Synthesis and Microencapsulation of Structured Lipids
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Tailored Microstructure of Colloidal Lipid Particles for Pickering Emulsions with Tunable Properties
Electronic Supplementary Material (ESI) for Soft Matter. This journal is © The Royal Society of Chemistry 2017 Supporting information. Tailored Microstructure of Colloidal Lipid Particles for Pickering Emulsions with Tunable Properties Anja A.J. Schröder1,2, Joris Sprakel2, Karin Schroën1, Claire C. Berton-Carabin1 1. Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands. 2. Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands. Email addresses: [email protected], [email protected], [email protected], [email protected] S1 S1. Tripalmitin CLP dispersions produced with 0.5% w/w (left) and 1% w/w (right) Tween40 in the aqueous phase. S2. Fatty acid composition of palm stearin. Component name Percentage average C14:0 1.16 C16:0 82.18 C18:0 5.12 C18:1 9.03 C18:2 1.83 C18:3 0.02 C20:0 0.32 C22:0 0.25 C22:1 0.04 C24:0 0.05 S3. Hydrodynamic diameter (z-average) measured by dynamic light scattering, and, D[4,3], D[3,2], D10, D50 and D90 measured by static light scattering of CLPs composed of (a) tripalmitin, (b) tripalmitin/tricaprylin 4:1, (c) palm stearin. S2 Type of z-average PdI D[4,3] A D[3,2] D10 D50 D90 lipid (μm) (μm) (μm) (μm) (μm) (μm) Tripalmitin 0.162 ± 0.112 ± 0.130 ± 0.118 ± 0.082 ± 0.124 ± 0.184 ± 0.005 0.02 0.004 0.003 0.002 0.004 0.005 Tripalmitin/ 0.130 ± 0.148 ± 0.131 ± 0.117 ± 0.080 ± 0.124 ± 0.191 ± tricaprylin 0.011 0.02 0.003 0.001 0.004 0.002 0.010 (4:1) Palm 0.158 ± 0.199 ± 0.133 ± 0.119 ± 0.081 ± 0.127 ± 0.195 ± stearin 0.007 0.02 0.002 0.002 0.005 0.000 0.010 A B S4. -
Effect of the Lipase Inhibitor Orlistat and of Dietary Lipid on the Absorption Of
Downloaded from https://doi.org/10.1079/BJN19950090 British Journal of Nutrition (1995), 73, 851-862 851 https://www.cambridge.org/core Effect of the lipase inhibitor orlistat and of dietary lipid on the absorption of radiolabelled triolein, tri-y-linolenin and tripalmitin in mice BY DOROTHEA ISLER, CHRISTINE MOEGLEN, NIGEL GAINS AND MARCEL K. MEIER . IP address: Pharma Division, Preclinical Research, F. Hoffmann-La Roche Ltd, CH-4002 Basel, Switzerland (Received 8 November 1993 - Revised 12 September 1994 - Accepted 7 October 1994) 170.106.40.139 Orlistat, a selective inhibitor of gastrointestinal lipases, was used to investigate triacylglycerol absorption. Using mice and a variety of emulsified dietary lipids we found that the absorption of , on radiolabelled tripalmitin (containing the fatty acid 16: 0), but not of triolein (18 :ln-9) or tri-y-linolenin 27 Sep 2021 at 17:57:17 (18:3n-6), was incomplete from meals rich in esterified palmitate. Further, the absorption of radiolabelled triq-linolenin, from both saturated and unsaturated dietary triacylglycerols, was 1.3- to 2 fold more potently inhibited by orlistat than that of triolein and tripalmitin. These radiolabelled triacylglycerols, which have the same fatty acid in all three positions, may not always be accurate markers of the absorption of dietary triacylglycerols. Orlistat was more effective at inhibiting the absorption of radiolabelled triacylglycerols with which it was codissolved than those added separately, , subject to the Cambridge Core terms of use, available at which indicates that equilibration between lipid phases in the stomach may not always be complete. The saturation of the dietary lipid had little or no effect on the potency of orlistat. -
Linolenic Acid Absorption, -Oxidation and Conversion To
