Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles

Daniel A. Bricarello, Yuanjie Pan, Nitin Nitin

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

This study evaluates interactions between the lipid core and the phospholipid interface in oil in water emulsions and solid lipid nanoparticles. Interactions between the core and the interface are characterized based on changes in structural order and lateral mobility of the phospholipid interface as a function of physical state of the lipid core (solid vs. liquid) and composition of phospholipids and bile salts at the interface. Changes in structural order of the lipid core are also evaluated as a function of composition of the interface. Emulsions (liquid core) and solid lipid nanoparticles (solid core) are formulated using an eicosane lipid core. Phospholipid with long carbon chain (C16)-high melting phospholipids (41 °C) and short carbon chain (C12)-low melting phospholipid (−1 °C) are selected as emulsifiers. The results of fluorescence anisotropy measurements show that physical state of the lipid core does not significantly influence molecular order of the phospholipid interface. These measurements also demonstrate that molecular order of the lipid core is only marginally impacted by composition of the interface. Excimer formation measurements with pyrene labeled phospholipids illustrate that the composition of phospholipid and bile salts has a significant impact on lateral mobility of emulsifiers at the interface. Results also show that physical state of the lipid core has no significant influence on lateral mobility of emulsifiers at the interface. In summary, these results highlight that properties of phospholipid emulsion interface are a strong function of composition of emulsifiers and co-emulsifiers and are independent of physical state of the lipid core.

Original languageEnglish (US)
Pages (from-to)466-473
Number of pages8
JournalFood Biophysics
Volume10
Issue number4
DOIs
StatePublished - Aug 14 2015

Fingerprint

Phospholipids
nanoparticles
Emulsions
Nanoparticles
Lipids
emulsions
phospholipids
emulsifiers
lipids
Chemical analysis
bile salts
Bile Acids and Salts
melting
Freezing
Melting
Carbon
Salts
Fluorescence Polarization
liquids
carbon

Keywords

  • Colloidal carriers
  • Emulsions
  • Lateral mobility
  • Molecular order
  • Solid lipid nanoparticles
  • Spectroscopy

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Analytical Chemistry
  • Applied Microbiology and Biotechnology
  • Bioengineering

Cite this

Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles. / Bricarello, Daniel A.; Pan, Yuanjie; Nitin, Nitin.

In: Food Biophysics, Vol. 10, No. 4, 14.08.2015, p. 466-473.

Research output: Contribution to journalArticle

Bricarello, Daniel A. ; Pan, Yuanjie ; Nitin, Nitin. / Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles. In: Food Biophysics. 2015 ; Vol. 10, No. 4. pp. 466-473.
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