Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing \u03b2-carotene

Hanna Salminen,Anna-Sophie Stübler,Jochen Weiss

doi:10.1007/s00217-020-03431-0

Hanna Salminen, Anna-Sophie Stübler + Show 1 more

Open Access

https://doi.org/10.1007/s00217-020-03431-0

Copy DOI

Abstract

Solid lipid nanoparticles (SLN) have emerged as a potential delivery system for bioactive ingredients, as they are associated with improving the stability of incorporated bioactive components by preventing their diffusion to the particle surface. The aim of this study was to investigate the impact of carrier lipid composition and surfactant type on the physical stability and thermal behavior of SLN containing β-carotene. As carrier lipids we used cocoa butter and/or tristearin and as surfactants we used Quillaja saponin extract in a combination with high- or low-melting lecithin. All the ingredients were food-grade. The results showed that all the SLN were physically stable and had a particle diameter < 200 nm, except for SLN containing only tristearin as carrier lipid and Quillaja saponins and low-melting lecithin as emulsifier, which showed slightly increased particle sizes during storage due to polymorphic transition. In general, this study indicated that the introduction of heterogenous lipids can improve the physical stability of the SLN due to the more random crystal structures formed. Moreover, the polymorphic stability is dependent on the surfactants applied. These results are of interest for manufacturers in food, pharmaceutical, cosmetic and personal care industries using cocoa butter or any lipid blend to enrich their products with bioactive components.

Highlights

Healthy eating and natural products are increasingly important for consumers
This agrees with previous literature that demonstrated that Solid lipid nanoparticles (SLN) stabilized with 2% Quillaja saponins in combination with low-melting lecithin are less stable than SLN stabilized with Quillaja saponins and high-melting lecithin [4]
The current study showed the successful formation of stable food-grade SLN comprised of cocoa butter-tristearin lipid matrix with and without encapsulated β-carotene upon applying Quillaja saponins and high- or low-melting lecithins as surfactants

Summary

Introduction

Healthy eating and natural products are increasingly important for consumers. Cocoa butter derived from the seeds of Theobroma cacao tree is one of the main component in chocolate manufacturing, but it is widely used in personal care, cosmetics and pharmaceutical products [1, 2]. The incorporation of active ingredients into cocoa butterbased products is one possible way to deliver novel functionalities, for example, by enhancing the overall stability of cocoa butter-based commodities or improving nutritional value of foods rich in cocoa butter. Such active ingredients for health purposes include, for example, β-carotene, which is a provitamin A and performs vital functions for growth and development in the body [3]. Solid lipid nanoparticles (SLN) have emerged as such a potential delivery system for bioactive ingredients such as β-carotene [4, 5]. The advantage of SLN is due to the solidified lipid matrix that limits the mass transport of the incorporated ingredients to the surface of the particle, where oxygen and other pro-oxidants are in abundance, limiting the oxidation of the incorporated ingredient [5, 6]

Objectives

Methods

Results

Conclusion