Food Lipid Nanoparticles Modified By Mannitol: Freeze-drying Stabilization、 Structural Characteristics And Antioxidant Activity

Food lipid nanoparticles(FLNs) are nutrition carriers system based on edible and biocompatible lipids matrix which entrap food functional components. Due to high crystallization and agglomerate, the food lipid nanoparticles reavel limitations such as a broad particle size distribution, insufficient encapsulation efficiency and poor stability.To obtain a more long-term physical and chemical stability, mannitol was used as a lyoprotectant to modified the lipid carriers. The FLNs loading resveratrol which was a model food functional factor were prepared by emulsion evaporation-low temperature curing method and then were freeze-dried. The modification conditions of mannitol to the lipid carriers were discussed. The micromorphology, particle size distribution, phase characteristics and crystalline nature of resveratrol loaded lipid nanoparticles modified by mannitol were characterized. The interaction between the carrier and mannitol were studied. The carrier phase characteristics and skeleton structure were determined. The antioxidant properties of resveratrol nanoparticles and the delivery performance in vitro and in vivo were dicussed, so as to interpret the correlation of carrier microstructure and drug delivery performance.The microstructure of RES-FLNs modified by mannitol was spherical particles, the encapsulation rate was(87.03±0.89) % and the drug loading was(7.67±0.073) %. The average particle size was about 100 nm with a uniform particle size distribution.The physical and chemical properties were accorded with pharmacopoeia quality requirements of nanoparticles. According to the microstructure, particle size distribution and phase characterization results, the microstructure information of resveratrol lipid nanoparticles modified by mannitol were obtained. The mannitol was dispersed in lattice of lipid carrier crystallized as α metastable with with amorphous state, forming a lattice arrangement defects and reducing the crystallinity of the lipid carrier. Resveratrol was loaded in the lipid matrix with amorphous state, forming eutectic mixture rather than the physical mixture. The stability of loading properties and nano-size of nanoparticles in freeze-drying process can be matained by controlling the cystal structure with lattice defects of resveratrol lipid nanoparticles.Resveratrol loaded lipid nanoparticles have obvious slow-release function and hepatic targeting effects in the body. Compared with resveratrol, resveratrol loaded lipid nanoparticles modified by polysaccharide enhanced the antioxidant activity. The results show FLNs modified by polysaccharide is a new technogy for the difficult soluble natural functional ingredients nanocrystallization, providing scientific basis for the in research and application of nano food.