Journal ArticleDOI
Emulsifying Properties of Different Modified Sunflower Lecithins
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In this article, the authors evaluated the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions, which were obtained by deoiling, fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources.Abstract:
Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions enriched in specific phospholipids, and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as an emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1–2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters (D [3, 4], D [3, 2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents.read more
Citations
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
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Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
TL;DR: A review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles.
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Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
TL;DR: Fish oil-in-water nanoemulsions can be formed from sunflower phospholipids, which have advantages for food applications because they have low allergenicity and do not come from genetically modified organisms.
Journal ArticleDOI
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying
Vanesa Yanet Ixtaina,Luciana Magdalena Julio,Jorge R. Wagner,Susana Maria Nolasco,Mabel Cristina Tomás +4 more
TL;DR: In this article, the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by spray-drying were investigated, and the results indicated that the micro-encapsulation process consisting of emulsification using high-pressure valve homogenizer and subsequent spray-dinging is suitable for preparing sodium-caseinate-lactose-based microcapsules containing chia-oil.
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Direct impact of commonly used dietary emulsifiers on human gut microbiota.
TL;DR: In this article, the authors examined the extent to which a human microbiota, maintained ex vivo in the MiniBioReactor Array model, was impacted by 20 commonly used dietary emulsifiers.
References
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TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Journal ArticleDOI
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Update on vegetable lecithin and phospholipid technologies
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Journal ArticleDOI
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