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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability

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Author(s):
Carvalho, Juliana Domingues dos Santos [1] ; Oriani, Vivian Boesso [1] ; de Oliveira, Glazieli Marangoni [2] ; Hubinger, Miriam Dupas [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Lab Proc Engn, POB 6121, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Chem Engn, Campinas - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 6 JUN 2021.
Web of Science Citations: 0
Abstract

This work aimed to study the stability by thermal cyclization of solid lipid microparticles (SLMs) loaded with ascorbic acid (AA). It studies thermal cyclization stability, SLMs were submitted to storage in stress conditions at two alternating temperatures (30 and 45 degrees C) for 48 hr each cycle. The particles were characterized by thermal behavior using DSC, polymorphism, AA retention levels, and AA retention kinetic modeling. The analyses were performed on days 0, 7, 15, 30, and 45 of storage. At the end of the 45th day, the SLMs presented good AA retention values, equivalent to 76.39%, 74.25%-83.07%, respectively, for F1, F2, and F3. The results indicate that all the SLMs had controlled release and followed the Higuchi kinetic model, and the melting peaks remained stable throughout the storage period. The polymorphic analysis revealed that the beta' crystals type was predominant in all the formulations studied. Novelty impact statement For the application of solid lipid microparticles (SLMs), it is necessary to study their physical stability during storage. The use of temperature fluctuations (thermal cyclization) allows the study of the polymorphic, thermal, and retention behavior of the asset in the SLMs. The particles obtained in this work proved to be stable (controlled release by Higuchi model) when subjected to thermal stress during the 45 days of storage, with AA retention ranging from 74.25% to 83.07%, beta' crystals, and invariable melting properties. (AU)

FAPESP's process: 12/50411-4 - Microencapsulation and agglomeration of mussel meat protein hydrolysate for use as flavoring
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants