Physico-chemical Properties of Marine Phospholipid Emulsions
Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this st...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2012-11, Vol.89 (11), p.2011-2024 |
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| creator | Lu, F. S. H Nielsen, N. S Baron, C. P Jensen, L. H. S Jacobsen, C |
| description | Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value (FFA) after 32 days storage at room temperature and at 2 °C. In conclusion, marine PL showed good emulsifying properties and it was possible to prepare marine PL emulsions with and without addition of fish oil. Emulsion with both good oxidative stability and physical stability could be prepared by using marine PL of high purity, less TAG, more PL, cholesterol and higher antioxidant content. |
| doi_str_mv | 10.1007/s11746-012-2105-z |
| format | Article |
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S. H ; Nielsen, N. S ; Baron, C. P ; Jensen, L. H. S ; Jacobsen, C</creator><creatorcontrib>Lu, F. S. H ; Nielsen, N. S ; Baron, C. P ; Jensen, L. H. S ; Jacobsen, C</creatorcontrib><description>Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value (FFA) after 32 days storage at room temperature and at 2 °C. In conclusion, marine PL showed good emulsifying properties and it was possible to prepare marine PL emulsions with and without addition of fish oil. Emulsion with both good oxidative stability and physical stability could be prepared by using marine PL of high purity, less TAG, more PL, cholesterol and higher antioxidant content.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-012-2105-z</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Antioxidants ; Bioavailability ; Biological and medical sciences ; Biomaterials ; Biotechnology ; chemical composition ; Chemical properties ; Chemistry ; Chemistry and Materials Science ; cholesterol ; emulsifying properties ; Emulsion polymerization ; Emulsion stability ; Emulsions ; Fat industries ; Fatty acids ; Fish oil ; Fish oils ; Food industries ; Food Science ; free fatty acids ; Fundamental and applied biological sciences. Psychology ; Industrial Chemistry/Chemical Engineering ; Lipids ; Marine phospholipids ; Original Paper ; Oxidation ; Oxidative stability ; Particle size distribution ; peroxide value ; phospholipids ; Physicochemical properties ; Polyunsaturated fatty acids ; temperature ; triacylglycerols ; Zeta potential</subject><ispartof>Journal of the American Oil Chemists' Society, 2012-11, Vol.89 (11), p.2011-2024</ispartof><rights>AOCS 2012</rights><rights>2012 American Oil Chemists' Society (AOCS)</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4421-498814b7c472766a40c2061812384bf6619d48c2f847bfdf69539644dc827baa3</citedby><cites>FETCH-LOGICAL-c4421-498814b7c472766a40c2061812384bf6619d48c2f847bfdf69539644dc827baa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-012-2105-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-012-2105-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,41464,42533,45550,45551,51294</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26565519$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lu, F. S. H</creatorcontrib><creatorcontrib>Nielsen, N. S</creatorcontrib><creatorcontrib>Baron, C. P</creatorcontrib><creatorcontrib>Jensen, L. H. S</creatorcontrib><creatorcontrib>Jacobsen, C</creatorcontrib><title>Physico-chemical Properties of Marine Phospholipid Emulsions</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value (FFA) after 32 days storage at room temperature and at 2 °C. In conclusion, marine PL showed good emulsifying properties and it was possible to prepare marine PL emulsions with and without addition of fish oil. Emulsion with both good oxidative stability and physical stability could be prepared by using marine PL of high purity, less TAG, more PL, cholesterol and higher antioxidant content.