Lecithin Research Articles

Evaluating the Stability and Digestibility of Long-Chain Omega-3 Algal Oil Nanoemulsions Prepared with Lecithin and Tween 40 Emulsifiers Using an In Vitro Digestion Model.

The health benefits of long-chain omega-3 polyunsaturated fatty acid (LCn-3PUFA) intake have been well documented. However, currently, the consumption of oily fish (the richest dietary source of LCn-3PUFA) in the UK is far below the recommended level, and the low digestibility of LCn-3PUFA bulk oil-based supplements from triglyceride-based sources significantly impacts their bioavailability. LCn-3PUFA-rich microalgal oil offers a potential alternative for populations who do not consume oily fish, and nanoemulsions have the potential to increase LCn-3PUFA digestibility and bioavailability. The aims of this study were to produce stable algal oil-in-water nanoemulsions with ultrasonic technology to increase DHA digestibility, measured using an in vitro digestion model. A nanoemulsion of LCn-3PUFA algal oil was developed with 6% w/w emulsifiers: lecithin (LE) or an equal ratio of Tween 40 (3%) and lecithin (LTN) (3%), 50% w/w, algal oil and 44% w/w water using rotor-stator and ultrasound homogenization. The in vitro digestion experiments were conducted with a gastric and duodenal digestion model. The results showed the creation of nanoemulsions of LCn-3PUFA algal oils offers potentially significant increases in the bioavailability of DHA in the human body. The increase in digestibility can be attributed to the smaller particle size of the nanoemulsions, which allows for higher absorption in the digestive system. This showed that the creation of nanoemulsions of LCn-3PUFA algal oils offers a potentially significant increase in the bioavailability of DHA in the human body. The LE and LTN nanoemulsions had average droplet sizes of 0.340 ± 0.00 µm and 0.267 ± 0.00 µm, respectively, but the algal oil mix (sample created with same the components as the LTN nanoemulsion, hand mixed, not processed by rotor-stator and ultrasound homogenization) had an average droplet size of 73.6 ± 6.98 µm. The LTN algal oil nanoemulsion was stable in the gastric and duodenal phases without detectable destabilization; however, the LE nanoemulsion showed signs of oil phase separation in the gastric phase. Under the same conditions, the amount of DHA digested from the LTN nanoemulsion was 47.34 ± 3.14 mg/g, compared to 16.53 ± 0.45 mg/g from the algal oil mix, showing DHA digestibility from the LTN nanoemulsion was 2.86 times higher. The findings of this study contribute to the insight of in vitro DHA digestion under different conditions. The stability of the LTN nanoemulsion throughout digestion suggests it could be a promising delivery system for LCn-3PUFAs, such as DHA, in various food and pharmaceutical applications.

Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality

Healthier croissants prepared with xanthan gum-based oleogels have been evaluated by mechanical and sensory properties. Blends containing oleogel and conventional fat (shortening, SH) (50/50) were used as fat source in the croissant doughs. The shortening/oleogel (SH/OG) blends and doughs were rheologically characterized by Small and Large Amplitude Oscillatory Shear (SAOS-LAOS) tests, whereas both doughs and baked croissants were characterized by penetration and Texture Profile Analysis (TPA) tests. Acceptability and purchase intention tests of the selected croissants was also carried out, as well as discriminatory tests to confirm whether there were differences between the samples. Different oleogels were tried, combining four food structuring agents (whey protein (WP), polysorbate Tween (TW), soy lecithin (SL) and locust bean gum (LBG)) with xanthan gum (XG) in order to structure sunflower oil.Viscoelastic moduli presented differences depending on the structuring agent used in the oleogels. SH control was firmer than all blends. However, this pattern was not reproduced in the croissant doughs. The control dough, formulated only with the shortening had an intermediated behaviour in oscillatory shear. Indeed, in texture it presented the lowest values, with a hardness similar to that of the lecithin blend. However, doughs formulated with LBG or WP blends showed the highest values for both hardness and viscoelasticity. Baked croissants formulated with SL blend presented a crumb appearance and an airy structure similar to the control. Croissants formulated with the other blends were more compact and had higher hardness values. Therefore, formulation containing SL blend was selected for further analysis. Control and SL-based doughs followed the same pattern when large deformations were applied: shear stiffening and shear thinning behaviour. Regarding sensory analysis in final croissants, no differences in appearance, texture, flavour and overall liking were obtained. There was also no difference in purchase intention, so that the formulation with SL oleogels was optimal for the healthier croissants proposed.

