FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (18): 7-14.doi: 10.7506/spkx1002-6630-20200910-127

• Food Chemistry • Previous Articles     Next Articles

Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol

YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie   

  1. (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266000, China)
  • Published:2021-09-29

Abstract: In this study, we fabricated shea butter solid lipid nanoparticles (SLNs) by a high-speed shear homogenization method with Tween 20 or Tween 80 as the emulsifier. SLNs were obtained by cooling down to 4 ℃. The particle size range of SLNs with oil to water ratio of 5:5 to 1:9, as determined by dynamic light scattering, was 30.43–278.13 nm. The transmission electron microscopic (TEM) images showed that the particle morphology was spherical. The thermal peak temperature of SLNs ranged from 19.05 to 28.96 ℃ as measured by a differential scanning calorimeter, which was lower than that of shea butter (35.84 ℃). In addition, α-tocopherol, a lipophilic bioactive ingredient, was loaded into SLNs with encapsulation efficiency as high as 95.11%. Therefore, SLNs has great potential for application as a carrier for liposoluble bioactive materials.

Key words: homogenization; emulsion; encapsulation efficiency; carrier

CLC Number: