Skip to main content

Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability

Journal of the American Oil Chemists' Society volume 89, pages 17–28 (2012)Cite this article

Abstract

The impact of surfactant type and carrier oil type on the phase behavior and physical stability of emulsified tripalmitin was investigated. Solid lipid nanoparticles (SLNs) were prepared by homogenizing lipid and aqueous phases at a temperature (≈80 °C) above the melting point of tripalmitin, and then cooling the resulting oil-in-water emulsion to induce lipid droplet crystallization. When stored at 37 °C, tripalmitin particles had good long-term stability (d < 150 nm) when coated with Tween 20, but were prone to aggregation and gelation when coated with modified starch (MS). Conversely, when stored at ≤20 °C tripalmitin particles coated by MS were more stable to aggregation/gelation than those coated by Tween 20. Blending tripalmitin with low melting point lipids (either medium chain triglycerides or orange oil) prior to homogenization led to a considerable alteration in the SLN phase behavior and stability. DSC measurements indicated that the presence of the carrier oils reduced the crystallization temperature, melting temperature, and melting enthalpy of tripalmitin. In addition, the carrier oils improved the stability of SLNs to particle aggregation and gelation, although some particle coalescence still occurred. These results have important implications for formulating colloidal delivery systems for utilization within the food and other industries.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

References

  1. Liu CH, Wu CT (2010) Optimization of nanostructured lipid carriers for lutein delivery. Colloid Surf A 353:149–156

    Article  CAS  Google Scholar 

  2. Awad TS, Helgason T, Weiss J, Decker EA, McClements DJ (2009) Effect of omega-3 fatty acids on crystallization, polymorphic transformation and stability of tripalmitin solid lipid nanoparticle suspensions. Cryst Growth Des 9:3405–3411

    Article  CAS  Google Scholar 

  3. Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J (2009) Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. J Agric Food Chem 57:8033–8040

    Article  CAS  Google Scholar 

  4. Hentschel A, Gramdorf S, Muller RH, Kurz T (2008) Beta-Carotene-loaded nanostructured Lipid carriers. J Food Sci 73:N1–N6

    Article  CAS  Google Scholar 

  5. Weiss J, Decker EA, McClements DJ, Kristbergsson K, Helgason T, Awad T (2007) Solid lipid nanoparticles as delivery systems for bioactive food components. In: 2nd International Symposium on Delivery of Functionality in Complex Food Systems, Amherst, MA, pp 146–154

  6. Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J (2008) Influence of polymorphic transformations on gelation of tripalmitin solid lipid nanoparticle suspensions. J Am Oil Chem Soc 85:501–511

    Article  CAS  Google Scholar 

  7. Bunjes H, Steiniger F, Richter W (2007) Visualizing the structure of triglyceride nanoparticles in different crystal modifications. Langmuir 23:4005–4011

    Article  CAS  Google Scholar 

  8. Bunjes H, Unruh T (2007) Characterization of lipid nanoparticles by differential scanning calorimetry, X-ray and neutron scattering. Adv Drug Deliv Rev 59:379–402

    Article  CAS  Google Scholar 

  9. Westesen K, Siekmann B (1997) Investigation of the gel formation of phospholipid-stabilized solid lipid nanoparticles. Int J Pharm 151:35–45

    Article  CAS  Google Scholar 

  10. Trotta M, Pattarino F, Ignoni T (2002) Stability of drug-carrier emulsions containing phosphatidylcholine mixtures. Eur J Pharm Biopharm 53:203–208

    Article  CAS  Google Scholar 

  11. Martins S, Sarmento B, Ferreira DC, Souto EB (2007) Lipid-based colloidal carriers for peptide and protein delivery—liposomes versus lipid nanoparticles. Int J Nanomed 2:595–607

    CAS  Google Scholar 

  12. Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J (2009) Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). J Colloid Interf Sci 334:75–81

    Article  CAS  Google Scholar 

  13. Han F, Li SM, Yin R, Liu HZ, Xu L (2008) Effect of surfactants on the formation and characterization of a new type of colloidal drug delivery system: nanostructured lipid carriers. Colloid Surf A 315:210–216

