Preparation of Chitosan-Coated Nanostructured Lipid Carriers (CH-NLCs) to Control Iron Delivery and Their Potential Application to Food Beverage System

Sun Ah Lee, Hee Joung Joung, Hyun Jin Park, Gye Hwa Shin

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Nanostructured lipid carriers (NLCs) and chitosan-coated NLCs (CH-NLCs) were prepared by a combined double emulsion and melt dispersion method. The physicochemical properties of them were investigated to determine the optimum conditions. At 3% emulsifier concentration, the NLCs showed about 191.0 ± 4.1 nm mean particle size and low polydispersity index value compared to those observed under other conditions. The encapsulation efficiency of CH-NLCs was 83.9% which was about 10% higher than that of NLCs. In vitro release test showed that low release amount of iron from the NLCs (11%) and CH-NLCs (5%) in simulated gastric condition within 3 h, whereas the iron release amounts of the NLCs and CH-NLCs were high (over 77%) in simulated intestinal condition because both NLCs and CH-NLCs were totally destructed in the intestinal condition after 3 h. In the thiobarbituric acid test, the absorbance of milk-fortified NLC and CH-NLCs was lower than that of original milk. Based on these results, CH-NLCs showed great potential for iron fortification in milk.

Original languageEnglish
Pages (from-to)904-912
Number of pages9
JournalJournal of Food Science
Volume82
Issue number4
DOIs
Publication statusPublished - 2017 Apr 1

Keywords

  • chitosan
  • ferric pyrophosphate (FePP)
  • iron fortification
  • nanostructured lipid carriers (NLCs)
  • palm oil

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Preparation of Chitosan-Coated Nanostructured Lipid Carriers (CH-NLCs) to Control Iron Delivery and Their Potential Application to Food Beverage System'. Together they form a unique fingerprint.

  • Cite this