Solid lipid microparticles produced with a mixture of cupuacu butter and stearic acid were used to microencapsulate a commercial casein hydrolysate (Hyprol 8052). The composition of the lipid matrix used for the production of the lipid microparticles was chosen according to data on the wide angle X-ray diffraction (WAXD) and differential scanning calorimetry (DSC) of bulk lipid mixtures, which indicated that the presence of 10 % cupuacu butter was sufficient to significantly change the crystalline arrangement of pure stearic acid. Preliminary tests indicated that a minimum proportion of 4 % of surfactant (polysorbate 80) was necessary to produce empty spherical lipid particles with average diameters below 10 mm. The lipid microparticles were produced using 20 % cupuacu butter and 80 % stearic acid and then stabilized with 4 % of polysorbate 80, exhibiting an encapsulation efficiency of approximately 74 % of the casein hydrolysate. The melting temperature of the casein hydrolysate-loaded lipid microparticles was detected at 65.2 °C, demonstrating that the particles were solid at room temperature as expected and indicating that the incorporation of peptides had not affected their thermal behavior. After 25 days of storage, however, there was a release of approximately 30 % of the initial amount of encapsulated casein hydrolysate. This release was not thought to have been caused by the liberation of encapsulated casein hydrolysate. Instead, it was attributed to the possible desorption of the adsorbed peptides present on the surface of the lipid microparticles.
Agyei D, Danquah M. Trends in Food Science & Technology. 2012. p. 62–9.
2.
Almeida A, Souto E. Solid lipid nanoparticles as a drug delivery system for peptides and proteins. Advanced Drug Delivery Reviews. 2007. p. 478–90.
3.
Aocs. Official Methods and Recommended Practices of the American Oil Chemists. Society. AOCS Press; 1998.
4.
Attama A, Schicke B, Mueller-Goymann C. Further characterization of theobroma oil-beeswax admixtures as lipid matrices for improved drug delivery systems. European Journal of Pharmaceutics and Biopharmaceutics. 2006. p. 294–306.
5.
Barbosa C, Morais H, Delvivo F, Mansur H, De Oliveira M, Silvestre M. Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres. Journal of the Science of Food and Agriculture. 2004. p. 1891–900.
6.
Ijfs A. 2013. p. 48–59.
7.
Bunjes H, Unruh T. Characterization of lipid nanoparticles by differential scanning calorimetry, X-ray and neutron scattering. Advanced Drug Delivery Reviews. 2007. p. 379–402.
8.
Cam A, De Mejia E. Role of dietary proteins and peptides in cardiovascular disease. Molecular Nutrition & Food Research. 2012. p. 53–66.
9.
Clemente A. Enzymatic protein hydrolysates in human nutrition. Trends in Food Science Technology. 2000. p. 254–62.
10.
Dai C, Wang B, Zhao H. Microencapsulation peptide and protein drugs delivery system. Colloids and Surfaces B-Biointerfaces. 2005. p. 117–20.
11.
Del Mar Contreras M, Carron R, Jose Montero M, Ramos M, Recio I. Novel casein-derived peptides with antihypertensive activity. International Dairy Journal. 2009. p. 566–73.
12.
Espeche Turbay M, De Moreno De Leblanc A, Perdigon G, Savoy De Giori G, Hebert E. beta-Casein hydrolysate generated by the cell envelope-associated proteinase of Lactobacillus delbrueckii ssp lactis CRL 581 protects against trinitrobenzene sulfonic acid-induced colitis in mice. Journal of Dairy Science. 2012. p. 1108–18.
13.
Fathi M, Mozafari M, Mohebbi M. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology. 2012. p. 13–27.
14.
Favaro-Trindade C, Santana A, Monterrey-Quintero E, Trindade M, Netto F. The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocolloids. 2010. p. 336–40.
15.
Gauthier S, Pouliot Y, Saint-Sauveur D. Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. International Dairy Journal. 2006. p. 1315–23.
16.
Hartmann R, Meisel H. ¡ce:title¿Plant biotechnology / Food biotech-nology¡/ce:title¿. Current Opinion in Biotechnology. 2007. p. 163–9.
17.
Junyaprasert V, Teeranachaideekul V, Souto E, Boonme P, Mueller R. Q(10)-loaded NLC versus nanoemulsions: Stability, rheology and in vitro skin permeation. International Journal of Pharmaceutics. 2009. p. 207–14.
18.
Kitts D, Weiler K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Current Pharmaceutical Design. 2003. p. 1309–23.
19.
Korhonen H. Milk-derived bioactive peptides: From science to applications. Journal of Functional Foods. 2009. p. 177–87.
20.
Lairon D. Digestion and absorption of lipids. CRC Press; 2009. p. 66–93.
21.
Lannes S, Medeiros M, Gioielli L. Rheological properties of cupuassu and cocoa butters. Grasas y Aceites. 2004. p. 115–21.
22.
Lee Y, Yamamoto A. Penetration and enzymatic barriers to peptide and protein absorption. Advanced Drug Delivery Reviews. 1989. p. 171–207.
23.
Lin X, Li X, Zheng L, Yu L, Zhang Q, Liu W. Preparation and characterization of monocaprate nanostructured lipid carriers. Colloids and Surfaces A-Physicochemical and Engineering Aspects. 2007. p. 106–11.
