The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

Abstract

The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.

Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties

“…As reported in recent world literature, the current trend in dietary supplements and functional foods is based on lipophilic bioactive compounds (polyunsaturated fatty acids, tocopherols, carotenoids) (Tereshchuk et al, 2022). In the novel work of Tereshchuk and the team, an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) which was stabilized with soy phospholipids has been designed.…”

“…Moreover, it turned out that emulsions containing 1.5% soy phospholipid mixture had the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids, tocopherols and phospholipids (Tereshchuk et al, 2022). This is a valuable advantage that allows the use of such emulsions for the production of dietary supplements in various forms (liquid, capsules) and future functional foods.…”

Prospects of sea buckthorn ( Hippophae rhamnoides L.) polysaccharides: preparation, structural characterization, and bioactivities diversity

“…It can be employed as a natural fertilizer, animal feed, and biofuel. Moreover, its versatility and medicinal properties allow it to be processed into various foods, cosmetics, and more [14][15][16][17] . As research into its health benefits continues, the popularity and value of sea buckthorn are expected to grow and become a valuable resource for multiple industries.…”

Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products

“…Sea buckthorn (Hippophae rhamnoides L.) is a plant containing high amounts of biologically active substances, such as vitamins, minerals, polyphenols, carotenoids, phytosterols, amino acids, and fatty acids [28][29][30][31]. Used as a medicinal plant since ancient times, today it is consumed primarily for its beneficial properties on the cardiovascular system, microbiota, liver, or skin.…”

“…Used as a medicinal plant since ancient times, today it is consumed primarily for its beneficial properties on the cardiovascular system, microbiota, liver, or skin. Many research studies presented its antioxidant, antiviral, antimicrobial, anticancer, anti-inflammatory, anti-obesity, anti-hyperlipidemic, dermatological, and neuroprotective health benefits [29,[32][33][34]. Due to its high content in flavonoids, daily consumption of 28 g of sea buckthorn for 90 days offers cardiovascular protection by addressing dyslipidemia, atherosclerosis, platelet aggregation, and reducing LDL and serum glucose levels [35].…”