Effect of Homogenization Pressure on the Stability and <i>in Vitro</i> Digestion of Flaxseed Oil Emulsion

GE Yaojin; LI Yuhao; PENG Shengfeng; LIU Wei

doi:10.13386/j.issn1002-0306.2022040202

Volume 44 Issue 3

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(3): 84-94. > DOI: 10.13386/j.issn1002-0306.2022040202

GE Yaojin, LI Yuhao, PENG Shengfeng, et al. Effect of Homogenization Pressure on the Stability and in Vitro Digestion of Flaxseed Oil Emulsion[J]. Science and Technology of Food Industry, 2023, 44(3): 84−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040202.

Citation:

PDF (5252 KB)

Effect of Homogenization Pressure on the Stability and in Vitro Digestion of Flaxseed Oil Emulsion

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China

More Information

Received Date: April 18, 2022
Available Online: November 28, 2022

Graphical Abstract

Abstract

Abstract

In this study, flaxseed oil body was taken as the research object, and stable flaxseed oil body emulsion rich in α-linolenic acid was obtained through homogenization treatment, which provides a new way for residents to increase the intake of ω-3 unsaturated fatty acids in daily diet. Under the same homogenous conditions (3 min) each time, changing the homogenization pressure (40, 80, 120 MPa) and the number of times (1~3 times) of flaxseed oil emulsions, the effects of homogenization on the properties, environmental stability ( pH, ionic strength, thermal, oxidation stability) and storage stability, and digestive properties of flaxseed oil emulsions were investigated. The results showed that the absolute value of potential zeta potential increased and the particle size decreased significantly when flaxseed oil body was homogenized at 120 MPa for three times (P<0.05). After heat treatment at 50~90 ℃ for 30 min, the particle size and potential of homogenized flaxseed oil emulsions were stable, and it showed better oxidation stability and storage stability (P<0.05). With or without homogenization, flaxseed oil bodies were still unstable to pH4~5 and ionic conditions (P>0.05). The results of digestion showed that the homogenized flaxseed oil body emulsion had a higher release rate of fatty acids (FFA). In conclusion, the homogenization treatment significantly reduced the particle size of flaxseed oil emulsion, enhanced the storage stability and oxidation stability of flaxseed oil body, and accelerated the release rate of fatty acid.
- flaxseed oil body,
- homogeneous,
- α-linolenic acid,
- stability,
- digestive characteristics,
- fatty acid release rate (FFA)

FullText(HTML)

References (58)

