کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6664522 1427070 2018 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: A factorial design study
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: A factorial design study
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 231, August 2018, Pages 30-41
نویسندگان
, , ,