Suitable dietary phospholipids improve lipid deposition, but excessive dietary phospholipids disorder lipid metabolism in juvenile leopard coral grouper (Plectropomus leopardus)

Limited investigation has been available on the effects of dietary phospholipids in leopard coral grouper (Plectropomus leopardus), hindering its potential for aquaculture. This study was intended to investigate the impact of various levels (05 %) of dietary soy lecithin (SL) on juvenile P. leopardus over a 9-week feeding trial. Results indicated that dietary inclusion of 23 % SL enhanced the lipid content in liver, muscle, and whole-body. The fatty acid composition of muscle strongly reflected the dietary fatty acid profile. Furthermore, dietary inclusion of 3 % SL enhanced the activities of hepatic lipid synthesis enzymes [fatty acid synthase (FAS), glucose-6-phosphate dehydrogenase (G6PD)] and lipolytic enzymes [hormone-sensitive lipase (HSL), carnitine palmitoyltransferase-1 (CPT-1)]. Additionally, the inclusion of 23 % SL upregulated the relative expression of lipid synthesis-related genes [fas, sterol regulatory element binding transcription factor 1 (srebp1)] and lipid catabolism-related genes [hsl, cpt-1, and lipoprotein lipase (lpl)] in muscle. However, increasing dietary SL levels up to 45 % led to a reduction in muscle and whole-body lipid content, and an enhance in hepatic lipid content and hepatocyte vacuolization. Moreover, dietary inclusion of 5 % SL downregulated the relative expressions of hepatic lipid synthesis-related genes (g6pd and srebp1) and lipid catabolism-related genes (lpl and hsl). Overall, including 23 % SL in the diet improved lipid metabolism and thereby enhanced lipid deposition in juvenile P. leopardus, but excessive SL (45 %) disrupted lipid metabolism.

Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder.

This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated that ultrasound (200 W)-assisted SL (5 g/L) addition had the shortest wetting time and dispersion time, which were 307.14 ± 7.00 s and 20.95 ± 2.27 s, respectively. In terms of powder properties, the EWPP with added SL had lower lightness, moisture content and bulk density. In addition, the increase in average particle size, net negative charge, free sulfhydryl group content and surface hydrophobicity indicated that ultrasound treatment facilitated the protein structures unfolding and promoted the formation of SL-EWP complexes. Overall, our study provided a new perspective for the food industry regarding using ultrasound technology to produce instant EWPP with higher biological activity and more complete nutritional value.

A comprehensive review on pleiotropic effects and therapeutic potential of soy lecithin

A comprehensive review on pleiotropic effects and therapeutic potential of soy lecithin

Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.

Preparation and characterization of a nanostructured lipid carrier for phenylethyl resorcinol

