naa a22 4500 51072454X CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0845-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0845-2 Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling [Elektronische Daten] [Milad Fathi, Jaleh Varshosaz, Mohebbat Mohebbi, Fakhri Shahidi] Solid lipid nanoparticles and nanostructure lipid carriers were used to entrap hesperetin and broaden confined knowledge of application of nanocarriers as the functional ingredients in food sectors. The produced nanocarriers using a high mechanical shear method were subjected to size and zeta potential analysis. The developed nanosize carriers had the encapsulation efficiency ranging from 39.90 to 63.08%. Differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy were also employed to study thermal behavior, crystalline state, and chemical structure. The release behavior of hesperetin in simulated gastrointestinal conditions was investigated and kinetically modeled. The modeling results indicated that the release phenomenon is mostly governed by combination of Fickian and dissolution mechanisms. Stability of the nanocarriers, as analyzed for up to 30days, at 6 and 25°C in aqueous suspension, showed no detectable hesperetin leakage. Cryoprotectant effect of different compounds (i.e., glucose, sorbitol, glycerin, lactose, and sucrose) was also examined. Finally, the potential capability of nanocarriers for food fortification was studied using milk as a model food. The fortified milk samples were subjected to sensory analysis and results betokened that the developed nanocarriers did not show any significant difference with blank milk sample and could well mask the bitter taste, after taste, and obviate poor solubility of hesperetin. Springer Science+Business Media, LLC, 2012 Hesperetin nationallicence Nanostructure lipid carriers nationallicence Solid lipid nanocarriers nationallicence Fathi Milad Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut Varshosaz Jaleh Department of Pharmaceutics, Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran aut Mohebbi Mohebbat Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut Shahidi Fakhri Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1464-1475 1935-5130 6:6<1464 2013 6 11947 https://doi.org/10.1007/s11947-012-0845-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0845-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fathi Milad Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut NATIONALLICENCE 700 1- Varshosaz Jaleh Department of Pharmaceutics, Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran aut NATIONALLICENCE 700 1- Mohebbi Mohebbat Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut NATIONALLICENCE 700 1- Shahidi Fakhri Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1464-1475 1935-5130 6:6<1464 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer