Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils

Area of Science:

• Food Science
• Materials Science
• Nanotechnology

Background:

• Solid lipid nanoparticles (SLN) are gaining traction in the food industry.
• Lipid composition significantly impacts SLN crystallization, stability, and particle size.
• Understanding hardfat properties is crucial for effective SLN formulation.

Purpose of the Study:

• To evaluate fully hydrogenated oils (hardfats) with varying chain lengths for SLN production.
• To assess the impact of different emulsifiers on SLN characteristics.
• To determine the suitability of formulated SLN for food incorporation.

Main Methods:

• Utilized fully hydrogenated palm kernel, palm, soybean, microalgae, and crambe oils.
• Employed Span 60, soybean lecithin, and whey protein isolate as emulsifiers.
• Evaluated physicochemical characteristics and crystallization properties of SLN over 60 days.

Main Results:

• Hardfat type was the primary influence on SLN crystallization properties.
• SLN formulated with fully hydrogenated palm kernel oil showed instability.
• Fully hydrogenated palm, soybean, microalgae, and crambe oils yielded suitable SLN.
• Span 60-based SLN exhibited instability, while soybean lecithin and whey protein isolate-based SLN demonstrated high stability.

Conclusions:

• Fully hydrogenated palm, soybean, microalgae, and crambe oils are viable for SLN production.
• Soybean lecithin and whey protein isolate are effective emulsifiers for stable SLN.
• SLN formulations with suitable stability and crystallization properties can be developed for food applications.