Lecithin

Silva, Thaís Jordânia; Okuro, Paula Kiyomi; Silva, Mayanny Gomes da; Ribeiro, Ana Paula Badan; Cunha, Rosiane Lopes da

doi:10.1002/9781119780045.ch5

Cited by 2 publications

(3 citation statements)

References 127 publications

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“…Varying thermal stability impacts applications involving heating or cooling processes, highlighting the adequacy of the origin source of lecithin as an important factor. Such variability confirms the importance of selecting the right type of lecithin for specific applications, considering not only its functional properties but also factors like nutritional requirements, potential allergenicity, and sensory attributes [ 3 , 12 , 13 , 14 , 15 , 16 , 17 ]. Understanding the source-specific characteristics of lecithin allows for more precise formulation and optimization in various industrial applications.…”

Section: Structure-forming Features Of Lecithinmentioning

confidence: 81%

“…The differences in the molecular organization of lecithins lead to observed variations in their impact on the rheology of the systems they are used in, like viscosity-modifying effects and gelation behavior. The efficiency and stability of emulsions formed with lecithins vary due to differences in their surface-active properties [ 3 , 12 , 13 , 14 , 15 ]. Varying thermal stability impacts applications involving heating or cooling processes, highlighting the adequacy of the origin source of lecithin as an important factor.…”

Section: Structure-forming Features Of Lecithinmentioning

confidence: 99%

“…It helps in blending ingredients that typically do not mix, like oil and water. It is commonly used in products like mayonnaise, salad dressings, chocolate, and baked goods [ 12 , 13 ]. Lecithin supplements are often promoted for their potential health benefits.…”

Section: Introductionmentioning

confidence: 99%

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Lecithin’s Roles in Oleogelation

Harasym,

Banaś

2024

Gels

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This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles. Oleogelation is still under research, while using various oleogelators and structurants provides changes on different physico-chemical levels. Multivariable formulations do not facilitate the elucidation of the specific role of any of them. Lecithin, due to its complex structure, big molecule, and amphiphilic nature, can provide different functionalities in complex matrices like oleogels. Therefore, this review identifies and categorizes the functionality of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are presented. Our critical analysis allowed us to identify the roles of lecithin in the oleogelation process and categorized them as follows: oleogelator, emulsifier, structural organization facilitator, structural modifier, crystal characteristics modifier, self-assembly promoter, thermal behavior changer, hydrogen-bonded networks promoter, hydrogel structure modifier, texture and structural modifier, gel-like state promoter, oil capacity enhancer, functionality provider, shelf life extender, and bioavailability and bioaccessibility enhancer. Lecithin came out as an important and multifunctional compound whose applications in oleogelation need to be thoroughly pre-considered. It is crucial to grasp all the possible roles of used compounds to be able to predict the final functionality and characteristics of formed oleogel matrices.

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Section: Structure-forming Features Of Lecithinmentioning

confidence: 81%

Section: Structure-forming Features Of Lecithinmentioning

confidence: 99%

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Lecithin’s Roles in Oleogelation

Harasym,

Banaś

2024

Gels

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Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk

Khachatryan,

Pląder,

Piechowicz

et al. 2024

IJMS

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There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions. Recent research indicates that spherical nanoparticles have the potential to be used as functional biomaterials in the food industry, particularly for encapsulating hydrophobic natural phytochemicals. Techniques and systems based on micro- and nano-encapsulation are of great importance in the food and pharmaceutical industries. It is of paramount importance that encapsulation materials are safe for use in food. The aim of this study was to obtain micelles containing extracts from chokeberry fruit pomace using egg yolk powder (EYP) for emulsification (as a source of lecithin) and egg white powder (EWP) for stabilisation. The structural properties of the micelles in the resulting powders were characterised using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures between 500 and 1000 nm in size. The water activity and water content of the obtained powders were determined, and the thermal (DSC) and antioxidant properties were investigated. The results indicated that the powder with the micellar structures had a higher stability compared to the powder obtained by simple mixing without the use of encapsulation techniques.

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Lecithin

Cited by 2 publications

References 127 publications

Lecithin’s Roles in Oleogelation

Lecithin’s Roles in Oleogelation

Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk

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