0031-3998/06/5902-0271 PEDIATRIC RESEARCH Vol. 59, No. 2, 2006 Copyright © 2006 International Pediatric Research Foundation, Inc. Printed in U.S.A. Variation in [U-13C] ␣ Linolenic Acid Absorption, -oxidation and Conversion to Docosahexaenoic Acid in the Pre-Term Infant Fed a DHA-Enriched Formula CLIFFORD MAYES, GRAHAM C. BURDGE, ANNE BINGHAM, JANE L. MURPHY, RICHARD TUBMAN, AND STEPHEN A. WOOTTON From the Neonatal Intensive Care Unit [C.M., R.T.], Royal Maternity Hospital, Belfast BT12 6BB, UK; Department of Child Health [A.B.], Grosvenor Rd, Queen’s University of Belfast, Belfast, BT12 6BJ, UK; Institute of Human Nutrition [G.C.B., J.L.M., S.A.W.], Southampton General Hospital, University of Southampton S016 6YD, UK ABSTRACT: Docosahexaenoic acid (DHA) is an integral compo- DHA. Although there is evidence that these infants can con- nent of neural cell membranes and is critical to the development and vert ALNA to DHA (7–9), the extent to which pre-term function of the CNS. A premature delivery interrupts normal placen- infants can meet their demands for DHA through this conver- tal supply of DHA such that the infant is dependent on the nature of sion remains uncertain. the nutritional support offered. The most abundant omega-3 fatty acid The extent of absorption across the gastrointestinal tract, in pre-term formulas is ␣ linolenic acid (ALNA), the precursor of DHA. This project studied the absorption, -oxidation and conver- especially if immature, may also limit the availability of sion of ALNA to DHA by pre-term infants ranging from 30-37 wk of ALNA for DHA synthesis. -
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Brazilian Journal of Chemical ISSN 0104-6632 Printed in Brazil Engineering www.scielo.br/bjce Vol. 34, No. 03, pp. 659 – 669, July – September, 2017 dx.doi.org/10.1590/0104-6632.20170343s20150669 FATTY ACIDS PROFILE OF CHIA OIL-LOADED LIPID MICROPARTICLES M. F. Souza1, C. R. L.Francisco1; J. L. Sanchez2, A. Guimarães-Inácio2, P. Valderrama2, E. Bona2, A. A. C. Tanamati1, F. V. Leimann2 and O. H. Gonçalves2* 1Universidade Tecnológica Federal do Paraná, Departamento de Alimentos, Via Rosalina Maria dos Santos, 1233, Caixa Postal 271, 87301-899 Campo Mourão, PR, Brasil. Phone/Fax: +55 (44) 3518-1400 2Universidade Tecnológica Federal do Paraná, Programa de Pós-Graduação em Tecnologia de Alimentos, Via Rosalina Maria dos Santos, 1233, Caixa Postal 271, 87301-899 Campo Mourão, PR, Brasil. Phone/Fax: +55 (44) 3518-1400 *E-mail: [email protected] (Submitted: October 14, 2015; Revised: August 25, 2016; Accepted: September 6, 2016) ABSTRACT - Encapsulation of polyunsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to in natura oil. -
Identification of Diacylglycerols and Triacylglycerols in a Structured Lipid Sample by Atmospheric Pressure Chemical Ionization
Identification of Diacylglycerols and Triacylglycerols in a Structured Lipid Sample by Atmospheric Pressure Chemical Ionization Liquid Chromatography/Mass Spectrometry Huiling Mua,*, Henrik Sillenb, and Carl-Erik H¿ya aDepartment of Biochemistry and Nutrition, Center for Advanced Food Studies, Technical University of Denmark, 2800 Lyngby, Denmark, and bAgilent Technolo- interesterification alters the fatty acid composition and distrib- gies, S-164 97 Kista, Sweden ution in the acylglycerols, a group of new TAG is produced in ABSTRACT: Atmospheric pressure chemical ionization liquid the interesterification. Diacylglycerols are formed as the inter- chromatography/mass spectrometry was used in the identifica- mediates and are also found in the interesterified products; the tion of diacylglycerol and triacylglycerol (TAG) molecular level of diacylglycerols varied in different interesterification species in a sample of a structured lipid. In the study of acyl- processes or under different reaction parameters (6,7). glycerol standards, the most distinctive differences between the Reversed-phase–high-performance liquid chromatography diacylglycerol and TAG molecules were