178
G. Saha et al.
During the incorporation of hydroxy and epoxy fatty acids in soyphospholipids
by transesterification reaction using either a lipase catalyst or a chemical catalyst, the
changes in surface properties such as effectiveness of interfacial tension reduction
(γ CMC ), critical micelle concentration (CMC), maximum surface excess concentration ( max ), minimum area/molecule at the interface (A min ), and free energy change
of micellization (G° mic ) of modified soyphospholipids showed accented variances
from original soyphospholipids (Das and Bhattacharyya 2006).
T. Vijeeta showed “1-Ricinoleoyl-2-acyl-sn-glycero-3-phosphocholine was
prepared by incorporating ricinoleic acid completely in the sn-1 position of egg and
soya phosphatidylcholine (PC) using immobilized phospholipase A 1 as the catalyst.”
The hydroxy fatty acids (also known as ricinoleic acids) in the phospholipids divulge
hydrophilic properties to improve moisture retention of lecithin with increased water
dispersibility (Vijeeta et al. 2004). These kind of modified (hydroxylated) phospholipids are suitable in baking applications where it can increase the dispersion of fats
and impede staling (Schmidt and Orthoefer 1985).
The objective of this study is to suggest that the use of such modified phospholipid
with hydroxy fatty acid may involve in reducing cholesterol level similar to sucrose
polyester (SPE) or olestra. M. M. Chakrabarty showed that SPEs were considered
as no calorie fat substitutes of some spreads or margarines which are indigestible for
humans and often used to control plasma cholesterol levels as well as for slimming
diet (Chakrabarty 2003).
Among most of the vegetable oils, an unusual chemical characteristic is present
in castor oil. It is a triglyceride derived from ricinoleic acid (12-hydroxy-9octadecenoic), constituted of 90% of a typical hydroxylated fatty acids and 10%
of non-hydroxylated fatty acids, generally oleic and linoleic acids (Conceição et al.
2007). The oil is safe and biocompatible with viscous, pale yellow, non-volatile,
and non-drying oil characteristics having a bland taste too. The shelf life of this oil
comparatively to other oils is commendable and does not easily get rancid unless
exposed to extreme climate. There are numerous medicinal uses of castor oil other
than purgative or laxative since ancient times and it also becomes highly valuable
for industrial purposes (Ogunniyi 2006).
A superior presence of hydroxy acid in the castor oil is revealed in its colligative
properties, such as high values of viscosity and density (Conceição et al. 2007).
The modification of hydrophobic group of phospholipids is influenced by the
nature and packing of phospholipids at oil–water interface for the emulsification.
The unsaturated fatty acids present in phospholipid molecules make it more rigid
and therefore obstructed negatively on its packing at the interface. The amount of
the unsaturation was reduced through modification, which made the modified phospholipid less rigid and flexible. This flexible structure of phospholipid will effect
in densely packed surfactant arrangement and the interaction between phospholipid
molecules and aqueous film will increase at the oil–water interface. This supports
to expand the interfacial activity of phospholipid (Nyankson et al. 2016). Therefore, the emulsion stability will enhance by improved interaction between surfactant
and aqueous film at oil–water interface which may offer a strong barrier to droplets
coalescence (Chiplunkar and Pratap 2017).
G. Saha et al.
During the incorporation of hydroxy and epoxy fatty acids in soyphospholipids
by transesterification reaction using either a lipase catalyst or a chemical catalyst, the
changes in surface properties such as effectiveness of interfacial tension reduction
(γ CMC ), critical micelle concentration (CMC), maximum surface excess concentration ( max ), minimum area/molecule at the interface (A min ), and free energy change
of micellization (G° mic ) of modified soyphospholipids showed accented variances
from original soyphospholipids (Das and Bhattacharyya 2006).
T. Vijeeta showed “1-Ricinoleoyl-2-acyl-sn-glycero-3-phosphocholine was
prepared by incorporating ricinoleic acid completely in the sn-1 position of egg and
soya phosphatidylcholine (PC) using immobilized phospholipase A 1 as the catalyst.”
The hydroxy fatty acids (also known as ricinoleic acids) in the phospholipids divulge
hydrophilic properties to improve moisture retention of lecithin with increased water
dispersibility (Vijeeta et al. 2004). These kind of modified (hydroxylated) phospholipids are suitable in baking applications where it can increase the dispersion of fats
and impede staling (Schmidt and Orthoefer 1985).
The objective of this study is to suggest that the use of such modified phospholipid
with hydroxy fatty acid may involve in reducing cholesterol level similar to sucrose
polyester (SPE) or olestra. M. M. Chakrabarty showed that SPEs were considered
as no calorie fat substitutes of some spreads or margarines which are indigestible for
humans and often used to control plasma cholesterol levels as well as for slimming
diet (Chakrabarty 2003).
Among most of the vegetable oils, an unusual chemical characteristic is present
in castor oil. It is a triglyceride derived from ricinoleic acid (12-hydroxy-9octadecenoic), constituted of 90% of a typical hydroxylated fatty acids and 10%
of non-hydroxylated fatty acids, generally oleic and linoleic acids (Conceição et al.
2007). The oil is safe and biocompatible with viscous, pale yellow, non-volatile,
and non-drying oil characteristics having a bland taste too. The shelf life of this oil
comparatively to other oils is commendable and does not easily get rancid unless
exposed to extreme climate. There are numerous medicinal uses of castor oil other
than purgative or laxative since ancient times and it also becomes highly valuable
for industrial purposes (Ogunniyi 2006).
A superior presence of hydroxy acid in the castor oil is revealed in its colligative
properties, such as high values of viscosity and density (Conceição et al. 2007).
The modification of hydrophobic group of phospholipids is influenced by the
nature and packing of phospholipids at oil–water interface for the emulsification.
The unsaturated fatty acids present in phospholipid molecules make it more rigid
and therefore obstructed negatively on its packing at the interface. The amount of
the unsaturation was reduced through modification, which made the modified phospholipid less rigid and flexible. This flexible structure of phospholipid will effect
in densely packed surfactant arrangement and the interaction between phospholipid
molecules and aqueous film will increase at the oil–water interface. This supports
to expand the interfacial activity of phospholipid (Nyankson et al. 2016). Therefore, the emulsion stability will enhance by improved interaction between surfactant
and aqueous film at oil–water interface which may offer a strong barrier to droplets
coalescence (Chiplunkar and Pratap 2017).