Fabrication and structural properties of water-dispersible phytosterol using hot melt extrusion

Hot-melt extrusion (HME) technology was employed to improve water dispersibility of phytosterol (P) using glycerol (G), lecithin (L), and gum arabic (A) as emulsifiers and stabilizers. The structural properties and water dispersibility of HME products were investigated. In contrast to physical mixtu...

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Bibliographic Details
Published in:Journal of food science and technology 2021-06, Vol.58 (6), p.2447-2451
Main Authors: Li, Yan-Lei, Ruan, Qi-Jun, Wang, Jin-Mei, Yang, Xiao-Quan
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cocrystallization
Crystallization
Dispersion
Extrusion
Fabrication
Food Science
Glycerol
Lecithin
Microparticles
Nutrition
Reaction products
Shelf life
Short Communication
Steric hindrance
Storage stability
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Summary:Hot-melt extrusion (HME) technology was employed to improve water dispersibility of phytosterol (P) using glycerol (G), lecithin (L), and gum arabic (A) as emulsifiers and stabilizers. The structural properties and water dispersibility of HME products were investigated. In contrast to physical mixtures, better water dispersibility and storage stability were observed for HME products, especially P:L:G:A extrudate. These improvements may be mainly associated with decreased crystallinity of phytosterol due to the occurrence of co-crystallization of phytosterol with glycerol during HME process, as confirmed by DSC and XRD data. In addition, HME-induced lecithin-arabic gum reaction products effectively stabilize phytosterol microparticle in aqueous dispersion by providing a steric hindrance. These results suggest that HME could be an effectively and potentially solvent-free technique to produce water-dispersible phytosterol on a large scale.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04956-8