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조회 188  인쇄하기 주소복사 트위터 공유 페이스북 공유 
Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles

Honggu Lima,1, Myeongsu Job,1, Choongjin Bane,f,*, Young Jin Choib,c,d,*

a LG Electronics, 51 Gasan Digital 1 ro, Geumcheongu, Seoul 08592, Korea
b Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
c Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
d Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
e Institute of Biomolecule Control, Sungkyunkwan University, Seoburo 2066, Suwon, Gyeonggi 16419, Republic of Korea
f Biomedical Institute for Convergence, Sungkyunkwan University, Seoburo 2066, Suwon, Gyeonggi 16419, Republic of Korea

1 These authors contributed equally to this work.

*Corresponding authors : Choongjin Ban, Young Jin Choi

Abstract
We evaluated the correlation between the interfacial characteristics of solid lipid nanoparticles (SLNs) and the interfacial/colloidal stability of SLN-stabilized emulsions. Herein, the interfacial properties of SLNs, particularly the surface load (Γs) of emulsifiers, were tuned by controlling the type/concentration of emulsifier used to prepare the SLNs. Increasing the Γs decreased the contact angle at the oil–water interface, which enhanced the displacement free energy of the SLNs at the interface. Moreover, the Γs of emulsifiers bound to the surface of SLNs covering oil droplets was linearly correlated with the SLN-own Γs. The size/ζ-potential of emulsions stabilized by SLNs covered by the highest concentration of emulsifiers was unchanged for 1 month, indicating good emulsion stability. The interfacial/colloidal stability of SLN-stabilized emulsions was thus enhanced by increasing the emulsifier concentration used to produce the SLNs. This study provides baseline data for developing SLN-stabilized emulsions for the food, cosmetic, and pharmaceutical industries.

Keywords : Colloidal stability; contact angle; interfacial characteristics; Pickering emulsion; solid lipid nanoparticle; surface load

논문정보
- 형식: Research article
- 게재일: 2019년 10월 (BRIC 등록일 2019-10-08)
- 연구진: 국내연구진 태극기
- 분야: Food_Technology
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