African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 903

Review

Importance of lecithin for encapsulation processes

Adriana Rodrigues Machado*
  • Adriana Rodrigues Machado*
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
  • Google Scholar
Leticia Marques de Assis
  • Leticia Marques de Assis
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
  • Google Scholar
Maria Inês Rodrigues Machado
  • Maria Inês Rodrigues Machado
  • Department of Food Science and Technology, Federal University of Pelotas (UFPEL), Brazil
  • Google Scholar
Leonor Almeida de Souza-Soares
  • Leonor Almeida de Souza-Soares
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
  • Google Scholar


  •  Received: 03 October 2013
  •  Accepted: 25 March 2014
  •  Published: 28 April 2014

Abstract

The crude soy and rice lecithin are used in studies of liposome formulation. They have been used as flavor encapsulators, flavor masking, antioxidants, and nutrient protective against degradations in the gastro intestinal tract. This study aimed to show the importance of rice and soy lecithin in its varied uses as liposomes in different areas. The paper indicates the importance of soy and rice lecithin, both crude and purified (phosphatidylcholine) ones, as feasible for the encapsulation of various materials, from medical and pharmaceutical to food ones.

Key words: Lecithin, phospholipids, vesicles.