Solute distribution and stability in emulsion-based delivery systems: An EPR study

被引:29
|
作者
Yucel, Umut [1 ]
Elias, Ryan J. [1 ]
Coupland, John N. [1 ]
机构
[1] Penn State Univ, Coll Agr Sci, Dept Food Sci, University Pk, PA 16802 USA
关键词
Emulsions; Solid lipid nanoparticles; Electron paramagnetic resonance spectroscopy; SOLID LIPID NANOPARTICLES; DRUG-DELIVERY; AROMA RELEASE; CRYSTALLIZATION; DENSITY; ALKANE; SLN; SPECTROSCOPY; DISPERSIONS; VISCOSITY;
D O I
10.1016/j.jcis.2012.03.071
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Oil-in-water emulsions and related systems are often used to deliver hydrophobic solutes in foods, personal care products, and pharmaceuticals. Recent work has considered the use of crystalline lipid carrier particles (i.e., solid lipid nanoparticles, SLN) to control the availability of the solute; however, there is little direct evidence for the localization of small molecules in these systems. Alkanes (10 wt.% tetradecane or eicosane) containing the spin probe 4-pheny1-2,2,5,5-tetramethy1-3-imidazoline-1-oxyl (PTMIO, 200 ppm) were homogenized into sodium caseinate solution (1 wt.%) to produce fine or coarse droplets (0.2 mu m or 1.3 mu m, respectively) and cooled to 21.5 degrees C where eicosane is crystalline and tetradecane is liquid. Analysis of the resulting EPR spectra revealed populations of probe in two discrete environments (i.e., aqueous and lipid). PTMIO is largely hydrophobic with 77% and 70% present in the coarse and fine liquid lipid droplets (i.e., tetradecane droplets), respectively. In the solid droplets (i.e., eicosane), all of the probe was excluded from the droplets into the aqueous environment. In all cases, the mobility of the probe in both lipid and aqueous environments was affected by the droplet surface; thus, we hypothesize that the majority of the probe molecules are associated with the droplet interface. The PTMIO was reduced to an EPR-silent form by the addition of iron/ascorbate to the aqueous phase, and the apparent rate constant of the reaction was proportional to the fraction of the spin probe in the aqueous phase. Based on these findings, we propose that droplet crystallization excludes solute molecules from the droplet core to the aqueous environment where they interact with the droplet surface. (C) 2012 Elsevier Inc. All rights reserved.
引用
收藏
页码:105 / 113
页数:9
相关论文
共 50 条
  • [22] Impact of emulsion-based drug delivery systems on intestinal permeability and drug release kinetics
    Buyukozturk, Fulden
    Benneyan, James C.
    Carrier, Rebecca L.
    JOURNAL OF CONTROLLED RELEASE, 2010, 142 (01) : 22 - 30
  • [23] Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
    McClements, David Julian
    Li, Yan
    ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2010, 159 (02) : 213 - 228
  • [24] Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabilization of β-Carotene
    Mao, Yingyi
    Dubot, Marie
    Xiao, Hang
    McClements, David Julian
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (21) : 5163 - 5169
  • [25] Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility
    Ma, Zhaoxiang
    Khalid, Nauman
    Shu, Gaofeng
    Zhao, Yiguo
    Kobayashi, Isao
    Neves, Marcos A.
    Tuwo, Ambo
    Nakajima, Mitsutoshi
    ACS OMEGA, 2019, 4 (06): : 10502 - 10509
  • [26] Interfacial engineering using mixed protein systems: Emulsion-based delivery systems for encapsulation and stabilization of β-carotene
    McClements, D.J. (mcclements@foodsci.umass.edu), 1600, American Chemical Society (61):
  • [27] Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification
    Saberi, Amir Hossein
    Fang, Yuan
    McClements, David Julian
    SOFT MATTER, 2015, 11 (48) : 9321 - 9329
  • [28] Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin
    Feng, Tao
    Hu, Zhongshan
    Wang, Ke
    Zhu, Xiao
    Chen, Da
    Zhuang, Haining
    Yao, Lingyun
    Song, Shiqing
    Wang, Huatian
    Sun, Min
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 161 : 746 - 754
  • [29] Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
    Cansu Ekin Gumus
    Eric Andrew Decker
    David Julian McClements
    Food Biophysics, 2017, 12 : 186 - 197
  • [30] Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
    Gumus, Cansu Ekin
    Decker, Eric Andrew
    McClements, David Julian
    FOOD BIOPHYSICS, 2017, 12 (02) : 186 - 197