Nanostructured lipid carriers (NLC) can be used in the development of new functional foods. Cinnamon essential oil (CEO)-loaded NLC were prepared using different liquid edible oils (corn, sesamol, sweet almond, and black seed oil), a solid lipid (cocoa butter) and a surfactant (Tween 80). The average size and the encapsulation efficiency of CEO-NLC were in the range of 100 ± 1 - 120 ± 10 nm and more than 82.1 ± 0.03%, respectively, while the optimum results were obtained for the almond oil-based NLC. The zeta potentials of different formulation were -14.9 ± 0.1 to -17.5 ± 0.04 mV. The physicochemical stability of CEO-NLC was evaluated during 40 days with different pH conditions (i.e., pH of milk at 6.8 and some fruit juices at 3.8) and pasteurization treatment. Both particle size and the encapsulation stability slightly changed with different pH conditions and pasteurization treatment. The almond oil-based NLC showed promising properties for increasing the protection and stability of CEO with different conditions of food beverages.

纳米结构脂质载体（NLC）可用于开发新的功能食品。使用不同的液态食用油（玉米，芝麻酚，甜杏仁和黑籽油），固体脂质（可可脂）和表面活性剂（吐温80）制备了肉桂精油（CEO）负载的NLC。CEO-NLC的平均大小和包封效率分别在100±1-120±10 nm和82.1±0.03％以上，而对于杏仁油基NLC则获得了最佳结果。不同配方的zeta电位为-14.9±0.1至-17.5±0.04 mV。在40天的不同pH条件下（即牛奶的pH为6.8，某些果汁的pH为3.8）和巴氏灭菌处理，对CEO-NLC的理化稳定性进行了评估。粒径和包封稳定性随不同的pH条件和巴氏灭菌处理而略有变化。基于杏仁油的NLC在不同食品饮料条件下显示出增强CEO的保护性和稳定性的良好性能。