion science in the food industry General characteristics of food emulsions Emulsion properties Hierarchy of emulsion properties Understanding food emulsion properties Molecular characteristics Introduction Forces of nature Origin and nature of molecular interactions Overall intermolecular pair potential Molecular structure and organization is determined by a balance of interaction energies and entropy effect Thermodynamics of mixing Molecular conformation Compound interactions Computer modeling of liquid properties Measurement of molecular characteristics Colloidal interactions Introduction Colloidal interactions and droplet aggregation Van der Waals interactions Electrostatic interactions Steric interactions Depletion interactions Hydrophobic interactions Hydration interactions Thermal fluctuation interactions Nonequilibrium effects Total interaction potential Measurement of colloidal interactions Prediction of colloidal interactions in food emulsions Emulsion ingredients Introduction Fats and oils Water Emulsifiers Texture modifiers Other food additives Factors influencing ingredient selection Interfacial properties and their characterization Introduction General characteristics of interfaces Adsorption of solutes to interfaces Electrical characteristics of interfaces Interfacial composition and its characterization Interfacial structure Interfacial rheology Practical implications of interfacial phenomena Emulsions formation Introduction Overview of homogenization Flow profiles in homogenizers Physical principles of emulsion formation Homogenization devices Factors that influence droplet size Demulsification Future developments Emulsion stability Introduction Rheological properties of materials Measurement of rheological properties Rheological properties of emulsions Computer simulation of emulsion rheology Major factors influencing emulsion rheology Future trends Emulsion flavor Introduction Flavor partitioning Flavor release Emulsion mouthfeel Measurement of emulsion flavor Overview of factors influencing emulsion flavor Concluding remarks and future directions Appearance Introduction General aspects of optical properties of materials Mathematical modeling of emulsion color Measurement of emulsion color Major factors influencing emulsion color Concluding remarks and future directions Characterization of emulsion properties Introduction Testing emulsifier effectiveness Microstructure and droplet size distribution Disperse phase volume fraction Droplet crystallinity Droplet charge Droplet interactions Food emulsions in practice Introduction Milk and cream Beverage emulsions Dressings References Index

2,524 citations

Journal ArticleDOI
TL;DR: As a novel type of lipid nanoparticles with solid matrix, the nanostructured lipid carriers (NLC) are presented and improvements discussed, for example, increase in loading capacity, physical and chemical long-term stability, triggered release and potentially supersaturated topical formulations.

1,783 citations

Journal ArticleDOI
TL;DR: The biological activity of parenterally applied SLN and biopharmaceutical aspects such as pharmacokinetic profiles as well as toxicity aspects are reviewed.

1,302 citations