Oil-based nanoparticles containing alternative vegetable oils (grape seed oil and almond kernel oil): preparation and characterization
Year: 2009
Type: article
Abstract: SUMMARY. The use of two alternative vegetable oils (grape seed oil and almond kernel oil) to prepare nanoparticulated delivery systems (nanocapsules and nanoemulsions) for active substances was evaluated. They were prepared by interfacial deposition of preformed polymer (poly-ε-caprolactone) or spontaneous emulsification, respectively. All formulations presented nanometric size, polydispersity index below 0.30, negative zeta potential and spherical-shaped particles. Benzophenone-3, as a model substance was effi-ciently entrapped in these systems, independent on the type of oily phase. Its association did not alter sig-nificantly the physicochemical properties of the nanoparticle dispersions, which remained adequate until 6 months of storage. Nanocapsules and nanoemulsions prepared with both vegetable oils were suitable to de-lay benzophenone-3 photodegradation under UV radiation.
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1560916626