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Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors

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Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors cosmetics Review Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors Maria J. Alhajj , Nicolle Montero , Cristhian J. Yarce and Constain H. Salamanca * Laboratorio de Diseño y Formulación de Productos Químicos y Derivados, Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Naturales, Universidad ICESI, Calle 18 No. 122-135, 760035 Cali, Colombia; [email protected] (M.J.A.); [email protected] (N.M.); [email protected] (C.J.Y.) * Correspondence: [email protected]; Tel.: +57-312-223-8310 Received: 29 September 2020; Accepted: 4 November 2020; Published: 9 November 2020 Abstract: The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes. Keywords: lecithin; phospholipids; nutritional value; emulsion stabilizer; lecithin-based liposomes 1. Introduction Lecithin is a generic term that is used for the description of a multi-component blend of lipids (triglycerides, fatty acids, sterols, glycolipids, and phospholipids) [1], which are structural and functional components of a diverse range of cell membranes for plants as well as for various terrestrial and marine animals [2]. Although lecithin is present in most living organisms, their chemical (lipid composition) and physical (sensory appearance) characteristics can vary considerably, depending on the origin and the extraction process. In this way, depending on the class and quantity of phospholipids as well as their purity grade, lecithin can be used as a product or raw material. Consequently, lecithins describe a wide variety of compounds based on their composition (type and amount of lipids) as well as their appearance, which can range from a sticky paste to fluid granules with different grades of purity [3,4]. The procedures that are carried out after obtaining the lecithins can be classified into three categories, including (i) natural or unrefined, (ii) refined, as well as (iii) modified lecithins [5]. Natural lecithins do not undergo any treatment or modification process after they are obtained. This category is the primary focus of this review. On the other hand, refined lecithins include oil-free lecithins as well as alcohol-soluble/insoluble phospholipids fractions [6], whereas modified lecithins are those in which the polar group of the phospholipids is chemically changed by acetylation, hydroxylation, or enzymatic modification processes [5]. Concerning the composition of lecithins, they consist of two kinds of phospholipids (PLs): sphingophospholipids and glycerophospholipids (GPLs). The latter category includes those that Cosmetics 2020, 7, 87; doi:10.3390/cosmetics7040087 www.mdpi.com/journal/cosmetics Cosmetics 2020, 7, 87 2 of 19 Cosmetics 2020, 7, x FOR PEER REVIEW 2 of 18 arethe thefocus focus of ofthis this review review as asprevious previous studies studies showed showed a adiverse diverse range range of of their applications for thethe cosmetic,cosmetic, foodstufoodstuff,ff, andand pharmaceuticalpharmaceutical sectorssectors [[7]7].. RegardingRegarding thethe structuralstructural compositioncomposition ofof GPLs,GPLs, these are composed of a glycerol backbone, two alkyl chains made of fatty acids (R1 and R2), and a these are composed of a glycerol backbone, two alkyl chains made of fatty acids (R1 and R2), and a phosphatephosphate groupgroup linkedlinked toto didifferentfferent typestypes ofof substitutessubstitutes (Y),(Y), whichwhich determinedetermine thethe functionalityfunctionality ofof thethe phospholipidphospholipid (Figure(Figure1 )[1) 8[8,9].,9]. Figure 1. The chemical structure and classification of the different types of glycerophospholipid lecithins. Figure 1. The chemical structure and classification of the different types of glycerophospholipid Furthermore,lecithins. many of these GPLs were previously characterized, proving to have nutritional value, high biocompatibility, and an amphiphilic character, which are characteristics highly appreciated Furthermore, many of these GPLs were previously characterized, proving to have nutritional in various industrial sectors, such as cosmetics, food, and pharmaceuticals [10–12]. Regarding the value, high biocompatibility, and an amphiphilic character, which are characteristics highly amphiphilic character, this can be considered as a highly relevant property as it allows the application appreciated in various industrial sectors, such as cosmetics, food, and pharmaceuticals [10–12]. of lecithins as humectant systems, emulsion stabilizers, as well as the lipid component of liposomes [1]. Regarding the amphiphilic character, this can be considered as a highly relevant property as it allows The phospholipid composition of lecithins can vary considerably depending on the source the application of lecithins as humectant systems, emulsion stabilizers, as well as the lipid component (vegetable or animal) as well as the obtention methodology. However, to date, only a handful of of liposomes [1]. reviews have focused on the description of the phospholipid composition of lecithins derived from The phospholipid composition of lecithins can vary considerably depending on the source different natural sources, and even more, on descriptions including their applications in different (vegetable or animal) as well as the obtention methodology. However, to date, only a handful of industrial sectors. Therefore, this review focuses on providing updated information on two essential reviews have focused on the description of the phospholipid composition of lecithins derived from aspects: (i) The phospholipid composition of lecithins derived from several natural sources (plants, different natural sources, and even more, on descriptions including their applications in different land animals, and marine animals) and (ii) the use and application of lecithins as nutritional ingredients, industrial sectors. Therefore, this review focuses on providing updated information on two essential emulsion stabilizers, and structural components of liposomes, which are very relevant for the cosmetic, aspects: (i) The phospholipid composition of lecithins derived from several natural sources (plants, foodstuff, and pharmaceutical sectors. land animals, and marine animals) and (ii) the use and application of lecithins as nutritional 2.ingredients, Information emulsion Search Methodologystabilizers, and structural components of liposomes, which are very relevant for the cosmetic, foodstuff, and pharmaceutical sectors. This review manuscript was carried out according to the preferred reporting items for systematic reviews2. Information and meta-analyses Search Methodology (PRISMA) guidelines, as recommended by Cosmetics journal. For this, five specialized databases were used for information search, where a total of 2563 documents were identifiedThis review and analyzed. manuscript The was applied carried search out according algorithm to as the well preferred as identified reporting results items are for presented systematic in Figuresreviews2 andand 3meta. It is-analyses important (PRISMA) to highlight guidelines, that the as document recommended is presented by Cosmetics as a narrative journal. review,For this, includingfive specialized the search databases algorithm were mentioned used for information before. search, where a total of 2563 documents were identified and analyzed. The applied search algorithm as well as identified results are presented in Figure 2 and Figure 3. It is important to highlight that the document is presented as a narrative review, including the search algorithm mentioned before. Cosmetics 2020, 7, x FOR PEER REVIEW 3 of 18 Cosmetics 2020, 7, 87 3 of 19 Figure 2. Flowchart showing the information on the search methodology. Figure 2. Flowchart showing the information on the search methodology. Cosmetics 2020, 7, 87 4 of 19 Cosmetics 2020, 7, x FOR PEER REVIEW 4 of 18 ) % ( n 100 i 3 h . 5 t 7 . i 4 2 c 4 7 . e 8 0 3 . 9 L . 4 60 1 2 8 f . 3 1 . 5 5 . o 4 6 2 6 2 . 7 2 . 1 7 0 n 7 7 . 1 1 1 1 o 1 i t i 20 s 5 20 5 . 0 0 o 2 2 0 0 7 7 . 4 4 . 5 5 3 3 4 4 p 4 4 7 7 . m 2 5 2 o 5.0 c d 4 4 4 . i 1 1 1 5 5 5 0 0 0 p . i 1 1 2 2 2 2.5 1 l o h p s 0.0 o h Vegetable sources Animal sources Marine Animal Sources P Origin of Lecithin sources Lecithin PC PE PI PA PS SM PG content Figure 3. Average compositioncomposition ofof phospholipidsphospholipids dependingdepending on thethe originorigin (lecithin(lecithin content:content: fraction of polar lipids lipids in in the
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