Abstract
Lipid nanoparticles (LN) using dairy ingredients were developed to evaluate the effect of the unsaturation degree of lipid matrix and the type of emulsifier on the physical properties, and on the kinetic stability of nanosystems over 90 days of storage. The lipid bases used were fully hydrogenated anhydrous milk fat (FHAMF); blends of FHAMF with anhydrous milk fat; and blends of FHAMF with high oleic sunflower oil. The LN were subjected to high pressure hot homogenisation. The systems with the smallest diameter were NL, whose lipid phase is composed only of FHAMF. The increased unsaturation degree of the lipid phases incorporated in the LN promoted a significant increase in particle size. The lipid nanoparticle dispersions stabilised with caseinate showed greater stability at all times evaluated. In this study, it was possible to obtain LN produced exclusively with dairy ingredients.
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