Phenylethyl resorcinol (PR) demonstrates inhibitory effects on multiple targets in the melanin synthesis pathway, resulting in a strong whitening effect. However, challenges such as limited solubility in water and susceptibility to oxidation and discoloration restrict its practical application in the cosmetics industry. In order to enhance stability and performance characteristics, a whitening nanostructured lipid carrier (NLC) was synthesized through high-pressure homogenization. This method entailed the incorporation of solid lipids, a liquid lipid, and a compound emulsifier, with deionized water fulfilling the roles of solid phase, liquid phase, and water phase, respectively. The NLC's particle size, Zeta potential, stability, encapsulation efficiency, and other parameters were assessed using techniques such as particle sizer, stability analyzer, and HPLC. The results showed that the NLC for phenylethyl resorcinol prepared by using the optimal formula (7.50 % solid lipids, 3.00 % ethylhexyl palmitate, and 2.00 % Tween 80 and soybean lecithin) has an encapsulation efficiency of 87.11 %, a particle size of 157.2 ± 0.70 nm, a kinetic instability of less than 1.2, and a greatly improved stability, thereby successfully solving the problems of unstable storage and poor solubility of phenylethyl resorcinol.

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated. The effects of sugar content in formula (4, 8 %) and temperature (25 °C, 80 °C, and 100 °C) on the moisture content, water activity, encapsulation efficiency (EE), and oxidative stability were studied. Oxidative stability was measured over a 90-day testing period at 25 °C. Samples achieved an encapsulation efficiency in the range 50–70 %, low moisture content (<1 %), and low water activity (<0.7). After 90 days of storage, the encapsulated fish oil samples remained within the rancidity limits defined by the peroxide and p-anisidine values, whereas unprotected/free fish oil (control) significantly exceeded those limits. Samples prepared at 100 °C showed the greatest encapsulation efficiency and oxidative stability among the treatments (p < 0.05). The presence of Maillard Reaction Products (MRP) in the encapsulating material was also assessed.

Formulation Development of Meloxicam Binary Ethosomal Hydrogel for Topical Delivery: In Vitro and In Vivo Assessment.

The article aimed to formulate an MLX binary ethosome hydrogel for topical delivery to escalate MLX solubility, facilitate dermal permeation, avoid systemic adverse events, and compare the permeation flux and efficacy with the classical type. MLX ethosomes were prepared using the hot method according to the Box-Behnken experimental design. The formulation was implemented according to 16 design formulas with four center points. Independent variables were (soya lecithin, ethanol, and propylene glycol concentrations) and dependent variables (vesicle size, dispersity index, encapsulation efficiency, and zeta potential). The design suggested the optimized formula (MLX-Ethos-OF) with the highest desirability to perform the best responses formulated and validated. It demonstrates a 169 nm vesicle size, 0.2 dispersity index, 83.1 EE%, and -42.76 mV good zeta potential. MLX-Ethos-OF shows an amorphous form in PXRD and a high in vitro drug release of >90% over 7 h by diffusion and erosion mechanism. MLX-Ethos-OF hyaluronic acid hydrogel was fabricated and assessed. It shows an elegant physical appearance, shear thinning system rheological behavior, good spreadability, and skin-applicable pH value. The ex vivo permeation profile shows a flux rate of 70.45 μg/cm2/h over 12 h. The in vivo anti-inflammatory effect was 53.2% ± 1.3 over 5 h. compared with a 10.42 flux rate and 43% inflammatory inhibition of the classical ethosomal type. The conclusion is that binary ethosome is highly efficient for MLX local delivery rather than classical type.

Full factorial design-based development and characterization of ciclopirox olamine loaded transferosomes: An efficient approach for the management of Athlete's foot

