Emulsifying properties of different modified sunflower lecithins

CABEZAS, D. M.; MADOERY, R.; DIEHL, B.; TOMÁS, M. C.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Los Angeles; Año: 2012 vol. 89 p. 355 - 361

0003-021X

Lecithins are a mixture of acetone insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoling to separate oil from phospholipids; fractionation with solvents to produce fractions enriched in specific phospholipids; and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1?2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution (in volume and surface), and mean particle diameters (D [4,3], D [3,2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents.