Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

CABEZAS. DARIO M.; GUIOTTO. ESTEFANIA N.; DIELH BERND W.K.; TOMÁS, MABEL C.

"Food Industry"

In Tech

Año: 2013; p. 143 - 154

Lecithins are used at the food industry as emulsifiers, dispersing agents, antioxidants, etc. The introduction of changes in the original concentration of the main components (phospholipids) can lead to modified lecithins with different physicochemical and functional properties, with respect to native lecithin. The aim of this study was to evaluate the functional properties of two phosphatidylcholine enriched fractions (PCF) obtained by fractionation using different ethanol-water mixtures. The antioxidant and emulsifier properties of two PCF obtained by fractionation with ethanol 96° (PCF 96) and absolute ethanol (PCF 100) and a Deoiled Sunflower Lecithin (DSL) were investigated. The study of the induction times (ti, Metrohm Rancimat 679) showed a highly significant difference (p < 0.01) between the antioxidant activity exhibited by the different PCF in relation to the addition of DSL. These fractions allowed to obtain more stable O/W emulsions (30:70 wt/wt) in comparison with those added with DSL at different concentrations (0.1-2.0%), in terms of kinetic destabilization, as a function of changes in the backscattering values vs. time. These results showed that PC enriched fractions (PCF 96 and PCF 100) constitute a potential alternative for industrial application as a food additive.