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Questions and Answers
What are lecithin vesicles primarily used for in food technology?
What are lecithin vesicles primarily used for in food technology?
What are liposomes primarily composed of?
What are liposomes primarily composed of?
Which method is commonly used to prepare liposomes?
Which method is commonly used to prepare liposomes?
In food technology, how can lecithin capsules be beneficial?
In food technology, how can lecithin capsules be beneficial?
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What is one of the novel techniques for liposome preparation mentioned?
What is one of the novel techniques for liposome preparation mentioned?
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Which material is mentioned as having surfactant properties and can be included in liposomes?
Which material is mentioned as having surfactant properties and can be included in liposomes?
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What is a primary application for liposomes in the food industry?
What is a primary application for liposomes in the food industry?
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Which of the following is NOT a method for liposome preparation mentioned?
Which of the following is NOT a method for liposome preparation mentioned?
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What is an advantage of using lecithin capsules formed at low temperatures?
What is an advantage of using lecithin capsules formed at low temperatures?
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Which of the following statements about liposomes is incorrect?
Which of the following statements about liposomes is incorrect?
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What is one of the primary esters found in beeswax?
What is one of the primary esters found in beeswax?
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What is the main purpose of applying wax coatings to fresh fruits and vegetables?
What is the main purpose of applying wax coatings to fresh fruits and vegetables?
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Which type of wax is sourced from the leaves of the carnauba palm?
Which type of wax is sourced from the leaves of the carnauba palm?
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Which component is NOT typically found in lecithin?
Which component is NOT typically found in lecithin?
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Why are edible waxes preferred over other lipid coatings for food encapsulation?
Why are edible waxes preferred over other lipid coatings for food encapsulation?
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What types of compounds are primarily found in beeswax?
What types of compounds are primarily found in beeswax?
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What solid content percentage is observed in the commercial wax 2 treatment?
What solid content percentage is observed in the commercial wax 2 treatment?
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What is a primary use of shellac in food products?
What is a primary use of shellac in food products?
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Which of the following best describes lecithin?
Which of the following best describes lecithin?
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What kind of ingredients are typically encapsulated using waxes?
What kind of ingredients are typically encapsulated using waxes?
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Study Notes
Lipids: Waxes
- Waxes are derivatives of higher alcohols (C12-C28) esterified to long-chain fatty acids.
- Traditionally used as coatings on fruits and vegetables to extend their shelf life post-harvest.
- Common use as lipid coatings for encapsulating food ingredients, especially water-soluble ones.
- Edible waxes resist moisture transport more effectively than other lipids or non-lipids.
- Beeswax's primary ester is myricyl palmitate.
Fatty Esters of Waxes
- Various fatty acid esters of myricyl and cetyl alcohol are components of waxes.
- Examples include palmitic acid ester of myricyl alcohol and hexaeicosan acid ester of myricyl alcohol and palmitic acid ester of cetyl alcohol.
Beeswax Composition
- Major components include alkanes, free fatty acids, monoesters, diesters, and hydroxy-monoesters.
- Fatty alcohols and hydroxy-diesters are minor constituents.
Edible Coatings
- Edible coatings can significantly extend the shelf life of fruits and vegetables by reducing water loss.
- This impact can be observed after 7 days using an emulsion coating on strawberries and apples.
Lipid Coatings: Lecithins
- Lecithin is a general term for a group of yellow-brownish fatty substances found in both animals and plants.
- Lecithin's composition includes phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids. Examples include:
- phosphatidylcholine
- phosphatidylethanolamine
- phosphatidylinositol
Lecithin Vesicles
- Lecithin vesicles are recently used in encapsulating food enzymes.
- Lecithin capsule formation can occur effectively at low temperatures.
- Lecithin can be blended with existing coating materials.
Liposomes
- Liposomes consist of natural phospholipids.
- They also may include mixed lipid chains, with surfactant characteristics such as phosphatidylethanolamine.
- Liposomes serve as vehicles for pharmaceutical drugs and nutrients
- They can be produced by disrupting biological membranes (e.g., sonication or microfluidization).
Liposome Applications
- Significant applications in food, especially in delivering functional foods, nutraceuticals, and bioactive compounds.
- Liposomes can deliver various compounds like peptides, bioactive phytochemicals/plant extracts, essential oils, marine oils (EPA/DHA), vitamins, and minerals.
- This can lead to improved bioavailability, controlled release, and enhanced physicochemical properties of food components.
Liposome Production Methods
- Different techniques exist for liposome production, including thin-film hydration, detergent removal, solvent injection, extrusion, heating, supercritical anti-solvent methods, supercritical reverse-phase evaporation, microfluidization, and ultrasonication.
- These methods vary in the encapsulated materials, lipid vehicles used to generate the liposomes, and the advantages they provide in terms of stability, bioavailability, and improved properties.
Thin Film Preparation (Liposome)
- Liposomes can be prepared using the thin film hydration method.
- The method involves dissolving the lipid in an organic solvent, evaporating the solvent, and hydrating the lipid film with an aqueous solution. This results in a liposome formulation and helps prevent degradation during storage.
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Description
Explore the fascinating world of waxes derived from higher alcohols and their significance in food preservation. This quiz covers concepts related to the composition of beeswax, the structure of fatty esters, and the benefits of edible coatings for fruits and vegetables. Test your knowledge on how these lipids effectively enhance shelf life.