    Article  CAS  Google Scholar 

  14. Mehnert W, Mader K (2001) Solid lipid nanoparticles—production, characterization and applications. Adv Drug Deliv Rev 47:165–196

    Article  CAS  Google Scholar 

  15. Muller RH, Radtke M, Wissing SA (2002) Nanostructured lipid matrices for improved microencapsulation of drugs. Int J Pharm 242:121–128

    Article  CAS  Google Scholar 

  16. Uner M (2006) Preparation, characterization and physico-chemical properties of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC): their benefits as colloidal drug carrier systems. Pharmazie 61:375–386

    CAS  Google Scholar 

  17. Schafer-Korting M, Mehnert WG, Korting HC (2007) Lipid nanoparticles for improved topical application of drugs for skin diseases. Adv Drug Deliv Rev 59:427–443

    Article  Google Scholar 

  18. Awad T, Sato K (2001) Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion. J Am Oil Chem Soc 78:837–842

    Article  CAS  Google Scholar 

  19. Bunjes H, Koch MH, Westesen K (2003) Influence of emulsifiers on the crystallization of solid lipid nanoparticles. J Pharm Sci 92:1509–1520

    Article  CAS  Google Scholar 

  20. Muller RH, Mader K, Gohla S (2000) Solid lipid nanoparticles (SLN) for controlled drug delivery—a review of the state of the art. Eur J Pharm Biopharm 50:161–177

    Article  CAS  Google Scholar 

  21. Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ (2008) Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin solid lipid nanoparticle (SLN) suspensions. Food Biophys 3:155–162

    Article  Google Scholar 

  22. Himawan C, Starov VM, Stapley AGF (2006) Thermodynamic and kinetic aspects of fat crystallization. Adv Colloid Interface Sci 122:3–33

    Article  CAS  Google Scholar 

  23. Walstra P (2003) Physical chemistry of foods. Marcel Decker, New York

    Google Scholar 

  24. Palanuwech J, Coupland JN (2003) Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids Surf A Physicochem Eng Aspects 223:251–262

    Article  CAS  Google Scholar 

  25. Thanasukarn P, Pongsawatmanit R, McClements DJ (2006) Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J Agric Food Chem 54:3591–3597

    Article  CAS  Google Scholar 

  26. Vanapalli SA, Palanuwech J, Coupland JN (2002) Influence of fat crystallization on the stability of flocculated emulsions. J Agric Food Chem 50:5224–5228

    Article  CAS  Google Scholar 

  27. Dickinson E, McClements DJ (1995) Fat crystallization in oil-in-water emulsions. Advances in food colloids. Blackie Academic & Professional, New York, pp 211–244

    Google Scholar 

  28. Povey MJW (2001) Crystallization of oil-in-water emulsions. In: Garti N, Sato K (eds) Crystallization processes in fats and lipid systems. Marcel Dekker, New York, p 251

    Google Scholar 

  29. Thanasukarn P, Pongsawatmanit R, McClements DJ (2004) Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate. Colloids Surf A Physicochem Eng Aspects 246:49–59

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This material is based upon work partly supported by a United States Department of Agriculture, AFRI-NIFA Grant and Hatch Grant.

Author information

Authors and Affiliations

  1. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Cheng Qian, Eric Andrew Decker, Hang Xiao & David Julian McClements

Authors
  1. Cheng Qian
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eric Andrew Decker
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hang Xiao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. David Julian McClements
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to David Julian McClements.

About this article

Cite this article

Qian, C., Decker, E.A., Xiao, H. et al. Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability. J Am Oil Chem Soc 89, 17–28 (2012). https://doi.org/10.1007/s11746-011-1882-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-011-1882-0

Keywords

  • Solid lipid nanoparticles
  • Polymorphic transitions
  • Crystallization
  • Melting
  • Emulsions
  • Orange oil
  • Tripalmitin
  • MCT