The aim of the current research is to develop ciclopirox olamine (CO) loaded transferosomes to achieve enhanced permeation via thickened, dry, scaly, and cracked stratum corneum during athlete's foot, which conventional topical formulation fails to achieve. In addition, the potential of developed formulation was compared with marketed formulation via in vitro antifungal studies. CO-transferosomes were optimized and developed using design of experiment approach viz. 24 full-factorial design and employing four independent variables viz. ratio of edge activators viz. sodium deoxycholate (SDC) and tween 80, ratio of lipids viz. soya lecithin (SL), and cholesterol, ratio of solvent system i.e., chloroform and ethanol and volume of hydrating solvent viz. phosphate buffer saline PBS (pH 7.4). Rotary evaporation-sonication technique was used to formulate transferosomes. Particle size, polydispersity index (PDI), and zeta potential were three selected dependent variables. To comprehend the intricate interaction between the underlying variables and the outcome variables of the developed formulation, the response surface methodology suggested by Design Expert® was found to be desirable with a desirability value of 0.676. Based on desirability function, the optimized formulation was developed and characterized. The results of optimized formulation for particle size were found to be 124.2 ± 5.1 nm, PDI was 0.280 and a negative zeta potential value of −12.20 ± 6.49 mV. Furthermore, the drug entrapment efficiency was found to be 96.56 ± 0.08 % with a release of 95.67 ± 1.05 % at the end of 24h. The results of release kinetics displayed that the release followed Higuchi diffusion kinetics with highest regression coefficient, followed by zero order. Additionally, the formulation was evaluated for in vitro antifungal activity against Trichophyton mentagrophytes which revealed a wider zone of inhibition of 28.05 mm ± 0.86 as compared to the marketed formulation. The results of ex vivo skin permeation studies of CO-loaded transferosomes revealed high permeability of transferosomes with enhancement ratio of 2.2. Based on the promising results, it may be possible to treat athlete's foot with improved cutaneous distribution of ciclopirox olamine using transferosomes.

Soy lecithin in combination with soy isoflavones improves learning and memory impairments in rats by modulating cerebral vasodilation

Soy lecithin in combination with soy isoflavones improves learning and memory impairments in rats by modulating cerebral vasodilation

Effect of ultrasound exposure time in the size distribution of lecithin liposomes in the nanoscale

Abstract The characteristics of liposome suspensions subjected to ultrasound were studied using the Nanoparticle Trajectory Analysis (NTA) technique. These were prepared with either DPPC or soy lecithin using the thin layer method. For each preparation protocol, the size and ζ potential probability densities were determined by averaging the densities obtained in several measurements. Ultrasound exposure changed the characteristics of the size and ζ potential distributions. For the size distribution, the exposure resulted in an increment of the number of liposomes with diameters in the range of ∼ 100 nm, the corresponding size distributions became slimmer, with mean diameters smaller than the ones without exposure. This is reflected in the reduction of the polydispersity index experienced by the liposome suspensions after sonication. For DPPC liposomes, it changed from ≈ 0.26 without exposure to ≈ 0.19 after 10 min sonication whereas for soy lecithin liposomes it changed from ≈ 0.30 without exposure to ≈ 0.21 after 10 min sonication. For the ζ potential, after 10 min exposure, the distributions became wider, with mean values more negative than the ones without exposure. The mean ζ potential, for DPPC liposomes, changed from ≈ −35 mV without exposure to ≈ −39 mV after 10 min sonication whereas for soy lecithin liposomes it changed from ≈ −38 mV without exposure to ≈ −42 mV after 10 min sonication. Therefore, our results show that exposure to ultrasound reduced the polydispersity and increased the stability of the liposome suspensions.

Chitosan-coated liposomal systems for delivery of antibacterial peptide LL17-32 to Porphyromonas gingivalis

