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Pimchanok Witayaudom. Preparation and characterization of nanostructured lipid carriers (NLC) from rambutan (Nephelium lappaceum L.) kernel fat. Master's Degree(Food Science). Kasetsart University. Office of the University Library. : Kasetsart University, 2017.
Preparation and characterization of nanostructured lipid carriers (NLC) from rambutan (Nephelium lappaceum L.) kernel fat
Name: Pimchanok Witayaudom
Classification :.LCCS: TP441.R36
LCSH:
Rambutan
-- Composition
LCSH:
Oils and fats
LCSH:
Drug delivery systems
Abstract:
Nanostructured lipid carrier (NLC) was fabricated from rambutan (Nephelium lappaceum L.) kernel fat stabilized with Tween 80 in this present work. The influence of the Tween 80 concentration (0.025, 0.05, 0.1, 0.2, 0.5 and 1.0 wt%) and solidification temperature (5 and 25ºC) as well as lipid phase concentration (5, 10 and 15 wt%) on the characteristics and stability of the NLC were investigated. The results showed that an increase in the Tween 80 concentration caused decreased zeta-potential (ζ-potential) and particle size (Z-average) with no significant effect on the polydispersity index (PDI). Lipid particles in the NLC at all Tween 80 concentrations had a tendency to grow and the PDI tended to increase due to Ostwald ripening upon storage over 28 days. At least 0.2 wt% Tween 80 concentrations could be used to stabilize 1 wt% rambutan NLC. The solidification temperature affected the microstructure, melting behavior and stability of rambutan NLC. Pre-solidification at 5ºC could create stable NLC with monodispersedspherical lipid particles. Increase of lipid phase content up to 15 wt% had no effect on particle properties and stability of NLC during storage. Consequently, these stable NLC particles produced from rambutan kernel fat may serve as useful carriers for the delivery of bioactive lipophilic nutraceuticals. NLC loaded with β-carotene exhibited desirable characteristics with high encapsulation efficiency (~97%) over 28 days.
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Utai Klinkesorn
Role:
Thesis Advisor
Name: Parichat Hongsprabhas
Role:
Thesis Co-Advisor
Created:
2017
Modified:
2023-06-23
Issued:
2023-06-23
วิทยานิพนธ์/Thesis
application/pdf
URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/pimchanok-wit-all.pdf
CallNumber:
TP441.R36.P56
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.038271 วินาที
Pimchanok Witayaudom
| Title | Contributor | Type |
|---|---|---|
| Preparation and characterization of nanostructured lipid carriers (NLC) from rambutan (Nephelium lappaceum L.) kernel fat
มหาวิทยาลัยเกษตรศาสตร์ Pimchanok Witayaudom | Utai Klinkesorn Parichat Hongsprabhas | วิทยานิพนธ์/Thesis |
Utai Klinkesorn
Parichat Hongsprabhas