Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin &amp; sunflower oil

Jalali-Jivan, Mehdi; Abbasi, Saeed

doi:10.1016/j.ifset.2020.102505

Cited by 29 publications

(9 citation statements)

References 23 publications

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“…The microemulsion showed a monomodal distribution, the droplet size was 14.0 nm, and the PDI of the system was 0.014. The bioavailability of microemulsion generally increases with droplet size reduction (Jalali‐Jivan & Abbasi, 2020). Therefore, the smaller droplet size of microemulsion was conducive to the wide application of microemulsion system in food system and medicine.…”

Section: Resultsmentioning

confidence: 99%

Preparation and physicochemical stability of tomato seed oil microemulsions

Song

Guan

Liu

et al. 2021

Journal of Food Science

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In this study, microemulsions were fabricated using tomato seed oil, water, Tween 80 and citric acid, and then the physicochemical characteristics and the influence of environmental stress were investigated. The physicochemical properties of the microemulsions were evaluated by transmission electron microscopy (TEM), mean particle diameter, polydispersity index (PDI) and conductivity. The phase diagrams of tomato seed oil/Tween 80/citric acid/water microemulsions were constructed under different pHs and ionic strengths. Storage stability of the systems was investigated at 4, 37 and 65°C, and changes in turbidity and lipid oxidation products were monitored. Nano‐size zeta potential analyzer results demonstrated that the mean particle diameter and polydispersity index of tomato seed oil microemulsions were 14 nm and 0.014. The transition from W/O to O/W could be detected from electrical conductivity and viscosity data with the increasing of water content. The results showed that the microemulsion areas decreased with increasing pH and NaCl concentrations. What is more, the study proved that tomato seed oil microemulsions exhibited a good storage stability. Practical Application In this study, the preparation of tomato seed oil microemulsion can not only make full use of the nutritional value of tomato seed oil, but also ensure the effective protection of the nutrients contained in it, and improve the problem of adding difficult. By using microemulsion as delivery carrier of tomato seed oil, the application of tomato seed oil in food, cosmetics and other fields could be enhanced. Therefore, the preparation of tomato seed oil microemulsion provides a theoretical basis for production practice.

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Section: Resultsmentioning

confidence: 99%

Preparation and physicochemical stability of tomato seed oil microemulsions

Song

Guan

Liu

et al. 2021

Journal of Food Science

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“…As a result, few studies have evaluated the use of triglyceride‐rich oils to formulate food‐grade microemulsions (Abbasi & Radi, 2016; Flanagan et al, 2006). Sunflower oil (Jalali‐Jivan & Abbasi, 2020; Patel et al, 2006; Thakur et al, 2007a, 2007b), soybean oil (Flanagan et al, 2006; Lin et al, 2009, 2014; Patel et al, 2006), olive oil (refined, virgin or extra‐virgin) (Amiri‐Rigi & Abbasi, 2019; Papadimitriou et al, 2007), and canola oil (Abbasi & Radi, 2016; Radi & Abbasi, 2018) have been used in food‐grade microemulsions. All these triglyceride‐rich oils have been reported to form a one‐phase isotropic region in lecithin‐based microemulsions, along with diverse co‐surfactants or co‐solvents (Table 4).…”

Section: Lecithin‐based Microemulsions For Foodsmentioning

confidence: 99%

“…A mild increase in temperature might enlarge the phospholipid head group's area by dissociating their ionic groups. The phospholipid tails also undergo conformational changes by heating, which shortens their volume (Abbasi & Radi, 2016; Chen et al, 2015; Jalali‐Jivan & Abbasi, 2020; Radi & Abbasi, 2018). In general, the phospholipids become more hydrophilic and increase the microemulsion area upon heating.…”

Section: Lecithin‐based Microemulsions For Foodsmentioning

confidence: 99%

Lecithins: A comprehensive review of their properties and their use in formulating microemulsions

Gutiérrez‐Méndez

Chávez-Garay

Leal‐Ramos

2022

Journal of Food Biochemistry

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Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient. Lecithins' popularity as an ingredient in the pharmaceutical and food industries arises from their particular properties, such as their hydrophilic-lipophilic balance, critical micellar concentration, and assembly properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical-and food-grade microemulsions. Unlike conventional emulsions, microemulsions are thermodynamically stable systems that offer longterm stability. Besides, microemulsions show nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds in pharmaceutical and food products. Practical applicationsLecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food ingredient. Lecithin phospholipids are commonly used as emulsifier agents in the food and pharmaceutical industries because of their particular properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical-or food-grade microemulsions. Unlike conventional emulsions, microemulsions are stable systems that offer long-term stability, nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds such as vitamins, flavors, antioxidants, nutrients, colors, antimicrobials, and polyphenols.

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“…In recent years, a few novel emulsions such as Pickering emulsions [60], emulsion gels [72], oleogel emulsions [68], high internal phase emulsions, multiple emulsions [69,73], nanoemulsions, and microemulsions [74] have been fabricated for encapsulation and delivery of bioactive compounds (Figure 8). Physically stabilized Pickering emulsions with solid particles that were moderately wetted by oil and water showed improved stability against steric mechanism-based flocculation and coalescence [59].…”

Section: Food Applications 61 Bioactive Encapsulation and Deliverymentioning

confidence: 99%

“…Flores-Andrade, Allende-Baltazar [61] compared the O/W paprika oleoresin nanoemulsions which were stabilized by whey protein concentrates, soy lecithin, and gum arabic under high-pressure homogenization, and found that soy lecithin was the most effective emulsifier for nanoemulsion preparation. In recent years, a few novel emulsions such as Pickering emulsions [60], emulsion gels [72], oleogel emulsions [68], high internal phase emulsions, multiple emulsions [69,73], nanoemulsions, and microemulsions [74] have been fabricated for encapsulation and delivery of bioactive compounds (Figure 8). Physically stabilized Pickering emulsions with solid particles that were moderately wetted by oil and water showed improved stability against steric mechanism-based flocculation and coalescence [59].…”

Section: Food Applications 61 Bioactive Encapsulation and Deliverymentioning

confidence: 99%

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Deng

2021

Foods

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Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.

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Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil

Cited by 29 publications

References 23 publications

Preparation and physicochemical stability of tomato seed oil microemulsions

Preparation and physicochemical stability of tomato seed oil microemulsions

Lecithins: A comprehensive review of their properties and their use in formulating microemulsions

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

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