Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

Indonesian Food and Nutrition Progress Pub Date : 2023-04-10 DOI:10.22146/ifnp.70925

Dahlia Elianarni, Sri Raharjo, Supriyadi Supriyadi

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Abstract

The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.

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微乳法制备红棕榈油纳米脂质载体的配方、特性及其在饮用型酸奶中的应用

研究了微乳法制备的红棕榈油纳米结构脂质载体(RPO-NLC)的特性。用Tween 80: Span 20 (80:20;70:30)、脂质:表面活性剂(1:3.75;1:4)、红棕榈油:棕榈硬脂(8:2;7:3;4)。最佳粒径分别为:80:20、1:4、6:4，粒径为24.73±0.06 nm, zeta电位为-7.43，浊度为0.183%，多分散性指数为0.06。结果表明，该配方的载药量为1.97%，包封率为99.57%，FTIR、DSC、室温保存4周后乳液稳定。该最佳配方以纳米结构脂质载体与酸奶的比例为1:18用于酸奶饮用。含RPO-NLC的酸奶饮料pH由4.13提高到4.37，而其包封稳定性由78.45%下降到49.29%。感官评价结果显示，两种酸奶在颜色、香气上无显著差异，但在饮用酸奶的口感上有显著差异。

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来源期刊

Indonesian Food and Nutrition Progress

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审稿时长

8 weeks