Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers  

作　　者：Fernanda Luisa Lüdtke Marcella Aparecida Stahl Renato Grimaldi Lisandro Pavie Cardoso Ana Paula Badan Ribeiro 

机构地区：[1]Department of Food Engineering and Technology,School of Food Engineering,State University of Campinas(UNICAMP),13083-862,Campinas,SP,Brazil [2]Department of Applied Physics,Institute of Physics Gleb Wataghin,State University of Campinas(UNICAMP),13083-859,Campinas,SP,Brazil

出　　处：《Food Bioscience》2023年第3期1425-1435,共11页食品生物科学（英文）

基　　金：grateful to the Coordination for the Improvement of Higher Education Personnel(Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-CAPES)for the financial support(Financial code 001);Fernanda Luisa Lüdtke thanks São Paulo Research Foundation(grants#18/03172-0,#19/05176-6,#16/11261-8 and#19/27354-3,Fundação de AmparoàPesquisa do Estado de São Paulo-FAPESP);Ana Paula Badan Ribeiro thanks the National Council for Scientific and Technological Development(Conselho Nacional de Desenvolvimento Científico e Tecnológico-CNPq)for the productivity grant(#303429/2018-6);Lisandro Pavie Cardoso thanks the National Council for Sci-entific and Technological Development(Conselho Nacional de Desenvol-vimento Científico e Tecnológico-CNPq)for financial support(grant#302626/2016-6)。

摘　　要：Resistance to chemical degradation,a melting point above body temperature,biodegradability,and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers(NLC).This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil(FHSO)and high oleic sunflower oil(HOSO).The lipid systems were charac-terized by their composition in fatty acids and triacylglycerol(TAG),thermal behavior during melting and crystallization,solid fat content(SFC),microscopical features,and polymorphism.Elevated HOSO in lipid sys-tems promoted an increase in unsaturated fatty acids(UFA)and di-and tri-unsaturated TAG,a reduction in SFC and in crystalized areas and variations in thermal behavior.Excepted lipid system 10:90 FHSO:HOSO(w/w),all systems exhibited polymorphic stabilization inβform after 60 days.Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC.

关 键 词：Lipid matrices Fatty acid composition TRIACYLGLYCEROL Crystallization Thermal resistance High oleic sunflower oil Fully hydrogenated vegetable oils 

分 类 号：TS201[轻工技术与工程—食品科学]