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

Kyeong Ok Choi, Seung Jun Choi, Suyong Lee

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

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.

Original languageEnglish
Article number129875
JournalFood Chemistry
Volume359
DOIs
StatePublished - 15 Oct 2021

Keywords

  • Lipid-based delivery carriers
  • Low-energy emulsification
  • Phase transition
  • Ternary mixtures

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