Effect of soy lecithin in enhancing fruit juice/sauce quality

Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications

“…Soya lecithin is an amphiphilic lipid component of the nanocarrier and has shown numerous benefits like anti-ageing (Ueda et al 2011), anti-stress effect (Hellhammer et al 2004), anti-hypercholesterolemia (Mastellone et al 2000), immunomodulator effect (Miranda et al 2008) etc. Further, addition of lecithin in aqueous food system like fruit juices in the concentration range of 0.1-2 % has been advocated by various researchers (Oke et al 2010). It was thought that, lecithin in the food matrix have stabilized various active components in the food matrix such as lycopene in tomato juice by enabling complex formation (Oke et al 2010).…”

“…Further, addition of lecithin in aqueous food system like fruit juices in the concentration range of 0.1-2 % has been advocated by various researchers (Oke et al 2010). It was thought that, lecithin in the food matrix have stabilized various active components in the food matrix such as lycopene in tomato juice by enabling complex formation (Oke et al 2010). The accessibility of various metabolizing enzymes to active components in the food matrix would be restricted because of such complex formation (Oke et al 2010).…”

“…It was thought that, lecithin in the food matrix have stabilized various active components in the food matrix such as lycopene in tomato juice by enabling complex formation (Oke et al 2010). The accessibility of various metabolizing enzymes to active components in the food matrix would be restricted because of such complex formation (Oke et al 2010). It was also noticed that organoleptic characters of the food such as color, odor and flavor were not affected significantly by lecithin in the mentioned concentration range (Oke et al 2010).…”

“…The accessibility of various metabolizing enzymes to active components in the food matrix would be restricted because of such complex formation (Oke et al 2010). It was also noticed that organoleptic characters of the food such as color, odor and flavor were not affected significantly by lecithin in the mentioned concentration range (Oke et al 2010). Chitosan, biodegradable and biocompatible polysaccharide of seafood origin was selected as a cationic component of the self assembled nanocarrier system.…”

Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut

“…Soybean GPLs are characterized by high content of essential unsaturated FAs (linoleic acid, C18:2 n6) (KÜLLENBERG et al, 2012). The egg yolk, milk and brain tissue, as animal sources provide substantially higher PL concentrations, ranging from 2% to 14% (OKE et al, 2010). In a normal diet, the daily intake of phosphocholine, which is an intermediate in the synthesis of phosphatidylcholine in tissues, is approximately 2-8 g per day (COHN et al, 2010).…”