found to be the molec- (RP–HPLC) is a practical method for the separation of TAG ular ion and the relative intensity of monoacylglycerol fragment ions. All saturated TAG ranging from tricaproin to tristearin, and molecular species according to the differences in carbon num- unsaturated TAG including triolein, trilinolein, and trilinolenin, bers and unsaturation levels of fatty acids in TAG (8–12). + Equivalent carbon number (ECN) or partition number, a sum- had ammonium adduct molecular ions [M + NH4] . Protonated molecular ions were also produced for TAG containing unsatu- mary of both the carbon number and the degree of unsatura- rated fatty acids and the intensity increased with increasing un- tion of fatty acids, is commonly used for the tentative identi- saturation. -
Multiple Forms of Saturated Monoacid Triacylglycerol Crystals
molecules Article Multiple β Forms of Saturated Monoacid Triacylglycerol Crystals 1, 2, 3, 2 1 Seiya Takeguchi y, Arisa Sato y, Hironori Hondoh *, Mio Aoki , Hidetaka Uehara and Satoru Ueno 2 1 The Nisshin OilliO Group, Ltd.1 Shinmori-cho, Isogo-ku, Yokohama 235-8558, Japan; [email protected] (S.T.); [email protected] (H.U.) 2 Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima 739-8528, Japan; [email protected] (A.S.); [email protected] (M.A.); [email protected] (S.U.) 3 School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan * Correspondence: [email protected] These authors contributed equally to this work. y Academic Editors: Sato Kiyotaka, Laura Bayés-García and Silvana Martini Received: 30 September 2020; Accepted: 30 October 2020; Published: 2 November 2020 Abstract: We have investigated the polymorphism of triacylglycerol (TAG) crystals as they affect the qualities such as shelf life, mouth feel, and texture of chocolate and other products. Saturated monoacid TAGs, like trilaurin, are considered as models for TAG crystallization; however, there is still debate about the number of their polymorphs that exist. In this study, we characterized a set of novel polymorphs, β forms of saturated monoacid TAGs, which were obtained via different pathways depending on the crystallization history, by polarized light microscopy, X-ray diffraction, and differential scanning calorimetry. Saturated monoacid TAGs were crystallized as the unstable polymorphs, the α or β’ forms first, and then they were transformed into β forms by solid–solid transformations. -
Etoposide-Incorporated Tripalmitin Nanoparticles with Different
The AAPS Journal 2004; 6 (3) Article 23 (http://www.aapsj.org). Etoposide-incorporated Tripalmitin Nanoparticles With Different Surface Charge: Formulation, Characterization, Radiolabeling, and Biodistribution Studies Submitted: March 8, 2004; Accepted: July 10, 2004; Published: October 7, 2004. Lakkireddy Harivardhan Reddy,1 Rakesh Kumar Sharma,2 Krishna Chuttani,2 Anil Kumar Mishra,2 and Rayasa Ramachandra Murthy1 1Drug Delivery Research Laboratory, Center of Relevance and Excellence in NDDS, Pharmacy Department, G. H. Patel Building, Donor’s Plaza, Fatehgunj, M. S. University, Baroda-390002, Gujarat, India 2Department of Radiopharmaceuticals and Radiation Biology, Institute of Nuclear Medicine and Allied Sciences, Brigadier S. K. Mazumdar Road, Delhi-110054, India ABSTRACT INTRODUCTION Etoposide-incorporated tripalmitin nanoparticles with nega- Lipid nanoparticles are an alternative drug delivery system to tive (ETN) and positive charge (ETP) were prepared by melt emulsions, liposomes, and polymeric nanoparticles.1 The emulsification and high-pressure homogenization techniques. inherent property of the solid nature of lipids and the ability Spray drying of nanoparticles led to free flowing powder with to form smaller particles as well as their stability has popu- excellent redispersibility. The nanoparticles were character- larized their use in drug delivery.1 Lipid nanoparticles are ized by size analysis, zeta potential measurements, and scan- usually aqueous dispersions of solid lipids or dry powders ning electron microscopy. The -
