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Fabrication of Edible Solid Lipid Nanoparticle From Beeswax/Propolis Wax by Spontaneous Emulsification: Optimization, Characterization and Stability Publisher Pubmed



Shirvani A1, 3 ; Goli SAH1 ; Varshosaz J2 ; Salviatrujillo L3 ; Martinbelloso O3
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 83111, Iran
  2. 2. Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, Lleida, 25198, Spain

Source: Food Chemistry Published:2022


Abstract

In the current study, the production and characterization of novel solid lipid nanoparticles (SLNs) using safe/low-cost natural beeswax (BW) and propolis wax (PW) and by the simple and inexpensive assay of spontaneous emulsification were studied. To fabricate SLNs, the optimum levels of surfactant/oil ratio (SOR), stirring speed, and time were obtained based on minimum particle size (PS) and polydispersity index (PDI). Therefore, the optimal conditions to produce PW and BW nanoparticles were SOR of 1.26 and 2 under stirring speed of 1050 rpm for 20 min, leading to PS of 21.9 and 23.2 nm, respectively. The contact angle of 73.7° and 62.9° for BW and PW SLNs respectively, showed suitable hydrophilicity to stabilize oil-in-water (O/W) Pickering emulsions. Temperatures over 70 °C led to a drastic increment of PS in both types of SLNs. Upon nanoparticles drying, the utilization of cryoprotectants could cause less aggregation and better reconstitution. © 2022 Elsevier Ltd
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