High-cis astaxanthin nano lipid carrier: Preparation and bioavailability analysis DOI

C. Han,

Xintong Zhang, Chenchen Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106780 - 106780

Published: May 1, 2025

Language: Английский

Lipid Nanoparticles: Formulation, Production Methods and Characterization Protocols DOI Creative Commons
Fernanda Luísa Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 973 - 973

Published: March 12, 2025

Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Nanoparticles (SLNs) Nanostructured Carriers (NLCs) are particularly promising compound entrapment. However, to fully exploit potential, it is crucial carefully select the appropriate lipid matrices emulsifiers. This review offers a comprehensive, up-to-date examination, considering studies published in last 15 years, of chemical, physical, structural characteristics lipids employed LN production, focusing on key components formulations: matrices, emulsifiers, compounds. In addition, provides in-depth analysis production methods, drawing insights from latest scientific literature, emphasizes most important characterization techniques LNs. Key parameters, including particle size (PS), zeta potential (ZP), crystallinity, thermal behavior, morphology, entrapment efficiency (EE), load capacity (LC), physical stability, discussed. Ultimately, this aims identify critical factors successful stable LNs that efficiently encapsulate deliver highlighting significant applications food systems.

Language: Английский

Citations

0
Moderate milling improved storage stability of quinoa based on the evaluation of lipid oxidation and physicochemical characteristics DOI

Dongjing Ni,

Feng Gao, Hongwei Cao

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

Abstract This study investigated the storage stability of quinoa across various milling degrees (MD) concerning lipid oxidation and physicochemical characteristics during different durations. The process induced tissue disruption, potentially facilitating contact between internal components air, thereby impacting quinoa. findings highlighted that cooking quality textural properties exhibited a more pronounced improvement from MD 19% to 27% over 6 M period. Notably, peak viscosity demonstrated negative correlation with springiness positive water absorption milled throughout storage. Thermal property analysis indicated increase time decomposition fatty acids triggered heat release, consequently reducing enthalpy (Δ H ) in Scanning electron microscopy further exposed lipids varying In contrast higher milling, showcased superior enhanced stability.

Language: Английский

Citations

0
Effect of emulsifier type on camellia oil-based nanostructured lipid carriers for delivery of curcumin DOI
Xinghui Wu, Jiaxin Zhang, Mengqi Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144193 - 144193

Published: April 1, 2025

Language: Английский

Citations

0
High-cis astaxanthin nano lipid carrier: Preparation and bioavailability analysis DOI

C. Han,

Xintong Zhang, Chenchen Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106780 - 106780

Published: May 1, 2025

Language: Английский

Citations

0