Studies on the Fatty Acid Composition of Ungerminated and Germinated Seeds of Capsicum Annuum L
Available online a t www.pelagiaresearchlibrary.com Pelagia Research Library European Journal of Experimental Biology, 2015, 5(5):74-80 ISSN: 2248 –9215 CODEN (USA): EJEBAU Studies on the fatty acid composition of ungerminated and germinated seeds of Capsicum annuum L. and Aframomum melequeta K. Schumm 1*Imo R. Udosen, 2Godwin J. Esenowo and 3Sunday M. Sam 1Department of Biology, Akwa Ibom State College of Education, Afaha Nsit, Etinan L.G. Area 2Department of Botany and Ecological Studies, University of Uyo, Uyo, Akwa Ibom State 3Department of Plant Science and Biotechnology, University of Port Harcourt, Rivers State _____________________________________________________________________________________________ ABSTRACT The fatty acid contents of ungerminated and germinated seeds of Capsicum annuum and Aframomummelequeta were studied. The fatty acid component of ungerminated Capsicum annuum seeds were cholesteryl heptadecanoate (C17.0), 1, 3-dipalmistin 2-stearin (C16.0, C18.0), trilinolein acid (C18.1), tristearin (C18.0) and triIinoleic acid (C18.1), triolein (C18.1) and trilinolenic acid (C18.3) while those of germinated Capsicum annuum were cholesteryl myristate (C14.0), chotesteryl palmitate (C14.0), trimyristin (C14.0), cholesteryl palmitate (C16.0), cholestryl heptadecanoate (C17.0), 1, 3-dipalmitin 2-stearin (C160, C18.0), tristearin (C18.0), cholesteryl stearate (C18.0), trilinoleic (C18.2). The fatty acid components of ungerminated seeds of Aframomum melequeta were trimyristin (C14.0), cholesteryl palmistate (C16.0), 1, 2-dipalmitin (C16.0), cholesteryl heptadicanoate (C17.0), 1,3- dipalmitin 2-stearin (C16.0, C18.0), trilinoleic (C18.2), trioleic (C18.1) and tristearin (C18.3) while those of germinated seeds of Aframomum melequeta are choIestryl heptadecanoate (C17.0), tripalmitin (C16.0), 1, 2-dipalmitin (C16.0), 1,3- dipalmitin 2-stearin (C16.0, C18.0), tristearin (C18.0), trioleic (C18.1), trilinoleic (C18.2), trilinoleic (C18.3), and n-hexa-triacontanne (C36). -
PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP
Journal of Oleo Science Copyright ©2019 by Japan Oil Chemists’ Society J-STAGE Advance Publication date : June 10, 2019 doi : 10.5650/jos.ess19021 J. Oleo Sci. Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems Hongtu Qiu1, Lukai Ma2, Chengyun Liang1, Hua Zhang1* , and Guo-qin Liu2* 1 Agronomy of Food Science and Technology, Yanbian University, Yanji 133002, CHINA 2 School of Food Science and Technology, South China University, Guangzhou 510640, CHINA Abstract: This manuscript described the preparation of triglycerides with palmitic and ethyl oleate chains, and the stability of emulsions prepared from those triglycerides. Results showed that ratios of total saturated fatty acids (ΣSFA) of palm stearin oil (PSO), physical fractionation oil of palm stearin oil (PPP) and structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) were 72.5%, 95.4% and 33.2% respectively. Rich 1,3-dioleoyl-2 palmitoylglycerol-emulsion (OPO-E) showed a better emulsion stability than that of palm stearin oil (PSO) and physical fractionation oil of palm stearin oil (PPP). The emulsion stability of OPO-E with 10% structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) showed the highest value compared with 5% and 20% OPO. The value of emulsion stability (ES) was 85.5, the values of volume-surface mean diameter(d32) and weight mean diameter(d43) were 0.09-0.79 μm and 1.1-34.1 μm, respectively. The experimental data had significant (p < 0.05) difference with other emulsions. -