References

[1]	韩亚男, 潘士钢, 李海英, 等. 不同产地紫苏籽含油率及α-亚麻酸含量比较[J]. 食品安全导刊,2020(18):102. [HAN Y N, PAN S K, LI H Y, et, al. Comparison of oil content andα-linolenic acid content in perilla seeds from different habitats[J]. China Food Safety Magazine,2020(18):102.
[2]	沙爽, 冯启鑫, 张欣蕊, 等. 亚油酸/α-亚麻酸复合物对小鼠急性肝损伤的预防作用(英文)[J]. 食品科学,2022,18:1−18. [SHA S, FENG Q X, ZHANG X R, et, al. Preventive effect of linoleic acid/α-linolenic acid complex on acute liver injury in mice[J]. Food Science,2022,18:1−18. doi: 10.7506/spkx1002-6630-20210716-191
[3]	柏薇薇. α-亚麻酸及其分布[J]. 食品界,2017(12):82. [PAI W W. α-Linolenic acid and its distribution[J]. Food Industry,2017(12):82.
[4]	刘静, 胡经纬, 周裔彬. 植物油体的提取及其乳化体系研究进展[J]. 食品工业科技,2021,42(12):422−429. [LIU J, HU J W, ZOU Y B. Advances in the extraction and emulsification system of oil bodies: A review[J]. Science and Technology of Food Industry,2021,42(12):422−429.
[5]	徐泽健, 章绍兵. 植物油体制备工艺及其稳定性研究进展[J]. 中国油脂,2016,41(9):41−45. [XU Z J, ZHANG S B. Advance in preparation process and stability of plant oil body[J]. China Oils and Fats,2016,41(9):41−45.
[6]	李婷婷李志远, 孙静, 等. 牡丹油体提取及其稳定性研究[J]. 中国粮油学报,2019,34(8):98−103. [LI T T, LI Z Y, SUN J, et al. Study on extraction and stability of peony oil[J]. Journal of the Chinese Cereals and Oils,2019,34(8):98−103. doi: 10.3969/j.issn.1003-0174.2019.08.017
[7]	ZAABOUL F, ZHAO Q, XU Y, et al. Soybean oil bodies: A review on composition, properties, food applications, and future research aspects[J]. Food Hydrocolloids,2022,124:107296. doi: 10.1016/j.foodhyd.2021.107296
[8]	LAN X, QIANG W, YANG Y, et al. Physicochemical stability of safflower oil body emulsions during food processing[J]. Lwt,2020,132:109838. doi: 10.1016/j.lwt.2020.109838
[9]	LOPEZ C, NOVALES B, RABESONA H, et al. Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability [J]. Food Res Int, 2021, 150(Pt A): 110759.
[10]	LIZARRAGA M S, PAN L G, AñON M C, et al. Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate[J]. Food Hydrocolloids,2008,22(5):868−878. doi: 10.1016/j.foodhyd.2007.04.012
[11]	WANG Q L, LI CUI C, JIANG L Z, et al. Oil bodies extracted from high-fat and low-fat soybeans: stability and composition during storage[J]. J Food Sci,2017,82(6):1319−1325. doi: 10.1111/1750-3841.13715
[12]	王智丰雷帆, 武艺, 等. 芝麻油体的稳定性及油体膜蛋白结构分析[J]. 食品科技,2019,44(8):190−196. [WANG Z F, LEI F, WU Y, et al. Stability of sesame oil bodies and structure analysis of oil body proteins[J]. Food Science and Technology,2019,44(8):190−196.
[13]	刘竞男徐晔晔, 王一贺, 等. 高压均质对大豆分离蛋白乳液流变学特性及氧化稳定性的影响[J]. 食品科学,2020,41(1):80−85. [LIU J N, XU Y Y, WANG Y H, et al. Effect of high pressure homogenization on rheological properties and oxidation stability of soy protein isolate-stabilized emulsion[J]. Food Science,2020,41(1):80−85.
[14]	DE CHIRICO S, DI BARI V, FOSTER T, et al. Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media[J]. Food Chemistry,2018,241(15):419−426.
[15]	ZHENG B, ZHANG X, LIN H, et al. Loading natural emulsions with nutraceuticals using the pH-driven method: Formation & stability of curcumin-loaded soybean oil bodies[J]. Food & Function,2019,10(9):5473−5484.
[16]	ZHU Y Q, CHEN X, MCCLEMENTS D J, et al. Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content[J]. Journal of Dispersion Science and Technology,2017,39(6):826−835.
[17]	SHANTHA N C, DECKER E A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids[J]. Journal of Aoac International,2020,77(2):421−424.
[18]	LI R, DAI T, TAN Y, et al. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions[J]. Food Chem,2020,310:125828. doi: 10.1016/j.foodchem.2019.125828
[19]	ZOU L, ZHENG B, ZHANG R, et al. Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles[J]. Food Research International,2016,81(Mara):74−82.
[20]	MUNOZ O, FUENTEALBA C, AMPUERO D, et al. The effect of Lactobacillus acidophilus and Lactobacillus casei on the in vitro bioaccessibility of flaxseed lignans (Linum usitatissimum L.)[J]. Food Funct,2018,9(4):2426−2432. doi: 10.1039/C8FO00390D
[21]	MCCLEMENTS D J. Principles of ultrasonic droplet size determination in emulsions[J]. Langmuir,1996,12(14):3454−3461. doi: 10.1021/la960083q
