Lipid nanoparticles (LN) using dairy ingredients were developed to evaluate the effect of the unsaturation degree of lipid matrix and the type of emulsifier on the physical properties, and on the kinetic stability of nanosystems over 90 days of storage. The lipid bases used were fully hydrogenated anhydrous milk fat (FHAMF); blends of FHAMF with anhydrous milk fat; and blends of FHAMF with high oleic sunflower oil. The LN were subjected to high pressure hot homogenisation. The systems with the smallest diameter were NL, whose lipid phase is composed only of FHAMF. The increased unsaturation degree of the lipid phases incorporated in the LN promoted a significant increase in particle size. The lipid nanoparticle dispersions stabilised with caseinate showed greater stability at all times evaluated. In this study, it was possible to obtain LN produced exclusively with dairy ingredients.

开发了使用乳制品成分的脂质纳米颗粒 (LN)，以评估脂质基质的不饱和度和乳化剂的类型对物理性质的影响，以及对纳米系统在 90 天储存期间的动力学稳定性的影响。使用的脂基是完全氢化的无水乳脂（FHAMF）；FHAMF 与无水乳脂的混合物；以及 FHAMF 与高油酸葵花籽油的混合物。LN 经受高压热均质化。直径最小的系统是NL，其脂质相仅由FHAMF组成。加入 LN 的脂质相不饱和度的增加促进了粒径的显着增加。用酪蛋白酸盐稳定的脂质纳米颗粒分散体在评估的所有时间都显示出更高的稳定性。在这项研究中，