The role of surface active species in the fabrication and functionality of edible solid lipid particles

Surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin crystals with controlled digestibility

BACKGROUND

There is increasing interest in the development of oleogel-based emulsions. However, they usually contained surfactants for stabilization, especially small-molecular weight surfactants, which may have adverse health impacts.

RESULTS

Herein, a surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin (CER/LEC) crystals was developed. The formation and stabilization mechanisms were explored. The different molar ratios of gelator (LEC and CER) in emulsions resulted in different crystal morphology, crystallinity as well as different emulsion properties. This suggested that appropriate crystallinity, crystal size, and interfacial distribution of these crystals provided higher surface coverage against droplets coalescence, thus better emulsion stabilization. Both X-ray diffractograms and contact angle results confirmed that the crystals which were primarily responsible for emulsion stabilization, are co-assembled crystals consisted of both gelators (CER and LEC). Furthermore, the percentage of free fatty acids (FFAs%) results revealed a negative relationship between lipid digestibility and crystal concentration.

CONCLUSIONS

This strategy greatly enriched surfactant-free oleogel-based emulsion formulations, as well as their potential applications in healthy lipid-based products and novel food delivery systems with controlled lipid digestibility. © 2022 Society of Chemical Industry.

Fabrication of chitosan-gelatin films incorporated with thymol-loaded alginate microparticles for controlled drug delivery, antibacterial activity and wound healing: In-vitro and in-vivo studies

Previously, studies have demonstrated the unique characteristics of chitosan-gelatin films as wound dressings applications. However, their application has been limited due to their inadequacy of antimicrobial and anti-inflammatory characteristics. To improve the intended multifunctional characteristics of chitosan-gelatin film, in this study, we designed a novel composite film with the capability of controlled and prolonged release of thymol as a natural antioxidant and antimicrobial drug. Here, thymol-loaded ALG MPs (Thymol-ALG MPs) were prepared by electrospraying method and incorporated into the chitosan-gelatin film. The composite wound dressings of Thymol-ALG MPs incorporated in chitosan-gelatin film (CS-GEL/Thymol-ALG MPs) were characterized by in vitro and in vivo evaluations. The Thymol-ALG MPs demonstrated spherical and uniform morphology, with high encapsulation efficiency (88.9 ± 1.1 %). The CS-GEL/Thymol-ALG MPs exhibited high antibacterial activity against both Gram-positive and Gram-negative bacteria and no cytotoxicity for the L929 fibroblast cells. The release trend of thymol from CS-GEL/Thymol-ALG MPs and Thymol-ALG MPs followed a pseudo-Fickian diffusion mechanism. This wound dressing effectively accelerates the wound healing process at rats' full-thickness skin excisions. Also, the histological analysis demonstrated that the CS-GEL/Thymol-ALG MPs could significantly enhance epithelialization, collagen deposition, and induce skin regeneration. The present antibacterial composite film has promising characteristics for wound dressings applications.

Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability

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.

Oxidative stability of Pickering emulsions

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Oxidative stability of O/W Pickering emulsions depends on their interfacial layer.

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Solid particles can reduce Pickering emulsion oxidation by creating a thick interface.

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Manipulating the charge of the interface can control Pickering emulsion oxidation.

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Adding antioxidants to solid particles can reduce oxidation in Pickering emulsions.

In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.

Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active

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Lipid materials were chosen based on theoretical and experimental lipid screening.

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SLNs and NLCs with high curcumin loading were produced using the selected lipids.

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Nano-sized lipid particles fabricated by tuning the processing parameters.

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Lipid matrix component compatibility affects thermal properties as shown by DSC.

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Formation of distinct lipid structures in liquid lipid concentration-dependent manner.

Lipid nanoparticles have been widely investigated for their use as either carriers for poorly water soluble actives or as (Pickering) emulsion stabilisers. Recent studies have suggested that the fabrication of lipid nanostructures that can display both these performances concurrently, can enable the development of liquid formulations for multi-active encapsulation and release. Understanding the effects of different formulation variables on the microstructural attributes that underline both these functionalities is crucial in developing such lipid nanostructures. In this study, two types of lipid-based nanoparticles, solid lipid nanoparticles and nanostructured lipid carriers, were fabricated using varying formulation parameters, namely type of solid lipid, concentration of liquid lipid and type/concentration of surface active species. The impact of these formulation parameters on the size, thermal properties, encapsulation efficiency, loading capacity and long-term storage stability of the developed lipid systems, was studied. Preliminary lipid screening and processing conditions studies, focused on creating a suitable lipid host matrix of appropriate dimensions that could enable the high loading of a model hydrophobic active (curcumin). Informed by this, selected lipid nanostructures were then produced. These were characterised by encapsulation efficiency and loading capacity values as high as 99% and 5%, respectively, and particle dimensions within the desirable size range (100-200 nm) required to enable Pickering functionality. Compatibility between the lipid matrix components, and liquid lipid/active addition were shown to greatly influence the polymorphism/crystallinity of the fabricated particles, with the latter demonstrating a liquid lipid concentration-dependent behaviour. Successful long-term storage stability of up to 28 weeks was confirmed for certain formulations.

Application of Pickering emulsions in probiotic encapsulation- A review

Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture.

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Probiotics play an important role in maintaining the health of humans and animals.

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Encapsulation improves probiotic viability in harsh environments.

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Probiotics can be encapsulated by many techniques such as emulsification.

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Pickering emulsions use particles instead of molecules to stabilize emulsions.

