Production of novel vitamin D₃ loaded lipid nanocapsules for milk fortification

Figures & data

Table 1. Factors affecting formulation and stability of LNC prepared by PIT method.^[20]

Factor	Effect
Solutol®	Major influence on LNC formation and stability
Temperature cycles	Favouring LNC formation and improving the quality of LNC dispersion
Labrafac®	Influence on LNC size
NaCl	Decrease of PIT
Lipoid®	Stabilising the LNC rigid shell and favouring the freeze-drying process

Figure 1. Schematic production method of lipid nanocapsules by phase-inversion temperature (PIT) technique and chemical structure of LNC and its components.

Table 2. Formulation code of vitamin D loaded LNCs.

Formulation code	Lipid percent	Vitamin D ratio to total lipid phase (%)
1L	16.8	4
2L	20.5	4
3L	16.8	8
4L	20.5	8

Table 3. Particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE), and encapsulation load (EL) of produced nanocarriers.

Formulation code	Particle size (nm)	Zeta potential (mV)	PDI	EE (%)	EL (%)
1	31.95 ± 0.39^b	−6.01 ± 0.75^c	0.249 ± 0.011^ab	96.56 ± 0.34^b	4.09 ± 0.014^a
2	36.66 ±1.24^a	−2.29 ± 1.11^a	0.206 ± 0.001^b	98.81 ± 0.11^a	3.29 ± 0.003^c
3	31.43 ± 0.34^b	−5.08 ± 0.53^bc	0.276 ± 0.040^a	93.25 ± 0.67^d	3.66 ± 0.057^b
4	35.58 ± 0.06^a	−3.67 ± 0.305^ab	0.243 ± 0.002^ab	95.43 ± 0.45^c	3.02 ± 0.030^d

Values in each column for LNC followed by different letters are significantly different (p < 0.01).

Figure 2. TEM morphology of formulation No. 1.

Figure 3. FTIR spectra for vitamin D loaded LNC, blank LNC, Labrafac, Solutol, lecithin, and vitamin D.

Figure 4. Release profiles of vitamin D loaded LNC at gastric media (pH: 1.2) and intestinal media (pH: 7.4).

Table 4. Model parameters of vitamin D release from LNC.

Model		Whole release process	Intestinal media	Gastric media
Higuchi	k	0.008	0.003	0.02
	R	0.952	0.923	0.98
Rigter–Peppas	N	0.363	0.808	0.349
	K	0.017	0.001	0.005
	R	0.998	0.995	1
Quadratic	k1	−1.036E-8	−1.549E-9	−2.307E-8
	k2	7.99E-06	2.37E-06	4.69E-06
	R	0.84	0.99	0.966
Weibull	aω	1.026	1.011	1.021
	bω	21.494	108.96	12.64
	R	0.879	0.778	0.986

Parameters of models were obtained by nonlinear regression. ‘R’ is correlation coefficient, and n, k, k₁, k₂, a_ω, and b_ω are parameters of the models.

Table 5. Sensory results of fortified milk with vitamin D loaded LNC, direct fortification, and blank samples.

	Properties
Sample	Creamy flavour^NS	After taste^NS	Yellowness^NS	Creamy aroma^NS	Homogeneity^NS	Thickness^NS	Total acceptance^NS
Blank milk	4.55 ± 0.38	3.23 ± 1.01	3.78 ± 0.19	4.00 ± 0.33	4.00 ± 0.00	5.23 ± 0.83	5.56 ± 0.83
Direct vitamin fortification	5.11 ± 0.19	3.23 ± 0.50	3.67 ± 0.19	4.78 ± 0.19	4.67 ± 1.20	5.00 ± 0.33	5.34 ± 1.34
Vitamin loaded LNC	4.55 ± 0.19	3.45 ± 0.70	3.45 ± 0.38	3.56 ± 0.50	4.23 ± 0.96	5.45 ± 0.70	4.89 ± 0.70

NS: Not significant at 0.05.

Hategekimana, S.; et al. Encapsulation of Vitamin E: Effect of Physicochemical Properties of Wall Material on Retention and Stability. Carbohydrate Polymers 2015, 124, 172–179.

 PubMed Web of Science ®Google Scholar