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Investigation of the spontaneous nanoemulsification process with medium- and long-chain triglycerides.

Authors
  • Jamoussi, Yasmine1
  • Zaiter, Taghrid1
  • Desrumaux, Catherine2
  • Acar, Niyazi3
  • Pellequer, Yann1
  • Béduneau, Arnaud4
  • 1 PEPITE EA4267, Labex LipSTIC, Univ. Bourgogne Franche-Comté, F-25000 Besançon, France. , (France)
  • 2 Molecular Mechanisms in Neurodegenerative Dementia Laboratory (MMDN), INSERM, U1198, Environmental Impact in Alzheimer's Disease and Related Disorders (EiAlz) Team, 34095 Montpellier, France; University of Montpellier, 34095 Montpellier, France; EPHE, 75014 Paris, France. , (France)
  • 3 Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Eye and Nutrition Research Group, Dijon, F-21000, France. , (France)
  • 4 PEPITE EA4267, Labex LipSTIC, Univ. Bourgogne Franche-Comté, F-25000 Besançon, France. Electronic address: [email protected] , (France)
Type
Published Article
Journal
Colloids and surfaces. B, Biointerfaces
Publication Date
Oct 27, 2020
Volume
197
Pages
111432–111432
Identifiers
DOI: 10.1016/j.colsurfb.2020.111432
PMID: 33166936
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Oil-in-water nanoemulsions are used in numerous biomedical applications as delivery systems. The droplet size in the nanometer range and their composition were extensively developed for carrying and enhancing the absorption of lipophilic drugs and lipids of interest. In the present study, critical parameters involved in the spontaneous nanoemulsification process such as the temperature, the oil type, the surfactant-to-oil and water-to-oil ratios were investigated. The aim was to design a solvent-free procedure for the spontaneous nanoemulsification at a low temperature of a large variety of triglycerides including vegetable oils. Nanoemulsification of medium-chain triglyceride (MCT) was not dependent on the temperature while nanodroplets of long-chain triglycerides (LCT) were only obtained by reaching the cloud point of ethoxylated surfactant Kolliphor® HS15. The molar volume of triglycerides was considered as a predictive parameter governing both, the spontaneous nanoemulsification at low temperature and the Ostwald ripening rate. The physical mixture of MCT and LCT was a promising strategy to prepare stable and fine nanoemulsions at 37 °C. They were characterized by a hydrodynamic diameter comprised between 20 and 30 nm and a narrow size distribution. These findings pave the way to new applications for the parenteral nutrition and the delivery of thermosensitive drugs and lipophilic molecules such as antioxidants. Copyright © 2020 Elsevier B.V. All rights reserved.

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