Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization,
Atefe Shirvani1, Sayed Amir Hossein Goli2, Jaleh Varshosaz3
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran; Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Abstract:
In the current study, the production and characterization of novel solid lipid nanoparticles (SLNs) using safe/low-cost natural beeswax (BW) and propolis wax (PW) and by the simple and inexpensive assay of spontaneous emulsification were studied. To fabricate SLNs, the optimum levels of surfactant/oil ratio (SOR), stirring speed, and time were obtained based on minimum particle size (PS) and polydispersity index (PDI). Therefore, the optimal conditions to produce PW and BW nanoparticles were SOR of 1.26 and 2 under stirring speed of 1050 rpm for 20 min, leading to PS of 21.9 and 23.2 nm, respectively. The contact angle of 73.7° and 62.9° for BW and PW SLNs respectively, showed suitable hydrophilicity to stabilize oil-in-water (O/W) Pickering emulsions. Temperatures over 70 °C led to a drastic increment of PS in both types of SLNs. Upon nanoparticles drying, the utilization of cryoprotectants could cause less aggregation and better reconstitution.
