New Findings from University of Iceland in the Area of Nanoparticles Reported (Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles)
By a News Reporter-Staff News Editor at Life Science Weekly -- A new study on Nanoparticles is now available. According to news reporting originating from Reykjavik, Iceland, by NewsRx correspondents, research stated, "The purpose of this study was to find a suitable co-surfactant to replace non-food grade bile salts in solid lipid nanoparticle (SLN) formulations. The hypothesis was that the molecular structure and physical properties of co-surfactant modulate the stabilization of SLNs upon polymorphic transition."
Our news editors obtained a quote from the research from the University of Iceland, "Experiments: Tristearin SLNs were prepared by using two main surfactants: saturated high-melting lecithin, and unsaturated low-melting lecithin. As co-surfactants we used sodium taurodeoxycholate (i.e. bile salt), Pluronic F68, Tween 60 and 80, and amino acids tyrosine, tryptophan, and phenylalanine. The influence of co-surfactants on crystallization behavior and physical stability of SLNs was investigated by differential scanning calorimetry and static light scattering, respectively. The results showed that the aromatic amino acids had optimal structures and properties to act as effective co-surfactants in SLNs. Our study suggests that ideal co-surfactants are amphiphilic with pronounced hydrophobic areas, but highly water soluble so that they can have a reservoir of molecules readily available for interfacial stabilization. They adsorb fast to the interfaces, but without inducing polymorphic transition."
According to the news editors, the research concluded: "This work demonstrates how the right structure can facilitate the desired function."
For more information on this research see: Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Science, 2014;426():256-263. Journal of Colloid and Interface Science can be contacted at: Academic Press Inc Elsevier Science, 525 B St, Ste 1900, San Diego, CA 92101-4495, USA. (Elsevier - www.elsevier.com; Journal of Colloid and Interface Science - www.elsevier.com/wps/product/cws_home/622861)
The news editors report that additional information may be obtained by contacting H. Salminen, University of Iceland, Fac Food Sci & Nutr, IS-101 Reykjavik, Iceland. Additional authors for this research include T. Helgason, S. Aulbach, B. Kristinsson, K. Kristbergsson and J. Weiss (see also Nanoparticles).
Keywords for this news article include: Europe, Iceland, Reykjavik, Nanotechnology, Emerging Technologies
Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC