Chemistry School, Autonomous University of Chihuahua, Chihuahua, Mexico.
J Food Biochem. 2022 Jul;46(7):e14157. doi: 10.1111/jfbc.14157. Epub 2022 Mar 30.
Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient. Lecithins' popularity as an ingredient in the pharmaceutical and food industries arises from their particular properties, such as their hydrophilic-lipophilic balance, critical micellar concentration, and assembly properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical- and food-grade microemulsions. Unlike conventional emulsions, microemulsions are thermodynamically stable systems that offer long-term stability. Besides, microemulsions show nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds in pharmaceutical and food products. PRACTICAL APPLICATIONS: Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food ingredient. Lecithin phospholipids are commonly used as emulsifier agents in the food and pharmaceutical industries because of their particular properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical- or food-grade microemulsions. Unlike conventional emulsions, microemulsions are stable systems that offer long-term stability, nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds such as vitamins, flavors, antioxidants, nutrients, colors, antimicrobials, and polyphenols.
磷脂是从粗植物油脱胶过程中回收的富含磷脂的混合物。自 19 世纪以来，这种油脂加工的副产品一直被用作食品和医药成分。磷脂作为医药和食品工业中成分的流行源于其特殊性质，如亲水亲油平衡、临界胶束浓度和组装特性。然而，对于用磷脂来制备医药级和食品级微乳液的应用知之甚少。与传统乳液不同，微乳液是热力学稳定的系统，提供长期稳定性。此外，微乳液表现出纳米级液滴、透明度、易于制备和放大，并且不需要昂贵的设备。本综述旨在全面概述磷脂及其性质，以及它们在制备微乳液中的应用，这是一种在医药和食品产品中掺入、保护和输送生物活性化合物的有前途的方法。实际应用：磷脂是从粗植物油脱胶过程中回收的富含磷脂的混合物。自 19 世纪以来，这种油脂加工的副产品一直被用作食品成分。由于其特殊性质，磷脂通常被用作食品和医药行业的乳化剂。然而，对于用磷脂来制备医药级或食品级微乳液的应用知之甚少。与传统乳液不同，微乳液是热力学稳定的系统，提供长期稳定性、纳米级液滴、透明度、易于制备和放大，并且不需要昂贵的设备。本综述旨在全面概述磷脂及其性质，以及它们在制备微乳液中的应用，这是一种在医药和食品产品中掺入、保护和输送生物活性化合物的有前途的方法。