Periodontal disease is triggered by surface bacterial biofilms where bacteria are less susceptible to antibiotic treatment. The development of liposome-based delivery mechanisms for the therapeutic use of antimicrobial peptides is an attractive alternative in this regard. The cationic antimicrobial peptide LL-37 (human cathelicidin) is well-known to exert antibacterial activity against Porphyromonasgingivalis, a keystone oral pathogen. However, the antibacterial activity of the 16-amino acid fragment (LL17-32) of LL-37, is unknown. In addition, there are still gaps in studies using liposomal formulations as delivery vehicles of antibacterial peptides against this pathogen. This study was designed to examine the influence of the different types of liposomal formulations to associate and deliver LL17-32 to act against P. gingivalis. Chitosans of varying Mw and degree of acetylation (DA) were adsorbed at the surface of soya lecithin (SL) liposomes. Their bulk (average hydrodynamic size, ζ-potential and membrane fluidity) and ultrastructural (d-spacing, half-bilayer thickness and the water layer thickness) biophysical properties were investigated by a panel of techniques (DLS, SAXS, M3-PALS, fluorescence spectroscopy and TEM imaging). Their association efficiency, in vitro release, stability, and efficacy in killing the periodontal pathogen P. gingivalis were also investigated. All liposomal systems possessed spherical morphologies and good shelf-life stabilities. Under physiological conditions, chitosan formulations with a high DA demonstrated enhanced stability in comparison to low DA-chitosan formulations. Chitosans and LL17-32 both decreased SL-liposomal membrane fluidity. LL17-32 exhibited a high degree of association with SL-liposomes without in vitro release. In biological studies, free LL17-32 or chitosans alone, demonstrated microbicidal activity against P. gingivalis, however this was attenuated when LL17-32 was loaded onto the SL-liposome delivery system, presumably due to the restrained release of the peptide. A property that could be harnessed in future studies (e.g., oral mucoadhesive slow-release formulations).

Potential use of soy lecithin or butylated hydroxytoluene as an alternative to powdered egg yolk for ram semen cryopreservation

The aim of this study was to assess the effect of replacing powdered egg yolk (PEY) with soybean lecithin (SL) or butylated hydroxytoluene (BHT) on ram sperm cryopreservation. Two ejaculates/male were collected via artificial vagina from 8 rams during breeding season. Ejaculates were pooled and washed twice by centrifugation. The pellet was divided into three aliquots, diluted in a Tris-based media with 5% glycerol containing PEY (15%), SL (1%) or BHT (0.6 mM) and cooled for 4 h at 5 °C before freezing. Sperm motility, plasma and acrosome membrane integrity and mitochondria activity as lipid peroxidation were assessed immediately after thawing and after 4 h of resilience incubation in a modified PBS at 38 ºC. After thawing, sperm extended in BHT showed the poorest quality compared to sperm extended in PEY and SL. Similar total and progressive motility were observed in sperm preserved in PEY and SL media. Plasma membrane integrity, however, was significantly higher in sperm extended in SL, although most of them with non-functional mitochondria. Acrosome damage was significant lower in SL sperm samples compared to PEY samples. Highest level of lipid peroxidation was found in sperm preserved in PEY. Resilience test had a negative effect (P &lt; 0.05) on plasma and acrosome membrane integrity in all samples, and on progressive motility only in sperm preserved in PEY. In conclusion, soy lecithin could be a potential alternative to PEY for ram cryopreservation, although its adverse effect on sperm mitochondria function has to be strongly considered.

Alkanols Regulate the Fluidity of Phospholipid Bilayer in Accordance to Their Concentration and Polarity.

In spite of the widespread use of alkanols as penetration enhancers, their effect on vesicular formulations remains largely unexplored. These can affect the stability and integrity of the phospholipid bilayers. In this study, we have investigated the interaction of linear (ethanol, butanol, hexanol, octanol) and branched alkanols (t-amylol and t-butanol) with three phospholipids (soya lecithin, SL; soy L-α-phosphatidylcholine, SPC; and 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC). Thermodynamic and structural aspects of these interactions were studied as a function of the alkanol concentration and chain length. Our interpretations are based on isothermal titration calorimetry (ITC) and dynamic light scattering (DLS) experiments. We observed one-site interactions wherein hydroxyl and acyl groups interacted with the polar and nonpolar regions of the phospholipid, respectively. The stability and structural integrity of bilayers appeared to be dependent upon (a) the hydrocarbon chain length and concentration of alcohols, and (b) the degree of unsaturation in the phospholipid molecule. We found that these interactions triggered a reduction in the enthalpy which was compensated by increased entropy, keeping free energy negative. Drop in enthalpy indicates reversible disordering of the bilayer which enables the diffusion of alcohol without triggering destabilization. Ethanol engaged predominantly with the interface, and it resulted in higher enthalpic changes. Interactions became increasingly unfavorable with longer alcohols - a cutoff point was recorded with hexanol. The overall sequence of membrane disordering capability was recorded as follows: ethanol < butanol < octanol < hexanol. Octanol's larger size restricted its penetration in the bilayer, and hence it caused less enthalpic changes relative to hexanol. This could also be verified from the trends in the area ratio of these vesicles obtained from the DLS data. Branched alkanols displayed a lower binding affinity with the phospholipids relative to their linear counterparts. These data are useful while contemplating the inclusion of short-chain alcohols as penetration enhancers in phospholipid vesicles.

