"Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils".

[Display omitted] • α-Tocopherol loaded solid lipid nanoparticles formulated with hardfats are stable for physical and crystallization characteristics. • α-Tocopherol contributed to particle stability of lipids with similar chain length to their composition. • α-Tocopherol incorporation modify the crystallinity of solid lipid nanoparticles. • Solid lipid nanoparticles proved to be effective for incorporating α-tocopherol. Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce α-tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogenization, using lecithin as an emulsifier. After recrystallization of solid lipid nanoparticles, dispersions were evaluated until 60 days of storage for particle size, polydispersity index, zeta potential, microstructure, dispersion stability and α-tocopherol quantification. α-tocopherol loaded solid lipid nanoparticles showed particle sizes and zeta potential values considered adequate for this type of particle. Presence of α-tocopherol altered thermal behavior of the particles, leading to increased crystallinity, with no changes in polymorphism, when compared to the unloaded solid lipid nanoparticles. All α-tocopherol loaded solid lipid nanoparticles dispersions showed stability with no losses of α-tocopherol, indicating their potential as a carrier for this compound in fortified foods. [ABSTRACT FROM AUTHOR]