Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers

Food Chem. 2021 Oct 15:359:129875. doi: 10.1016/j.foodchem.2021.129875. Epub 2021 Apr 22.

Abstract

The phase and diffusion characteristics of ternary mixture (oil, surfactant, and co-surfactant) were investigated for their utilization as a precursor for the fabrication of lipid-based delivery carriers. Different types of phases (W/O microemulsion, bicontinuous, liquid crystal, gel and O/W conventional emulsion phases) were generated depending on the content of the co-surfactant aqueous solution. A suspension with the smallest lipid particle was obtained from the bicontinuous phase, followed by the W/O microemulsion, liquid crystal, O/W conventional emulsion, and gel. The W/O microemulsion and bicontinuous phases showing a phase transition into the hexagonal phase of lyotropic liquid crystal, were found to be suitable for lipid-based delivery carriers with small particle size distribution and quercetin encapsulation efficiency. Thus, the ternary mixtures of oil, surfactant and co-surfactant could be utilized as a precursor for the production of lipid-based delivery carriers with various particle sizes.

Keywords: Lipid-based delivery carriers; Low-energy emulsification; Phase transition; Ternary mixtures.

MeSH terms

  • Diffusion
  • Emulsions / chemistry*
  • Gels / chemistry*
  • Lipids / chemistry*
  • Liquid Crystals / chemistry*
  • Particle Size
  • Phase Transition
  • Surface-Active Agents / chemistry*
  • Water / chemistry

Substances

  • Emulsions
  • Gels
  • Lipids
  • Surface-Active Agents
  • Water