Stability and Structural Properties of Food Lipid Nanoparticles Modified by Trehalose
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Abstract:
Trehalose is used to modify lipid-based carriers, i.e., food lipid nanoparticles (FLNs), to increase their stability. Resveratrol, a model functional food factor, was loaded in trehalose-modified food lipid nanoparticles (TMFLPs) to yield functional food colloid particles. The modification conditions of trehalose are discussed. The micromorphology, particle size distribution, phase characteristics, and crystalline features of resveratrol-loaded TMFLPs were characterized. In addition, the stabilities of resveratrol in the TMFLPs and the TMFLPs themselves were investigated. The relationship between the stability and the microstructure of the TMFLPs was studied. The entrapment efficiency, loading capacity, and average size of the resveratrol-loaded TMFLPs were 81.37±1.50%, 8.71±0.13%, and 157.48±1.86 nm, respectively. The size was normally distributed. The TMFLPshad higher loading capacity and long-term stability than that of FNPss. Trehalose was dispersed in the lipid carriers in an amorphous form and it formed a trehalose/lipid eutectic mixture carrier with crystal lattice disfigurement, leading to lower X-ray diffraction intensity. The results confirm that the modification on food lipid nanoparticles (FLNs) via trehalose resulted in a matrix skeletal structure with lipid crystallographic defects, which play an important role in maintaining high loading capability and stability.
