Cocoa Butter and vitamin E Lecithin-loaded Solid Lipid Nanoparticles: Physicochemical Stability, Morphology and Rheological behaviour

LUIS M. MARTÍNEZ; JORGE A. MARTINETTI MONTANARI; RAMIRO PERROTTA; DARIO SPELZINI; SILVIA DEL VALLE ALONSO

Sierra de la Ventana

Congreso; SAB 2014 - XLIII Reunión anual de la Sociedad Argentina de Biofísica; 2014

Sociedad Argentina de Biofísica

A new composition solid lipid nanoparticles (SLN) made of soy lecithin(SPC), cocoa butter(CB), vitamin E (VE) and stearic acid (EA) or calcium stearate (CaE) were characterized by dynamic light scattering, optic and SEM microscopy as possible carrier-application in food like cheese or yogurt. SLN were obtained according to Montanari et al, 2013. SLN studies were carried out: thermal-stability by optic microscopy with a thermostatic platform, time-stability with dynamic light scattering morphology by SEM, polarity by Zeta potential, and rheological behaviour by shear stress and shear rate studies. Results showed stability of different time length, being the most stable that off stearic acid, followed by calcium-stearate and basic formulation. They all had negative potential (c.a. -60 mV). SEM showed nearly spherical shape, which had a size between 90 ? 400 nm. Data obtained for rheological behaviour was fitted with Herscher-Bulkley model. Consistency (K  ) and flow index (n) obtained are indicative of n values below 0, meaning that behaviour is pseudoplastic, for all of the formulations assayed. K diminishes with temperature increment normally, so the formulations that comply with this are those made of SPC?CB?VE?EA and SPC ? CB ? VE ? CaE.   References: Montanari and Alonso. VIth  International Conference on Polyphenols and Health. 2013. 52 Fernandez et al, 155-168, 2013. Pub.Reológicas: 1º Cong.Arg. Biorreología. 978-987-702-043-4