Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties

Abstract

Although the lipid fraction of corn germ is rich in lecithin, this material is usually discarded with the residual pulp during industrial corn oil extraction processes. In this study, corn germ, after deoiling by supercritical carbon dioxide (SCCO2), is used as a raw material to prepare corn lecithin for injection. The physicochemical properties, phospholipid composition, fatty acid composition, and emulsifying properties of the corn lecithin for injection is analyzed. The phospholipid and phosphatidylcholine contents in the prepared corn lecithin are 95.96% and 78.37%, respectively. Linoleic acid (45.99%) and oleic acid (22.31%) is the main unsaturated fatty acids, and the ratio of n‐6 polyunsaturated fatty acids (PUFA) to n‐3 PUFA (i.e., n‐6/n‐3) of 6.00 is in accord with World Health Organization recommendations. Emulsions stabilized with the corn lecithin for injection is optically characterized and microscopically inspected, and the droplet size distribution is determined. The results shows that an increase in the corn lecithin concentration lead to a decrease in droplet diameter and an increase in emulsion stability. Furthermore, the corn lecithin for injection creates a more stable emulsion than injection‐grade egg yolk lecithin. Practical Applications: The use of lecithins as emulsifiers for parenteral emulsions was advocated because these materials, typically obtained from egg yolks or soybeans, can be readily metabolized. In this study, we explore the possibility of recovering an important value‐added substance, corn lecithin for injection, which is separated from the corn germ waste generated during corn oil production. The corn lecithin for injection has excellent potential for use as a natural emulsifier in the pharmaceutical, food, and cosmetics industries. In this study, the possibility of preparing high purity corn lecithin for injection from corn germ that is deoiled by supercritical carbon dioxide (SCCO2) is examined. The physicochemical properties, phospholipid composition, fatty acid composition, and emulsifying properties of the corn lecithin for injection is analyzed. Through these efforts, a valuable by‐product of corn oil manufacture is recovered that serves as an attractive, alternative source of injection‐grade lecithin for a wide variety of industrial uses.

Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

“…Lecithin is a high-quality additive component, which exhibits advantageous interfacial properties and has aroused increasing interest as a natural emulsifier in the food, pharmaceutical and cosmetics industries (24). It comprises a concentrated mixture of phospholipids (PL) such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA) and phosphatidylserine (PS) (24). Lecithin is usually extracted through multi-stage solvent extraction (24).…”

“…The residual maize germ meal left after the maize germ oil extraction is usually discarded but is rich in lecithin. Lecithin is a high-quality additive component, which exhibits advantageous interfacial properties and has aroused increasing interest as a natural emulsifier in the food, pharmaceutical and cosmetic industries ( 24 ). It comprises a concentrated mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and phosphatidylserine ( 24 ).…”

“…It comprises a concentrated mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and phosphatidylserine ( 24 ). Lecithin is usually extracted through multi-stage solvent extraction ( 24 ). Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine are the significant phospholipids in maize that regulate brain function and are essential for cell membrane function ( 15 ).…”

Research of Maillard reaction and stability of liquid infant formulas during storage

“…In other words, lowtemperature storage can inhibit the development of the LIF system in an unstable direction. The change trend of TSI value with different storage conditions may be International Journal of Food Science and Technology 2024 related to the clarification, coalescence, flocculation and sedimentation that occurred in the bottom, middle and top regions of the sample (Liu et al, 2018), and this study was similar to previous study that the changes of TSI values were indeed consistent with the changes of the particle size of the LIF system (Chen & Sagis, 2019). The changes of TSI and particle size during storage indicated that the stability of LIF at low-temperature storage was better than that at room temperature and high-temperature storage.…”

Bioactive Compounds from Pigmented Corn (Zea mays L.) and Their Effect on Health

“…Corn germ is rich in amphiphilic molecules called phospholipids. Corn germ is high in lecithin, which is a high-quality additive component that exhibits advantageous interfacial properties and has attracted increasing interest as a natural emulsifier in the food, pharmaceutical and cosmetic industries [ 129 ]. It comprises a concentrated mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and phosphatidylserine [ 61 ].…”