Studies on glycolipids of kenaf, english walnut, myrobalan and manila tamarind seeds of the Vidarbha region (India)

Kulkarni, A. S.; Khotpal, R. R.; Bhakara, H. A.

doi:10.1007/bf02660610

Cited by 5 publications

(2 citation statements)

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“…Many studies have reported that lipase activity increased as the chain length of triglycerides became shorter, and it appears to be activated differently depending upon the type of oil 2,19,47,48 . Walnut oil is mainly composed of triglycerides, but also contains glycolipids such as digalactosyl diglycerides (DGDG) and monogalactosyl diglycerides (MGDG) 49 . DGDG inhibits lipolysis as it tends to resist displacement by bile salts at the oil–water interface 50 .…”

Section: Resultsmentioning

confidence: 99%

“…2,19,47,48 Walnut oil is mainly composed of triglycerides, but also contains glycolipids such as digalactosyl diglycerides (DGDG) and monogalactosyl diglycerides (MGDG). 49 DGDG inhibits lipolysis as it tends to resist displacement by bile salts at the oil-water interface. 50 Chu et al reported that when an emulsion containing DGDG and lecithin was decomposed by lipase in the presence of bile acid, the total amount of FFA released was increased compared to an emulsion prepared with DGDG alone.…”

Section: Ionic Strengthmentioning

confidence: 99%

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Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications

et al. 2022

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BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w emulsions containing cholecalciferol and α‐tocopherol. The physical stability of the emulsions prepared with WPI and varying concentrations of lecithin (0, 1, 2, and 3% w/w) was measured in different heat, pH, and ionic‐strength food environmental conditions. RESULTS All emulsions were shown to be less than 250 nm in size and less than 0.3 in polydispersity index (PDI). The morphology of the emulsions was spherical, and the droplets of the emulsion containing lecithin were thicker and larger than those of the emulsion without lecithin (WPI_L0). After autoclaving, WPI_L0 increased in size from 197.8 ± 1.7 nm to 528.5 ± 28.4 nm, and the retention of cholecalciferol and α‐tocopherol decreased to 40.83 ± 0.63% and 49.68 ± 1.84%, respectively. At pH 5.5, near the isoelectric point of WPI, WPI_L0 increased in size due to aggregation, but emulsions containing lecithin remained stable at a PDI under 0.3. Turbiscan stability index of the emulsion prepared with WPI and 3% lecithin was the lowest, indicating good storage stability. In addition, it was confirmed that the higher the lecithin content, the higher the viscosity, and the higher the amount of free fatty acids released in the in vitro digestion model. CONCLUSION This study can provide theoretical evidence for enhancing the physical stability of protein emulsions by co‐stabilization with lecithin, promoting their application in various foods. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%