Solid lipid nanoparticles of mangosteen peel extract based on monoacylglycerol-diacylglycerol-rich fat and stearic acid: Study on physicochemical properties and encapsulation efficiency

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-07-14 DOI:10.1016/j.fufo.2025.100719

Edy Subroto , Tania Nurul Afifah , Putri Widyanti Harlina , Rossi Indiarto , Aldila Din Pangawikan , Syamsul Huda , Bangkit Wiguna , Fang Geng

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引用次数: 0

Abstract

Mangosteen peel (Garcinia mangostana L.) contains phenolics and high antioxidant activity, but encapsulation including solid lipid nanoparticles (SLN), is required to provide stability and a good delivery system. Therefore, this study aimed to determine the characteristics of SLN of mangosteen peel extract produced using the double emulsion method based on monoacylglycerol (MAG) and diacylglycerol (DAG)-rich fat from coconut stearin and stearic acid. The results showed that higher concentrations of MAG-DAG-rich fat led to smaller particle sizes and increased entrapment efficiency (EE). However, the application of higher mangosteen peel extract increased the particle size and decreased EE. The use of 40 % MAG-DAG-rich fat and 15 % mangosteen peel extract produced the best SLN characteristics, with EE of 97.73 ± 0.33 %, particle size of 373.00 ± 20.30 nm, polydispersity index (PI) of 1.52 ± 0.08, total flavonoid content of 3.19 ± 0.29 mg QE/g, and antioxidant activity (IC₅₀) of 235.12 ± 2.93 ppm. SLN showed spherulite-shaped particles, where mangosteen peel extract was trapped and dispersed in the nanosphere system. The preparation of SLN-mangosteen peel extract based on MAG-DAG-rich fat from coconut stearin and stearic acid effectively provided encapsulated bioactive compounds of mangosteen extract with good physicochemical properties.

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基于富含单酰基甘油-二酰基甘油脂肪和硬脂酸的山竹果皮提取物固体脂质纳米颗粒：理化性质和包封效率的研究

山竹果皮（Garcinia mangostana L.）含有酚类物质和高抗氧化活性，但需要包括固体脂质纳米颗粒（SLN）的封装，以提供稳定性和良好的递送系统。因此，本研究旨在确定以富含单酰基甘油（MAG）和富含二酰基甘油（DAG）的椰子硬脂酸脂肪为原料，采用双乳液法制备山竹果皮提取物的SLN特性。结果表明，富含mag - dag的脂肪浓度越高，颗粒尺寸越小，捕获效率（EE）越高。然而，高剂量山竹皮提取物的应用增加了颗粒大小，降低了EE。使用40%富含mag - dag的脂肪和15%山竹皮提取物产生最佳的SLN特性，EE为97.73±0.33%，粒径为373.00±20.30 nm，多分散指数（PI）为1.52±0.08，总黄酮含量为3.19±0.29 mg QE/g，抗氧化活性（IC₅0）为235.12±2.93 ppm。SLN中山竹皮提取物被捕获并分散在纳米球体系中，形成球状颗粒。以富含mag - dag的椰子硬脂脂和硬脂酸为原料制备的山竹皮提取物sln -山竹皮提取物有效地包膜了山竹提取物中具有良好理化性质的生物活性化合物。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP