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Solid lipid nanoparticles stabilized by sodium caseinate and lactoferrin
- Oliveira, Davi Rocha Bernardes, Furtado, Guilherme de Figueiredo, Cunha, Rosiane Lopes
- Food hydrocolloids 2019 v.90 pp. 321-329
- beta-carotene, differential scanning calorimetry, emulsifiers, hydrocolloids, hydrophobicity, lactoferrin, lipids, nanocarriers, nanoparticles, particle size, sodium caseinate, solvents, surfactants
- Tristearin solid lipid nanoparticles were produced by the solvent displacement technique using native and dissociated sodium caseinate or lactoferrin as natural surfactants in different concentrations. All particles showed nanometric size and monomodal distribution, but the dissociated sodium caseinate were able to produce particles with a slight smaller size and polydispersity. Differential scanning calorimetry analysis showed that nanoparticles stabilized with proteins might present multiple crystalline form, which could be very attractive for hydrophobic bioactive incorporation. In fact, β-carotene loaded nanoparticles stabilized with dissociated sodium caseinate showed a better protection against bioactive degradation, which was associated to the more efficient coverage of lipid surface, since protein molecules were previously unfolded. Lactoferrin covering tristearin nanoparticles also presented good results regarding β-carotene protection. Protein covering solid lipid nanoparticles are novelty among nanocarrier systems and exhibit some advantages such as reduced particle size, elevated surface charge, good protection for hydrophobic compounds and substitution of synthetic emulsifiers by natural ones, which makes this a potential and versatile delivery system for food and pharmaceutical applications.