Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Journal of Food Science and Technology
Ankit GoyalLatha Sabikhi

Abstract

The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7 ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (-33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinn...Continue Reading

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Sep 6, 2014·Journal of Food Science and Technology·Ankit GoyalManvesh Sihag

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Citations

Oct 16, 2015·Drug Development and Industrial Pharmacy·Rania Abd el Basset Sanad, Mona Ibraheem Mabrouk
Jul 14, 2016·Journal of Food Science and Technology·Ankit GoyalLatha Sabikhi
Apr 19, 2018·Journal of Food Science and Technology·Avinash GowdaSumit Arora
Apr 19, 2018·Drug Delivery and Translational Research·Wan Maznah Wan IshakMohd Hanif Zulfakar
Mar 23, 2018·Food Science & Nutrition·Henok D BelaynehOzan N Ciftci
Nov 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Sami GhnimiAfaf Kamal-Eldin
Feb 21, 2021·Ultrasonics Sonochemistry·Valentine C OkonkwoMichael O Ngadi
Mar 9, 2019·Langmuir : the ACS Journal of Surfaces and Colloids·Bernard P Binks, Hui Shi
Oct 30, 2018·Journal of Agricultural and Food Chemistry·Yongmei XiaoShen Qu

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