Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 1-13 | Back to browse issues page

‎ 10.52547/fsct.18.116.1

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Mozaffar S, Radi ر, Amiri S. The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient. FSCT 2021; 18 (116) :1-13
URL: http://fsct.modares.ac.ir/article-7-50636-en.html
The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient
Shahram Mozaffar1 , رادی Radi1 , Sedigheh Amiri 2
1- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
2- Faculty member- Azad University of Yasooj , sedighehamiri@gmail.com
Abstract:   (1648 Views)
The NLCs are potent carriers for lipophilic bioactive compounds. The NLC:maltodextrin (6:10) solution at the inlet temperatures of 110 or 180 °C, and the feed flow rate of 5 or 15 mL/min was spray-dried and the powders characteristics were evaluated. The SEM micrographs showed the particle morphologies of hollow spheroids with smooth surfaces. The powder production yields as high as 66% was achieved. The sizes of NLC particles after the redispersion of the spray-dried powders shifted to higher amounts, but were below the acceptable size of NLC systems. The measurement of flowability indices such as Carr’s compressibility index, Hausner ratio, and angle of repose showed that the samples were categorized as the powders with good flowability. The results of this study revealed that NLC systems can be successfully spray-dried by using maltodextrin as the excipient without any drastic changes in the particle size.
Keywords: nanostructured lipid carrier, NLC, spray-drying, maltodextrin, lipid nanoparticles, encapsulation
Full-Text [PDF 1314 kb]   (794 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2021/03/2 | Accepted: 2021/05/2 | Published: 2021/10/2
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.