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Natural particles are more acceptable to some consumers than synthetic emulsifiers.

Recent progress in Pickering emulsions stabilised by bioderived particles

In recent years, the demand for non-surfactant based Pickering emulsions in many industrial applications has grown significantly because of the option to select biodegradable and sustainable materials with low toxicity as emulsion stabilisers. Usually, emulsions are a dispersion system, where synthetic surfactants or macromolecules stabilise two immiscible phases (typically water and oil phases) to prevent coalescence. However, synthetic surfactants are not always a suitable choice in some applications, especially in pharmaceuticals, food and cosmetics, due to toxicity and lack of compatibility and biodegradability. Therefore, this review reports recent literature (2018-2021) on the use of comparatively safer biodegradable polysaccharide particles, proteins, lipids and combinations of these species in various Pickering emulsion formulations. Also, an overview of the various tuneable factors associated with the functionalisation or surface modification of these solid particles, that govern the stability of the Pickering emulsions is provided.

Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles

Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was established. Via melt-emulsification and ultrasonication, MLCD-based SLNs with particle sizes of 120-300 nm were obtained with or without other surfactants. The particle size of the SLNs was influenced by the chemical properties of the surfactants, and surfactants decreased the contact angle of SLNs at the oil-water interface. Gelation was observed in SLNs modified by sodium stearoyl lactylate and lecithin, whereas the addition of Tween 20 resulted in a homogeneous SLN solution. The adsorption of surfactants onto SLN surfaces caused the production of higher amounts of α crystals accompanied by delayed crystallization onset which contributed to the reduction of particle size, interfacial tension and oil wetting ability. The W/O emulsions with higher rigidity and physical stability can be obtained by varying surfactant types and by increasing SLN mass ratios to 60%, whereby more SLNs are adsorbed at the droplet surface as a Pickering stabilizer. This study provides useful insights for the development of diacylglycerol-based SLNs and Pickering W/O emulsions which have great potential for food, cosmetic and pharmaceutical applications.

Development, characterization, molecular docking, and in vivo skin penetration of coenzyme Q10 nanostructured lipid carriers using tristearin and stearyl alcohol for dermal delivery

OBJECTIVES

This study aims to develop coenzyme Q10 nanostructured lipid carriers (NLCs) using tristearin and stearyl alcohol as well as isopropyl palmitate (IPP) as solid and liquid lipid respectively for the dermal delivery system.

METHODS

The coenzyme Q10 NLCs were optimized using tristearin, and stearyl alcohol in different concentrations and further characterized by dynamic light scattering (DLS) for particle size, polydispersity index (PDI), zeta potential, differential scanning calorimetry (DSC) and X-ray diffractometry for crystallinity behavior, Fourier transform infrared spectroscopy (FT-IR) for drug-lipid interaction, scanning electron microscopy (SEM) for particle shape, viscometer for viscosity, and pH meter for pH value. Furthermore, entrapment efficiency (EE), drug loading (DL), and skin penetration in vivo were also evaluated while molecular docking was conducted to examine the interaction between coenzyme Q10 and the lipids.

RESULTS

The coenzyme Q10 NLCs with tristearin-IPP and stearyl alcohol-IPP as lipid matrix had <1,000 nm particle size, <0.3 PDI, less negative than -30 mV zeta potential, about 41% crystallinity index, and about six as the pH value. Moreover, the EE, DL, viscosity, and in vivo skin penetration of the NLCs using tristearin were higher compared to stearyl alcohol, however, the skin penetration depths for both NLCs were not significantly different. Furthermore, the in silico binding energy of coenzyme Q10-tristearin was lower compared to coenzyme Q10-stearyl alcohol. Both of them showed hydrophobic and van der Waals interaction.

CONCLUSIONS

The NLCs of coenzyme Q10 were formulated successfully using tristearin-IPP and stearyl alcohol-IPP for dermal delivery.

Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G'), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.

Development of a Self-Emulsifying Drug Delivery System for Optimized Topical Delivery of Clofazimine

A quality-by-design and characterization approach was followed to ensure development of self-emulsifying drug delivery systems (SEDDSs) destined for topical delivery of the highly lipophilic clofazimine. Solubility and water-titration experiments identified spontaneous emulsification capacity of different excipient combinations and clofazimine. After identifying self-emulsification regions, check-point formulations were selected within the self-emulsification region by considering characteristics required to achieve optimized topical drug delivery. Check-point formulations, able to withstand phase separation after 24 h at an ambient temperature, were subjected to characterization studies. Experiments involved droplet size evaluation; size distribution; zeta-potential; self-emulsification time and efficacy; viscosity and pH measurement; cloud point assessment; and thermodynamic stability studies. SEDDSs with favorable properties, i.e., topical drug delivery, were subjected to dermal diffusion studies. Successful in vitro topical clofazimine delivery was observed. Olive oil facilitated the highest topical delivery of clofazimine probably due to increased oleic acid levels that enhanced stratum corneum lipid disruption, followed by improved dermal clofazimine delivery. Finally, isothermal microcalometric experiments studied the compatibility of excipients. Potential interactions were depicted between argan oil and clofazimine as well as between Span®60 and argan-, macadamia- and olive oil, respectively. However, despite some mundane incompatibilities, successful development of topical SEDDSs achieved enhanced topical clofazimine delivery.

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

Emulsifier-mediated wettability of solid lipid particles promotes the Pickering functionality in oil-in-water emulsions.