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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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Published in: | Journal of food science and technology 2021-06, Vol.58 (6), p.2447-2451 |
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creator | Li, Yan-Lei Ruan, Qi-Jun Wang, Jin-Mei Yang, Xiao-Quan |
description | 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. |
doi_str_mv | 10.1007/s13197-020-04956-8 |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04956-8</identifier><identifier>PMID: 33967341</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>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</subject><ispartof>Journal of food science and technology, 2021-06, Vol.58 (6), p.2447-2451</ispartof><rights>Association of Food Scientists & Technologists (India) 2021</rights><rights>Association of Food Scientists & Technologists (India) 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-faf2308bbac9aabc75c898dad3e5f302eb1b43501522fda30f21a5b307375f043</citedby><cites>FETCH-LOGICAL-c474t-faf2308bbac9aabc75c898dad3e5f302eb1b43501522fda30f21a5b307375f043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2518557772/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2518557772?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>230,315,733,786,790,891,11715,27957,27958,36095,36096,44398,53827,53829,75252</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33967341$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Yan-Lei</creatorcontrib><creatorcontrib>Ruan, Qi-Jun</creatorcontrib><creatorcontrib>Wang, Jin-Mei</creatorcontrib><creatorcontrib>Yang, Xiao-Quan</creatorcontrib><title>Fabrication and structural properties of water-dispersible phytosterol using hot melt extrusion</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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. 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extrusion</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-06-01</date><risdate>2021</risdate><volume>58</volume><issue>6</issue><spage>2447</spage><epage>2451</epage><pages>2447-2451</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33967341</pmid><doi>10.1007/s13197-020-04956-8</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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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 |
title | Fabrication and structural properties of water-dispersible phytosterol using hot melt extrusion |
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