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The development of phytosterol-lecithin mixed micelles and organogels

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Abstract

We demonstrate that by mixing the phytosterol-ester oryzanol with lecithin in an organic solvent, both components may be dispersed at much higher concentrations than they may be individually. Dynamic light scattering and molecular dynamics simulations show that the mechanism for this is the formation of r ∼ 4 nm mixed micelles. Infrared spectroscopy and simulations suggest that these micelles are formed due in part to hydrogen bonding of the phosphate of the lecithin head-group, and the phenol group of the oryzanol. Rheology shows that by mixing these materials at an equimolar ratio, highly viscous suspensions are created. Furthermore, by adding water to these samples, a solid-like gel may be formed which offers mechanical properties close to those desired for a margarine type spread, whilst still solubilizing the oryzanol.

Graphical abstract: The development of phytosterol-lecithin mixed micelles and organogels

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Publication details

The article was received on 16 Aug 2017, accepted on 28 Oct 2017 and first published on 30 Oct 2017


Article type: Paper
DOI: 10.1039/C7FO01271C
Citation: Food Funct., 2017, Advance Article
  • Open access: Creative Commons BY license
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    The development of phytosterol-lecithin mixed micelles and organogels

    A. B. Matheson, G. Dalkas, A. Gromov, S. R. Euston and P. S. Clegg, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO01271C

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