Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions
https://doi.org/10.47370/2072-0920-2022-18-2-73-80
Abstract
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.
About the Authors
E. V. Lisovaya
Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products – a branch of the FSBSI «The North-Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-Making»
Russian Federation
Russian Federation
Ekaterina V. Lisovaya, a senior researcher of the Department of Food Technologies, Quality Control and Standardization
2 Topolinaya Alley, Krasnodar, 350072
E. P. Viktorova
Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products – a branch of the FSBSI «The North-Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-Making»
Russian Federation
Russian Federation
Elena P. Viktorova, a chief researcher of the Department of Food Technologies, Quality Control and Standardization, Doctor of Technical Sciences, a professor
2 Topolinaya Alley, Krasnodar, 350072
A. V. Sverdlichenko
Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products – a branch of the FSBSI «The North-Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-Making»
Russian Federation
Russian Federation
Anastasia V. Sverdlichenko, a senior researcher of the Department of Food Technologies, Quality Control and Standardization, of Technical Sciences
2 Topolinaya Alley, Krasnodar, 350072
M. R. Zhane
Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products – a branch of the FSBSI «The North-Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-Making»
Russian Federation
Russian Federation
Mariet R. Zhane, a junior researcher of the Department of Food Technologies, Quality Control and Standardization
2 Topolinaya Alley, Krasnodar, 350072
References
1. Jeyakumari A., Zynudheen A.A., Parvathy U. Microencapsulation of bioactive food ingredients and controlled release – a review. MOJ Food process Technol. 2016; 2(6), 1–59.
2. Joye I.J., Davidov-Pardo G., McClements D.J. Nanotechnology for increased micronutrient bioavailability. TrendsFoodSciTechnol. 2014; 40(2): 168–182.
3. Öztürk B. Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability. Eur J LipidSci Technol. 2017; 119(7): 150–539.
4. Choi S.J., McClements D.J. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci. Biotechnol. 2020; 29:149–168.
5. Salvia-Trujillo L. [et al.] Edible Nanoemulsions as Carriers of Active Ingredients: A Review. Annu Rev Food Sci Technol. 2017; 8:439–466.
6. Malkin A.Ya., Kulichikhin V.G. Structure and rheology of highly concentrated emulsions: a modern look. Russ. Chem. Rev. 2015; 84(8):803–825.
7. McClements D.J. Nanoemulsions versus Microemulsions: Terminology, Differences, and Similarities. Soft Matter. 2012; 8(6): 1719–1729.
8. Marhamati M., Ranjbar G., Rezaie M. Effects of emulsifiers on the physicochemical stability of Oil-inwater Nanoemulsions: A critical review. J Mol Liq. 2021; 340: 117–218.
9. Bai L. [et al.] Recent innovations in emulsion science and technology for food applications. J. Agric. Food Chem. 2021; 69(32):8944–8963.
10. McClements D.J., Bai L., Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu. Rev. Food Sci. Technol. 2017; 8: 205–236.
11. McClements D.J., Gumus C.E. Natural emulsifiers – Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv. Colloid. Interface Sci. 2016; 234: 3–26.
12. Li J. [et al.] Review on phospholipids and their main applications in drug delivery systems. Asian Journal of Pharmaceutical Sciences. 2015; 10(2): 81–98.
13. Komaiko J., Sastrosubroto А., McClements D.J. Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids. J. Agric. Food Chem. 2015; 63: 10078–10088.
14. Cabezas D.M., Diehl B.W.K., Tomás M.C. Emulsifying properties of different modified sunflower lecithins. Eur. J. Lipid Sci. Technol. 2016; 118(7): 975–983.
15. Pan Y., Tikekar R.V. Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds. N Nitin, Int. J. Pharm. 2013; 450(1–2): 129–137.
16. Haahr A.M., Jacobsen C. Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions. Eur. J. Lipid Sci. Technol. 2008; 110(10): 949–961.
17. Fomuso L.B., Corredig M., Akoh C.C. Effect of Emulsifier on Oxidation Properties of Fish Oil-Based Structured Lipid Emulsions. J. Agric. Food Chem. 2002; 50(10): 2957–2961.
Review
For citations:
Lisovaya E.V., Viktorova E.P., Sverdlichenko A.V., Zhane M.R. Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions. New Technologies. 2022;18(2):73-80. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-2-73-80
Views:
315
Email this article 
