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Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin Ciênc. Tecnol. Aliment.
Silva,Janaina Costa da; Borrin,Thais Ribeiro; Ruy,Pâmela; Brito,Thais Carvalho; Pinheiro,Ana Cristina; Vicente,António Augusto; Pinho,Samantha Cristina de.
Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid microparticles; Palm kernel oil; Dynamic in vitro simulated digestion; Medium-chain triglycerides.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300014
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