Surface, rheopexy, digestive stability and toxicity of olive oil emulsions stabilized by chitin nanocrystals for vitamin D3 delivery.
Carbohydr Polym
; 284: 119162, 2022 May 15.
Article
en En
| MEDLINE
| ID: mdl-35287895
ABSTRACT
Pickering emulsions are of interest in medicament transport systems. The properties of emulsions are influenced by the type of oil and the surface structure of nanoparticles-stabilizers. The process of formation of o/w emulsions of olive oil stabilized by chitin nanocrystals was investigated, their stability under the influence of physical factors, rheological characteristics, acute toxicity after oral administration, stability under the conditions of a model of the gastrointestinal tract, and their potential for oral transport of vitamin D3 were analyzed. Physically stable emulsions were obtained at a stabilizer concentration of 3.6 g/l. The addition of electrolyte leads to a substantial reduction in the average size of microdroplets. The resulting emulsions have rheopexy properties and the rheopexy index increases at 37 °C. Emulsions are classified as non-toxic when taken orally, physically stable in the upper digestive system, and capable of efficiently transporting vitamin D3 with a full release in the small intestine.
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Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Quitina
/
Nanopartículas
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Carbohydr Polym
Año:
2022
Tipo del documento:
Article