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Antioxidants
Published in Leslie R. Rudnick, Lubricant Additives, 2017
Robert G. Rowland, Jun Dong, Cyril A. Migdal
The good performance of phosphorus as an oxidation inhibitor in oils was one of the earliest improvements in the development of additive formulated lubricants. The use of elemental phosphorus to reduce sludge formation in oils was described in 1917 [43]. However, elemental phosphorus, like elemental sulfur, has poor solubility in oil and may have corrosive side effects to many nonferrous metals and alloys, so it is rarely incorporated in oils in this form. Oil-soluble organic compounds of phosphorus are preferred instead. Naturally occurring phosphorus compounds such as lecithin have been utilized as antioxidants, and many patents have been issued on these materials for use alone or in combination with other additives [42–47]. Lecithin is a phosphatide that has been produced commercially as a by-product from the processing of crude soybean oil.
Encapsulation Technologies for Modifying Food Performance
Published in Munmaya K. Mishra, Applications of Encapsulation and Controlled Release, 2019
Maria Inês Ré, Maria Helena Andrade Santana, Marcos Akira d’Ávila
Liposomes as a carrier matrix in foods have become an attractive system, because they can be constructed entirely from acceptable edible compounds (food-grade ingredients), such as proteins and carbohydrates. Lecithin is the main natural phospholipid, routinely extracted from nutrients such as egg yolks and soybeans. Additionally, the phospholipids in the liposome matrix are also versatile nutraceuticals for functional foods. The benefits are for the brain, liver, and blood circulation. Phosphatidylcholine is a highly effective nutraceutical for recovery of the liver following toxic or chronic viral damage. It has exceptional emulsifying properties, which the liver draws on to produce the digestive bile fluid. The lung and intestinal lining cells use phosphatidylcholine to make the surfactant coating essential for their gas and fluid exchange functions. Phosphatidylcholine exhibits potentially lifesaving benefits against pharmaceutical and death cap mushroom poisoning, alcohol-damaged liver, and chronic hepatitis B. Phosphatidylserine has established benefits for higher brain functions such as memory, learning and word recall, mood elevation, and action against stress. Phosphatidylserine also has a salutary revitalizing effect on the aging brain and may also be helpful to children with cognitive and mood problems. The fast access of glycerophosphocholines to the human brain and their capacity to sharpen mental performance also make them well suited for drink formulations. The nutraceutical properties of phospholipids are described extensively by Kidd (2002). Therefore, the product value comes from the health benefits of the phospholipids associated with the benefits of the selected nutrient. This combined phospholipid–nutrient approach is suited to producing chewable tablets, confectionery products, cookies, granulates, spreads, bars, and emulsified or purely aqueous-phase beverages.
A comprehensive review of sustainable approaches for synthetic lubricant components
Published in Green Chemistry Letters and Reviews, 2023
Jessica Pichler, Rosa Maria Eder, Charlotte Besser, Lucia Pisarova, Nicole Dörr, Martina Marchetti-Deschmann, Marcella Frauscher
Lecithins are glycerophospholipids. Phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, and phosphatidic acid form the main phospholipids in lecithin from soya and sunflower. The soybean lecithin is obtained by degumming the extracted oil of the used soybean seeds. Lecithin is non-toxic, well tolerated, and can be entirely metabolized by humans (136). Soy-derived lecithin is used as gel-forming thickener, due to its ability to self-assemble into vesicles in polar solvents like glycerol, formamide, and ethylene glycol, which might be of interest in biolubricant applications (137). Moreover, lecithin is used as an anti-wear additive in hydrotreated mineral oil (10 cSt) and diester, where 0.5 wt.% of lecithin reduces the wear scar diameter by 21 times and the 1.5 wt.% solution by 45%, it has better friction and anti-wear properties than ZDDP (136,138).
Removal of zinc by emulsion liquid membrane using lecithin as biosurfactant
Published in Journal of Dispersion Science and Technology, 2022
Payam Ghorbanpour, Mohsen Jahanshahi
Surfactants play a crucial role in the formation of emulsions and their properties. Phosphatidylcholine under the brand name of Lecithin is a combination of triglycerides, phosphoric acid, and choline. The main sources of lecithin are liver, meat, egg yolk, sunflower, and soy. Lecithin is the dominant phospholipid in the membrane of most mammalian cells. Figure 1 shows the chemical structure of lecithin. Lecithin has a hydrophilic head and a hydrophobic tail. This feature causes the emulsifying properties of this molecule. One of the most important properties of emulsifiers is their Hydrophilic-Lipophilic-Balance (HLB). Low HLB lecithin, i.e., 2-4 is one of the most suitable biological emulsifiers for making water in oil emulsions.[51–55] This feature has led to the widespread use of lecithin in food industries, such as the production of mayonnaise, margarine, and mustard sauce.[55–58]
Ultrasound-assisted production and characterization of rice bran lecithin-based nanoemulsions
Published in Journal of Dispersion Science and Technology, 2021
Deepali Lehri, Nilima Kumari, Rajinder Pal Singh
Emulsifiers have a crucial role in the formation of nanoemulsions as they get adsorbed at the interface of oil and water, which helps in the reduction of the interfacial tension between two immiscible phases and leads to small sized droplets formation during the process of homogenization.[5,6] Currently, the food industry is more focused toward the replacement of the synthetic emulsifiers with natural emulsifiers due to increase in demand for natural and healthier food products. Therefore, different strategies are being adopted for use of natural emulsifiers in food items to meet the increase in demand.[7] Different sources of natural emulsifiers include phospholipids, proteins, polysaccharides, and saponins.[8] In the food industry, lecithin (phospholipid and surfactant) is one of the widely used emulsifiers.[9] It has been classified as generally recognized as safe molecule by law.[10] Rice bran lecithin (RBL) is a novel option which is yet to be utilized by the food industry as an emulsifier.