Sunflower Lecithin

Guiotto, Estefanía Nancy; Tomás, Mabel Cristina

doi:10.1016/b978-1-63067-044-3.50007-8

Cited by 5 publications

(7 citation statements)

References 14 publications

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“…Specifically, the type of fatty acids present in lecithin can differ based on its source. The most used soy lecithin has different fatty acid types and ratios [ 19 ] compared to egg yolk [ 20 ] or sunflower lecithin [ 21 ]. This variation impacts properties such as melting point, viscosity, and emulsifying efficiency.…”

Section: Structure-forming Features Of Lecithinmentioning

confidence: 99%

“…For example, egg yolk lecithin typically has a higher content of PC compared to soy lecithin. The phospholipid composition affects the amphiphilic nature and the emulsifying properties of the lecithin [ 16 , 19 , 20 , 21 ].…”

Section: Structure-forming Features Of Lecithinmentioning

confidence: 99%

“…Understanding the source-specific characteristics of lecithin allows for more precise formulation and optimization in various industrial applications. In food science, the most extensively studied sources of lecithin are primarily soybeans, eggs, and, to a lesser extent, sunflower [ 19 , 20 , 21 ].…”

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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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: 99%

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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“…It has been reported that emulsions containing oil droplets surrounded by multiple interfacial membranes have better stability to environmental stresses than conventional emulsions consisting of oil droplets surrounded by a single interfacial membrane. In this sense, the LBL deposition method offers an alternative to improve the stability of the emulsion, although it is necessary to choose an appropriate combination of emulsifier and biopolymers [19].…”

Section: Introductionmentioning

confidence: 99%

“…Emulsifiers act as essential components because these agents help prevent the coalescence of oil droplets and maintain the uniform dispersion of active ingredients. There is a growing interest in replacing synthetic emulsifying and stabilizing agents with natural alternatives, one of which is sunflower lecithin [19]. This lecithin is a phospholipid (PL)-rich mixture derived from the degumming process of crude sunflower oil, and it has been successfully utilized to stabilize a wide range of emulsions in the food and pharmaceutical industries [20].…”

Section: Introductionmentioning

confidence: 99%

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Julio,

Copado,

Diehl

et al. 2024

Explor Foods Foodomics

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Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable

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Chemical and Enzymatic Approaches to Esters ofsn‐Glycero‐3‐Phosphoric Acid

et al. 2021

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Esters of sn‐glycero‐3‐phosphoric acid (GPAE) are derivatives of glycerophospholipids in which both the fatty acid chains in sn‐1 and sn‐2 positions are removed. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) are the most abundant glycerophospholipids in Nature. Their deacylated derivatives find application in many industrial sectors; for example, sn‐glycero‐3‐phosphocholine (GPC) is useful as a cognitive enhancer and as a food ingredient, whereas sn‐glycero‐3‐phosphoinositol (GPI) acts as a natural anti‐inflammatory agent. This minireview covers the state‐of‐the‐art of chemical and biocatalytic methods for the obtainment of these lipid‐derived components.

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Sunflower Lecithin

Cited by 5 publications

References 14 publications

Lecithin’s Roles in Oleogelation

Lecithin’s Roles in Oleogelation

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Chemical and Enzymatic Approaches to Esters ofsn‐Glycero‐3‐Phosphoric Acid

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