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| Effects of emulsifier type on physicochemical stability of flaxseed oil-in-water emulsions |
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| DOI： |
| KeyWord:flaxseed oil emulsifier oil-in-water emulsion physicochemical stability nuclear magnetic resonance (NMR) oxidation path |
| FundProject:国家自然青年科学基金项目（32201939）；河南省国际合作培育项目(232102520013) |
| Author Name | Affiliation | | HUANG Xueyan1, YANG Guolong1, WANG Yajuan1,
YANG Ruinan1, ZHANG Zenan1, LIU Jun 1,2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou
450001, China； 2.National Engineering Research Center of Wheat and Corn Further
Processing, Henan University of Technology, Zhengzhou 450001, China |
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| Abstract: |
| To provide a reference for the preparation of highly stable flaxseed oil-in-water emulsions, the flaxseed oil was used as the oil phase, and the flaxseed oil-in-water emulsions were prepared with different mass fraction of oil phase and 3 types of emulsifiers (Tween 60 (Tween 60), phosphatidylcholine (PC), and soy protein isolate (SPI)) by high-pressure homogenization at 60 MPa for 3 times. The effects of emulsifier type and oil mass fraction on the physical stability of emulsion were investigated by measuring the particle size, interfacial area and Zeta potential. The changes in appearance, microstructure, particle size, Zeta potential, peroxide value (POV), thiobarbituric acid value (TBARS), oxidation products, and main fatty acid composition of the emulsions stored at 37 ℃ for different periods were measured to investigate the influence of emulsifier type and oil mass fraction on the storage stability of the emulsions. The results showed that the particle size of flaxseed oil emulsions increased with the increase of oil phase mass fraction, while the physical stability and storage stability decreased. Under the same oil phase mass fraction, the particle size of the three emulsions increased in the order of Tween 60 emulsionPC emulsion>SPI emulsion.After storage at 37 ℃ for a certain period, the POV levels of the flaxseed oil emulsions were Tween 60 emulsion>PC emulsion>SPI emulsion, while the TBARS levels were Tween 60 emulsionSPI emulsion>Tween 60 emulsion, among which the higher loss of unsaturated fatty acids in PC emulsion was presumed to be caused by its co-oxidation. In summary, PC and SPI can inhibit the primary oxidation process of flaxseed oil in oil-in-water emulsion, but their co-oxidation behavior result in a higher level of secondary oxidation products of flaxseed oil. |
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