Development and Assessment of Phytosomes for the Treatment of Polycystic Ovarian Syndrome

Phytosomes, a novel drug delivery system, have gained attention for their potential in the treatment of polycystic ovarian syndrome (PCOS). Polycystic ovaries, unpredictable menstrual cycles, and hormonal imbalances are the hallmarks of PCOS, a frequent endocrine disorder affecting women of reproductive age. The main aim is to prepare and evaluate phytosomes for the treatment of PCOS. The materials used were Guggul from Commiphora mukul, berberine from Berberis vulgaris and green tea from Camellia sinensis. All the phytosomal formulations are prepared in ratios and further evaluated. Phytosomal screening confirms the presence of required phytosomes like alkaloids, tannins and saponins that are effective in treating PCOS. Fouriertransform infrared (FTIR) evaluation was performed and ex-vivo and sub-acute toxicity evaluation confirm that formulation, PY4: Soy lecithin at a 3:1 extract ratio exhibited a greater release profile without any harm. As per the findings of this study, employing optimized phytosome-based medication delivery as bio-enhancers may enhance the bioavailability of herbal extract.

Development and Assessment of Phytosomes for the Treatment of Polycystic Ovarian Syndrome

Phytosomes, a novel drug delivery system, have gained attention for their potential in the treatment of polycystic ovarian syndrome (PCOS). Polycystic ovaries, unpredictable menstrual cycles, and hormonal imbalances are the hallmarks of PCOS, a frequent endocrine disorder affecting women of reproductive age. The main aim is to prepare and evaluate phytosomes for the treatment of PCOS. The materials used were guggul from Commiphora mukul, berberine from Berberis vulgaris and green tea from Camellia sinensis. All the phytosomal formulations are prepared in ratios and further evaluated. Phytosomal screening confirms the presence of required phytosomes like alkaloids, tannins and saponins that are effective in treating PCOS. Fourier-transform infrared spectroscopy (FTIR) evaluation was performed and ex-vivo and sub-acute toxicity evaluation confirms that formulation, PY4: Soy lecithin at a 3:1 extract ratio exhibited a greater release profile without any harm. As per the findings of this study, employing optimized phytosome-based medication delivery as bio-enhancers may enhance the bioavailability of herbal extract.

PLGA-LEC/F127 hybrid nanoparticles loaded with curcumin and their modulatory effect on monocytes.

Aim: To investigate the effect of surfactant type on curcumin-loaded (CUR) PLGA nanoparticles (NPs) to modulate monocyte functions. Materials & methods: The nanoprecipitation method was used, and PLGA NPs were designed using PluronicF127 (F127) and/or lecithin (LEC) as surfactants. Results: The Z-average of the NPs was <200nm, they had a spherical shape, Derjaguin-Muller-Toporov modulus >0.128MPa, they were stable during storage at 4°C, ζ-potential ∼-40mV, polydispersity index <0.26 and % EE of CUR >94%. PLGA-LEC/F127NPs showed favorable physicochemical and nanomechanical properties. These NPs were bound and internalized mainly by monocytes, suppressed monocyte-induced reactive oxygen species production,and decreased the ability of monocytes to modulate T-cell proliferation. Conclusion: These results demonstrate the potential of these NPs for targeted therapy.

Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders

Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.