A. Kiani - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.
M. Fathi - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.
A. Nasirpour - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.

In this research, novel vitamin E loaded Nanostructured Lipid Carriers (NLCs) and Lipid Nanocapsules (LNCs) were produced and their physicochemical properties were characterized. The optimum ratio of liquid to solid lipid and vitamin to total formulations were determined. Particle size, polydispersity index, zeta potential, encapsulation efficiency and encapsulation load of optimum formulations were evaluated. Optimized formulations had encapsulation efficiencies of ۹۵ and ۹۹% for NLC and LNC, respectively. X-ray diffraction results indicated a new crystalline lattice with lower degree of crystallinity for vitamin E nanocarriers in comparison to bulk fats because of curvature effects. Fourier transforms infrared spectroscopy showed that there were no adverse reactions between vitamin E and lipids. Release profile and kinetic modeling were investigated in gastrointestinal media that showed developed nanocarriers can protect vitamin E against acidic condition by decreasing its release in gastric media (release percentage of ۲۹ and ۴% for NLC and LNC in gastric media, respectively). Milk was fortified with vitamin E loaded nanocarriers and its sensory evaluation indicated their potential application for production of functional food.

Encapsulation efficiency, Functional food, Polydispersity index, Zeta potential.