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| Effect of preheating treatments on the stability of flaxseed oil body emulsion |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240308 |
| KeyWord:preheating treatment oil body emulsion physicochemical stability oxidation stability |
| FundProject:大连市科技创新基金计划（2022JJ11CG008） |
| Author Name | Affiliation | | ZHENG Rui, CUI Nannan, ZHOU Dayong, LIU Huilin | (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood,
Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for
Marine Food Science and Technology, School of Food Science and Technology, Dalian
Polytechnic University, Dalian 116034, Liaoning, China) |
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| Abstract: |
| In order to provide reference for the development and application of flaxseed oil body emulsion in food field, two phases of oil body and slurry were obtained by water extraction from flaxseed with different preheating treatment (steaming, roasting, microwave). The oil body and slurry were mixed in a mass ratio of 4∶ 6, and then subjected to shear to obtain the flaxseed oil body emulsion. The appearance, microstructure, particle size, water distribution, storage stability, environmental stability (pH, salt ion concentration, temperature stability) and oxidation stability of the oil body emulsion were measured to explore the influences of preheating treatments on the stability of the flaxseed oil body emulsion were analyzed. The results showed that the appearance of non-preheated flaxseed oil body emulsion and microwave preheated flaxseed oil body emulsion were milky white, while the appearance of steaming preheated flaxseed oil body emulsion and roasting preheated flaxseed oil body emulsion were milky yellow. Compared with the non-preheated treatment group, the average particle size of the oil body emulsion in the preheated treatment groups increased, water molecular fluidity enhanced, and storage stability decreased, with the microwave preheating treatment group showing relatively minor changes. The temperature stability of flaxseed oil body emulsion was good, but the stability was destroyed under acidic environment with pH 4 and at NaCl concentration greater than 100 mmol/L. Preheating treatment reduced the environmental stability of flaxseed oil body emulsion, and microwave preheating treatment had the least effect. Compared with other preheating treatment and non-preheating treatment, microwave preheating treatment reduced the oxidation degree of flaxseed oil body emulsion and improved its oxidation stability. In conclusion, microwave is a suitable preheating treatment for flaxseed, which has the least influence on the stability of oil body emulsion. |
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