Impact of cocoa butter and medium chain triglycerides ratios on processing stability, supersaturation, and digestive properties of curcumin-loaded nanostructured lipid carriers
Abdullah, Yan‐Qiong Guo, Zengliu Song, Yong Cao, Jie Xiao
Abstract
In the pursuit of optimal delivery of hydrophobic agents such as curcumin, the role of lipid composition in the efficacy of nanostructured lipid carriers is gaining significant attention. This study aimed to investigate the effects of cocoa butter (0–10 wt%) and medium chain triglycerides oil (0–10 wt%) mass ratios on processing stability, crystallization, polymorphism transition, supersaturation, encapsulation, and in vitro digestion of curcumin-loaded nanostructured lipid carriers (Cur-NLCs). Transmission electron microscopy (TEM) analysis showed that spherical Cur-NLCs exhibited larger average particle size with the increase in cocoa butter content. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) revealed that the crystallinity and thickness of solid shells decreased with the increase in liquid lipid content. The obtained Cur-NLCs remained stable under various conditions: thermal treatments (25, 37, 60, and 121 °C), varied ionic strengths (50–500 mM), pH changes (2.0–6.0), centrifugation (21382 x g for 40 minutes), and 60-days storage. Furthermore, Cur-NLCs showed higher supersaturation (1863 ± 20–2328 ± 10%) than that of nanoemulsion (1489 ± 6%) and solid lipid nanoparticles (1635 ± 36%). In addition, the prepared Cur-NLCs exhibited high bioaccessibility (79.4 ± 3.1–91.1 ± 2.1%) along with a controlled release of curcumin. This study provides guidelines to prepare Cur-NLCs with tailored physicochemical, functional, and digestion properties to deliver hydrophobic bioactive substances, nutraceuticals, and pharmaceuticals.