Food Scientist's Guide to Fats and Oils for Margarine And
FOOD SCIENTIST’S GUIDE TO FATS AND OILS FOR MARGARINE AND SPREADS DEVELOPMENT by KATHLEEN M. MORLOK B.S., University of Minnesota, 2005 A REPORT submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2010 Approved by: Major Professor Kelly J.K. Getty Animal Sciences & Industry View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Abstract Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. -
Dietary Fatty Acids, Body Composition and Ectopic Fat
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Medicine 1358 Dietary Fatty Acids, Body Composition and Ectopic Fat Results from Overfeeding Studies in Humans FREDRIK ROSQVIST ACTA UNIVERSITATIS UPSALIENSIS ISSN 1651-6206 ISBN 978-91-554-9523-7 UPPSALA urn:nbn:se:uu:diva-280949 2016 Dissertation presented at Uppsala University to be publicly examined in Auditorium Minus, Museum Gustavianum, Akademigatan 3, Uppsala, Friday, 13 May 2016 at 09:15 for the degree of Doctor of Philosophy (Faculty of Medicine). The examination will be conducted in English. Faculty examiner: Ian Macdonald (University of Nottingham, School of Life Sciences). Abstract Rosqvist, F. 2016. Dietary Fatty Acids, Body Composition and Ectopic Fat . Results from Overfeeding Studies in Humans. Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Medicine 1358. 94 pp. Uppsala: Acta Universitatis Upsaliensis. ISBN 978-91-554-9523-7. The aim of this thesis was to investigate the effects of dietary fatty acids on body composition and ectopic fat in humans, with emphasis on the role of the omega-6 polyunsaturated fatty acid (PUFA) linoleic acid (18:2n-6) and the saturated fatty acid (SFA) palmitic acid (16:0). The overall hypothesis was that linoleic acid would be beneficial compared with palmitic acid during overfeeding, as previously indicated in animals. Papers I, II and IV were double-blinded, randomized interventions in which different dietary fats were provided to participants and Paper III was a cross-sectional study in a community- based cohort (PIVUS) in which serum fatty acid composition was assessed as a biomarker of dietary fat intake. -
TRIMYRISTIN EXTRACTION from NUTMEG Douglas G. Balmer
NATURAL PRODUCT ISOLATION: TRIMYRISTIN EXTRACTION FROM NUTMEG Douglas G. Balmer (T.A. Mike Hall) Dr. Dailey Submitted 15 August 2007 Balmer 1 Introduction : The purpose of this experiment is to isolate trimyristin from nutmeg. This is an atypical natural product extraction. Most extractions are more complex, since a variety of products are extracted in the solvent. In this experiment, relatively pure trimyristin will be isolated. Nutmeg spice comes from the seeds of the Myristica fragrans tree in the East Indies. Trimyristin is found in the fixed oil of nutmeg. The fixed oil comprises approximately 24-40% of the nutmeg seed. Trimyristin comprises 73% of the fixed oil. Overall, trimyristin should have a percent recovery of 18-29%. 1 Figure 1 shows how trimyristin is triester formed from the dehydration reaction between glycerol and myristic acid. O O OH HO C (CH2)12CH3 O C (CH2)12CH3 H2C O O H2C CH OH + HO C (CH2)12CH3 CH O C (CH2)12CH3 + 3H2O H C O H C 2 2 O O C (CH2)12CH3 OH HO C (CH2)12CH3 glyderol myristic acid trimyristin FIGURE 1 The formation of trimyristin from glycerol and myristic acid. Experimental Procedure : A reflux apparatus was assembled. A 3.99g sample of nutmeg was placed in the 100mL round-bottom flask with a stirbar. Diethyl ether (20.52mL) was added to the round-bottom flask. The Thermowell heater was set to 30V and the flask was refluxed at a rate of 1drop/2seconds for 30 minutes. The mixture was gravity filtered with fluted, 11cm filter 1 "Nutmeg and derivatives." Sept.