24.
Lopez Exposito I, Recio I. Antibacterial activity of peptides and folding variants from milk proteins. International Dairy Journal. 2006. p. 1294–305.
25.
Mcclements D. Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components. Journal of Food Science. 2010. p. 30-R42.
26.
Mcclements D, Li Y. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science. 2010. p. 213–28.
27.
Mehnert W, Mader K. Solid lipid nanoparticles -Production, characterization and applications. Advanced Drug Delivery Reviews. 2001. p. 165–96.
28.
Mendanha D, Molina Ortiz S, Favaro-Trindade C, Mauri A, Monterrey-Quintero E, Thomazini M. Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Research International. 2009. p. 1099–104.
29.
Mercier A, Gauthier S, Fliss L. Immunomodulating effects of whey proteins and their enzymatic digests. International Dairy Journal. 2004. p. 175–83.
30.
Mikkelsen T, Rasmussen E, Olsen A, Barkholt V, Frokiaer H. Immunogenicity of kappa-casein and glycomacropeptide. Journal of Dairy Science. 2006. p. 824–30.
31.
Molina Ortiz S, Mauri A, Monterrey-Quintero E, Trindade M, Santana A, Favaro-Trindade C. Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate. LWT-Food Science and Technology. 2009. p. 919–23.
32.
Moreno E, Cordobilla R, Calvet T, Cuevas-Diarte M, Gbabode G, Negrier P, et al. Polymorphism of even saturated carboxylic acids from ndecanoic to n-eicosanoic acid. New Journal of Chemistry. 2007. p. 947–57.
33.
Moutinho C, Matos C, Teixeira J, Balcao V. Nanocarrier possibilities for functional targeting of bioactive peptides and proteins: state-of-the-art. Journal of Drug Targeting. 2012. p. 114–41.
34.
Muller R, Radtke M, Wissing S. S131-S155. Conference on Human Skin -the Medium of. Advanced Drug Delivery Reviews. 2002.
35.
Muller R, Mader K, Gohla S. Solid lipid nanoparticles (SLN) for controlled drug delivery -a review of the state of the art. European Journal of Pharmaceutics and Biopharmaceutics. 2000. p. 161–77.
36.
Nakamura T, Mizutani J, Ohki K, Yamada K, Yamamoto N, Takeshi M, et al. Casein hydrolysate containing Val-Pro-Pro and Ile-Pro-Pro improves central blood pressure and arterial stiffness in hypertensive subjects: A randomized, doubleblind, placebo-controlled trial. Atherosclerosis. 2011. p. 298–303.
37.
Osborn H, Akoh C. Structured lipids -novel fats with medical, nutraceutical and food applications. Comprehensive Reviews in Food Science and Food Safety. 2002. p. 93–103.
38.
Pan Y, Lee A, Wan J, Coventry M, Michalski W, Shiell B, et al. Antiviral properties of milk proteins and peptides. International Dairy Journal. 2006. p. 1252–61.
39.
Peterson G. Review of the foline phenol protein quantitation method of lowry, rosebrough, farr and randall. Analytical Biochemistry. 1979. p. 90222–7.
40.
Saraiva S, Cabral E, Eberlin M, Catharino R. Amazonian Vegetable Oils and Fats: Fast Typification and Quality Control via Triacylglycerol (TAG) Profiles from Dry Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI-TOF) Mass Spectrometry Fingerprinting. Journal of Agricultural and Food Chemistry. 2009. p. 4030–4.
41.
Ijfs A. 2013. p. 48–59.
42.
Severino P, Pinho S, Souto E, Santana M. Polymorphism, crystallinity and hydrophilic-lipophilic balance of stearic acid and stearic acid-capric/caprylic triglyceride matrices for production of stable nanoparticles. Colloids and Surfaces B-Biointerfaces. 2011. p. 125–30.
43.
Shaji J, Patole V. Protein and Peptide Drug Delivery: Oral Approaches. Indian Journal of Pharmaceutical Sciences. 2008. p. 269–77.
44.
Silva J, Plivelic T, Herrera M, Ruscheinsky N, Kieckbusch T, Luccas V, et al. Polymorphic Phases of Natural Fat from Cupuassu (Theobroma grandiflorum) Beans: A WAXS/SAXS/DSC Study. Crystal Growth & Design. 2009. p. 5155–63.
45.
Teixeira A, Garcia A, Ilharco L, Goncalves Da Silva A, Fernandes A. Phase behaviour of oleanolic acid, pure and mixed with stearic acid: Interactions and crystallinity. Chemistry and Physics of Lipids. 2010. p. 655–66.
46.
Timms R. Phase-behavior of fats and their mixtures. Progress in Lipid Research. 1984. p. 1–38.
47.
Weiss J, Decker E, Mcclements D, Kristbergsson K, Helgason T, Awad T. nd International Symposium on Delivery of Functionality in Complex Food Systems. Food Biophysics. 2008.
48.
Yokota D, Moraes M, Pinho S. Characterization of lyophilized liposomes produced with non-purified soy lecithin: A case study of casein hydrolysate microencapsulation. Brazilian Journal of Chemical Engineering. 2012. p. 325–35.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
