Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.
El-Abhar, M., Mahmoud, G., Hanafy, E., El-Mallah, M., El-Shami, S. (2020). Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.. EKB Journal Management System, 63(8), 3015-3027. doi: 10.21608/ejchem.2020.27536.2579
Mai Mostafa El-Abhar; Ghada Ibrahim Mahmoud; Eman Ahmed Hanafy; Mohamed Hassan El-Mallah; Safinaz Mohamed El-Shami. "Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.". EKB Journal Management System, 63, 8, 2020, 3015-3027. doi: 10.21608/ejchem.2020.27536.2579
El-Abhar, M., Mahmoud, G., Hanafy, E., El-Mallah, M., El-Shami, S. (2020). 'Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.', EKB Journal Management System, 63(8), pp. 3015-3027. doi: 10.21608/ejchem.2020.27536.2579
El-Abhar, M., Mahmoud, G., Hanafy, E., El-Mallah, M., El-Shami, S. Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.. EKB Journal Management System, 2020; 63(8): 3015-3027. doi: 10.21608/ejchem.2020.27536.2579

Comparative study of modified soy lecithins as oil in water (O/W) emulsifiers.

Egyptian Journal of Chemistry
Article 19, Volume 63, Issue 8, August 2020, Page 3015-3027  XML PDF (1.23 MB)
Document Type: Original Article
DOI: 10.21608/ejchem.2020.27536.2579
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Authors
Mai Mostafa El-Abhar email 1; Ghada Ibrahim Mahmoud2; Eman Ahmed Hanafyorcid 3; Mohamed Hassan El-Mallah4; Safinaz Mohamed El-Shami4
1Fats and Oils department - Food industry and nutrition division - National Research Centre - Giza - Egypt
2Biochemistry department - Faculty of Agriculture - Cairo University - Giza - Egypt.
3Biochemistry department - Faculty of Agriculture - Cairo University - Giza - Egypt
4Fats and oils department - Food industry and nutrition division - National Research Centre - Giza - Egypt
Abstract
Crude commercial soybean lecithin from two different sources named (A) and (C) were modified physically, chemically, and enzymatically using phospholipase A2 enzyme (PLA2) in order to improve their emulsification properties. All the modified lecithin fractions were used in the preparation of oil-in-water (O/W) emulsions, in comparison with the crude lecithins as well as a standard acetone-insoluble lecithin purchased from the market. The emulsions stabilized by acetone-insoluble fractions showed the best physical stability during 3 months of storage after preparation, along with a relatively low particle size (PS) and polydispersity index (PDI) and a zeta-potential values that indicates a good emulsion stability. Hydroxylated lecithin (H2A and H2C) showed the most stable Zeta-potential (-55.3 and -50.8 mV) respectively with a relatively low particle size and poly-dispersity index of 284.0 nm and 0.378 respectively for A and 268.4 nm and 0.391 for C, while hydrolyzed lecithin (ENZ A and ENZ C) that possessed the lowest particle size had a moderate zeta-potential of -34.8 and -32.2 for A and C respectively. These results showed that the modification of crude lecithin is essential for the production of tailor-made products with specific surface-active properties-stabilizing emulsions to be used in different purposes.
Keywords
Emulsions; O/W emulsions; Phospholipid modification; Commercial lecithin
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