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Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles

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Abstract

This study evaluates interactions between the lipid core and the phospholipid interface in oil in water emulsions and solid lipid nanoparticles. Interactions between the core and the interface are characterized based on changes in structural order and lateral mobility of the phospholipid interface as a function of physical state of the lipid core (solid vs. liquid) and composition of phospholipids and bile salts at the interface. Changes in structural order of the lipid core are also evaluated as a function of composition of the interface. Emulsions (liquid core) and solid lipid nanoparticles (solid core) are formulated using an eicosane lipid core. Phospholipid with long carbon chain (C16)-high melting phospholipids (41 °C) and short carbon chain (C12)-low melting phospholipid (−1 °C) are selected as emulsifiers. The results of fluorescence anisotropy measurements show that physical state of the lipid core does not significantly influence molecular order of the phospholipid interface. These measurements also demonstrate that molecular order of the lipid core is only marginally impacted by composition of the interface. Excimer formation measurements with pyrene labeled phospholipids illustrate that the composition of phospholipid and bile salts has a significant impact on lateral mobility of emulsifiers at the interface. Results also show that physical state of the lipid core has no significant influence on lateral mobility of emulsifiers at the interface. In summary, these results highlight that properties of phospholipid emulsion interface are a strong function of composition of emulsifiers and co-emulsifiers and are independent of physical state of the lipid core.

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Acknowledgements

We would like to thank Prof. Atul N. Parikh for the use of the fluorescence spectrometer. These research efforts were supported by funding from ACS-PRF (award # 51459-DNI5) and NSF-CAPPS.

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Authors and Affiliations

  1. Department of Food Science & Technology, University of California-Davis, One Shields Ave., Davis, CA, 95616, USA

    Daniel A. Bricarello, Yuanjie Pan & Nitin Nitin

  2. Department of Biological & Agricultural Engineering, University of California-Davis, Davis, CA, 95616, USA

    Nitin Nitin

Authors
  1. Daniel A. Bricarello
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  2. Yuanjie Pan
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  3. Nitin Nitin
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Correspondence to Nitin Nitin.

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Bricarello, D.A., Pan, Y. & Nitin, N. Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles. Food Biophysics 10, 466–473 (2015). https://doi.org/10.1007/s11483-015-9413-4

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  • DOI: https://doi.org/10.1007/s11483-015-9413-4

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