Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability

Pan, L. G.; Tomás, Mabel Cristina; Añón, M. C.

doi:10.1007/s11746-004-0889-4

Cited by 28 publications

(22 citation statements)

References 7 publications

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“…Commercial sunflower oil was used to prepare oil-in-water (O/W) emulsions with a formulation of 30:70 wt/wt. Emulsions were prepared at room temperature in an Ultra-Turrax T25 homogenizer using S 25 N-10 G dispersing tool (7.5 mm rotor diameter) at 10,000 rpm for 1 min, according to Pan et al [27], with the addition of the different modified sunflower lecithins in a range of 0.1-2.0% (wt/wt).…”

Section: Oil-in-water (O/w) Emulsions Preparationmentioning

confidence: 99%

Emulsifying Properties of Different Modified Sunflower Lecithins

Cabezas

Madoery

Diehl³

et al. 2011

J Americ Oil Chem Soc

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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 A 2 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.

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Section: Oil-in-water (O/w) Emulsions Preparationmentioning

confidence: 99%

Emulsifying Properties of Different Modified Sunflower Lecithins

Cabezas

Madoery

Diehl³

et al. 2011

J Americ Oil Chem Soc

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“…These investigations were extended with phase contrast microscopy experiments with W/O and O/W emulsions prepared with and without sunflower lecithin (Ultra Turrax homogenizer, 10,000 rpm, 1 min), visualizing the corresponding coalescence process at different times. The effect of the addition of different levels of sunflower lecithin (0.1-1%) in O/W emulsions showed that, e.g., 0.5 and 1% sunflower lecithin addition formed sphere-like structures such as vesicles [33].…”

Section: Phospholipid-protein Interactionsmentioning

confidence: 99%

Update on vegetable lecithin and phospholipid technologies

Nieuwenhuyzen¹,

Tomás

2008

Euro J Lipid Sci & Tech

243

172

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This paper reviews the production technologies for sourcing lecithins from the oil-bearing seeds soybean, rapeseed and sunflower kernel. The phospholipid composition is measured by newly developed HPLC-LSD and 31 P-NMR methods. The phospholipid compositions of the three types of lecithin show small differences, while the fatty acid composition is largely equivalent to the oil source. Regulatory specifications (FAO/WHO, EU, FCC) and DGF and AOCS analytical methods for product quality are compiled. Phospholipid modifications by enzymatic hydrolysis, solvent fractionation, acetylating and hydroxylation processes result in lecithins with specific enhanced hydrophilicity and oil-in-water emulsifying properties. New available phospholipase and lipase enzymes represent opportunities for the esterification of phospholipids with special omega fatty acids and serine groups. Application characteristics are given for use in yellow fat spreads, baked goods, chocolate, agglomerated instant powders, liposome encapsulation, animal feed, food supplements and pharmaceutics.

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“…The transmission detector monitors the light transmitted through the sample (0°), while the backscattering detector receives the light backscattered by the sample (135°). This method has been applied to oil in water type emulsion in previous studies (Pan, Tomás, & Añón, 2004;Romero, Cordobés, Puppo, Guerrero, & Bengoechea, 2008). The acquisition options were set to 0-60 mm and scanning of samples was repeated at different time intervals over 28 days of storage.…”

Section: Physical Stabilitymentioning

confidence: 99%

Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours

Zhen¹,

Boye²

2013

JFR

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Significant opportunities exist for using pulses in the development of health promoting foods as consumers increasingly look for functional foods with disease prevention qualities. Pulse ingredients could be considered for use in the development of novel, value-added products such as salad dressing. In this study, the rheological properties, color, physical stability, and microstructure of model salad dressing emulsions supplemented with various types of pulse flours (red lentil, green lentil, desi chickpea, kabuli chickpea and yellow pea) were evaluated. Supplementation with pulse flours significantly increased (P < 0.05) the consistency coefficient (m) and decreased (P < 0.05) the flow behavior index (n) of the control dressing in accordance with the power law model during steady state flow tests. The pulse-supplemented dressings also showed increased recoverable strain (i.e., increased Q(t)% values) compared with the control. The observed rheological results were supported by scanning electron microscope (SEM) observations, where a more compact and uniform network was observed for supplemented dressings in comparison with the control sample. Addition of pulse flour increased the physical stability of the salad dressing emulsions and also modified color by increasing yellowness and redness hues depending on the type of flour used. This study, thus, demonstrated that pulse flours hold promise as ingredients that could be used in salad dressing formulations.

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Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability

Cited by 28 publications

References 7 publications

Emulsifying Properties of Different Modified Sunflower Lecithins

Emulsifying Properties of Different Modified Sunflower Lecithins

Update on vegetable lecithin and phospholipid technologies

Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours

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