</description><subject>Agriculture</subject><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>chemical composition</subject><subject>Chemical properties</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>cholesterol</subject><subject>emulsifying properties</subject><subject>Emulsion polymerization</subject><subject>Emulsion stability</subject><subject>Emulsions</subject><subject>Fat industries</subject><subject>Fatty acids</subject><subject>Fish oil</subject><subject>Fish oils</subject><subject>Food industries</subject><subject>Food Science</subject><subject>free fatty acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Lipids</subject><subject>Marine phospholipids</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Oxidative stability</subject><subject>Particle size distribution</subject><subject>peroxide value</subject><subject>phospholipids</subject><subject>Physicochemical properties</subject><subject>Polyunsaturated fatty acids</subject><subject>temperature</subject><subject>triacylglycerols</subject><subject>Zeta potential</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkcFqGzEURUVoIK6bD8iqA6VLtXqaN5IGujEmTQoJMSSB7IQsS7HCeDSVYor99ZWZULpyVkJwztV7V4RcAPsGjMnvGUCioAw45cAauj8hE2gaRdu6hg9kwhirKePwdEY-5vxSrqrmzYT8WKx3OdhI7dptgjVdtUhxcOk1uFxFX92aFHpXLdYxD-vYhSGsqsvNtssh9vkTOfWmy-787ZySx5-XD_NrenN39Ws-u6EWkQPFVinApbQouRTCILOcCVDAa4VLLwS0K1SWe4Vy6VdetE3dCsSVVVwujamn5MuYO6T4e-vyq36J29SXJzUAIFclSBYKRsqmmHNyXg8pbEzaaWD6UJIeS9KlJH0oSe-L8_Ut2eSyvE-mtyH_E7loRNNAWzg5cn9C53bvB-vZ3fyeM4Bi8tHMReqfXfpv9iNjfR4lb6I2z6mM9HiIw_JvyFHhUYIXBOu_cSiX-g</recordid><startdate>201211</startdate><enddate>201211</enddate><creator>Lu, F. 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S. H ; Nielsen, N. S ; Baron, C. P ; Jensen, L. H. S ; Jacobsen, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4421-498814b7c472766a40c2061812384bf6619d48c2f847bfdf69539644dc827baa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Agriculture</topic><topic>Antioxidants</topic><topic>Bioavailability</topic><topic>Biological and medical sciences</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>chemical composition</topic><topic>Chemical properties</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>cholesterol</topic><topic>emulsifying properties</topic><topic>Emulsion polymerization</topic><topic>Emulsion stability</topic><topic>Emulsions</topic><topic>Fat industries</topic><topic>Fatty acids</topic><topic>Fish oil</topic><topic>Fish oils</topic><topic>Food industries</topic><topic>Food Science</topic><topic>free fatty acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Lipids</topic><topic>Marine phospholipids</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Oxidative stability</topic><topic>Particle size distribution</topic><topic>peroxide value</topic><topic>phospholipids</topic><topic>Physicochemical properties</topic><topic>Polyunsaturated fatty acids</topic><topic>temperature</topic><topic>triacylglycerols</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lu, F. S. H</creatorcontrib><creatorcontrib>Nielsen, N. S</creatorcontrib><creatorcontrib>Baron, C. P</creatorcontrib><creatorcontrib>Jensen, L. H. 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S. H</au><au>Nielsen, N. S</au><au>Baron, C. P</au><au>Jensen, L. H. S</au><au>Jacobsen, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physico-chemical Properties of Marine Phospholipid Emulsions</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2012-11</date><risdate>2012</risdate><volume>89</volume><issue>11</issue><spage>2011</spage><epage>2024</epage><pages>2011-2024</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value (FFA) after 32 days storage at room temperature and at 2 °C. In conclusion, marine PL showed good emulsifying properties and it was possible to prepare marine PL emulsions with and without addition of fish oil. Emulsion with both good oxidative stability and physical stability could be prepared by using marine PL of high purity, less TAG, more PL, cholesterol and higher antioxidant content.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-012-2105-z</doi><tpages>14</tpages></addata></record> |
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| subjects | Agriculture Antioxidants Bioavailability Biological and medical sciences Biomaterials Biotechnology chemical composition Chemical properties Chemistry Chemistry and Materials Science cholesterol emulsifying properties Emulsion polymerization Emulsion stability Emulsions Fat industries Fatty acids Fish oil Fish oils Food industries Food Science free fatty acids Fundamental and applied biological sciences. Psychology Industrial Chemistry/Chemical Engineering Lipids Marine phospholipids Original Paper Oxidation Oxidative stability Particle size distribution peroxide value phospholipids Physicochemical properties Polyunsaturated fatty acids temperature triacylglycerols Zeta potential |
| title | Physico-chemical Properties of Marine Phospholipid Emulsions |
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