[22]	康波. 花生油体乳液稳定性及乳液凝胶的研究[D]. 广州: 华南理工大学, 2010 KANG B, Rerearch on the stability of peanut oil body emulsions and the emulsion gels[D]. Guangzhou: South China University of Technology, 2010
[23]	YAN B, PARK S H, BALASUBRAMANIAM V. Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions[J]. Journal of Food Process Engineering,2017,40(6):e12578. doi: 10.1111/jfpe.12578
[24]	TANG C H, LIU F. Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism[J]. Food Hydrocolloids,2013,30(1):61−72. doi: 10.1016/j.foodhyd.2012.05.008
[25]	DING Z, JIANG Y, LIU X. Chapter 12 - nanoemulsions-based drug delivery for brain tumors[M]//KESHARWANI P, GUPTA U. Nanotechnology-Based Targeted Drug Delivery Systems for Brain Tumors. Academic Press. 2018: 327−358.
[26]	KRSTIĆ M, MEDAREVIĆ Đ, ĐURIŠ J, et al. Chapter 12-Self-nanoemulsifying drug delivery systems (SNEDDS) and self-microemulsifying drug delivery systems (SMEDDS) as lipid nanocarriers for improving dissolution rate and bioavailability of poorly soluble drugs [M]//GRUMEZESCU A M. Lipid Nanocarriers for Drug Targeting. William Andrew Publishing. 2018: 473−508.
[27]	CHA Y, SHI X, WU F, et al. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization[J]. Journal of Food Engineering,2019,258(OCTa):1−8.
[28]	SUBIRADE M, LOUPIL F, ALLAIN A F, et al. Effect of dynamic high pressure on the secondary structure of β-lactoglobulin and on its conformational properties as determined by fourier transform infrared spectroscopy[J]. International Dairy Journal,1998,8(2):135−140. doi: 10.1016/S0958-6946(98)00034-X
[29]	MCCLEMENTS D J. Protein-stabilized emulsions[J]. Current Opinion in Colloid & Interface Science,2004,9(5):305−313.
[30]	NEUMANN S M, VAN DER SCHAAF U S, KARBSTEIN H P. Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2018,553:464−471. doi: 10.1016/j.colsurfa.2018.05.087
[31]	TZEN J T, CAO Y, LAURENT P, et al. Lipids, proteins, and structure of seed oil bodies from diverse species[J]. Plant physiology,1993,101(1):267−276. doi: 10.1104/pp.101.1.267
[32]	齐家兴廖芮莹, 李红丽, 等. 大豆油体蛋白基因家族的生物信息学分析[J]. 吉林农业大学学报,2021,43(1):51−58. [QI J X, LI H L, WANG S, et, al. Bioinformatics analysis of glycine max oleosin in soybean[J]. Journal of Jilin Agricultural University,2021,43(1):51−58. doi: 10.13327/j.jjlau.2021.4374
[33]	DONG X, ZHAO M, YANG B, et al. Effect of high-pressure homogenization on the functional property of peanut protein[J]. Journal of Food Process Engineering,2011,34(6):2191−2204. doi: 10.1111/j.1745-4530.2009.00546.x
[34]	LIU H H, KUO M I. Ultra high pressure homogenization effect on the proteins in soy flour[J]. Food Hydrocolloids,2016,52:741−748. doi: 10.1016/j.foodhyd.2015.08.018
[35]	YUAN B, REN J, ZHAO M, et al. Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate[J]. LWT-Food Science and Technology,2012,46(2):453−459. doi: 10.1016/j.lwt.2011.12.001
[36]	张小影齐宝坤, 孙禹凡, 等. 盐离子对大豆-乳清混合蛋白液的稳定性及界面特性的影响[J]. 食品工业科技,2021,42(6):22−28. [ZHANG X Y, QI B K, SUN Y F, et al. Effect of salt ion on the stability and interfacial adsorption characteristics of soybean-whey mixed protein emulsion[J]. Science and Technology of Food Industry,2021,42(6):22−28.
[37]	WANG S N , ZHAO H K, QU D N , et al. Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability[J]. Food Hydrocolloids,2022:107304.
[38]	HOU J, FENG X, JIANG M, et al. Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops[J]. LWT,2019,113:108263. doi: 10.1016/j.lwt.2019.108263
[39]	ZHOU L Z, CHEN F S, HAO L H, et al. Peanut oil body composition and stability[J]. Journal of Food Science,2019,84(10):2812−2819. doi: 10.1111/1750-3841.14801
[40]	HUANG A H C. Oil bodies and oleosins in seeds[J]. Annual Review of Plant Physiology and Plant Molecular Biology,1992,43(1):177−200. doi: 10.1146/annurev.pp.43.060192.001141
[41]	DELEU M, VACA-MEDINA G, FABRE J F, et al. Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium[J]. Colloids and Surfaces B: Biointerfaces,2010,80(2):125−132. doi: 10.1016/j.colsurfb.2010.05.036
[42]	IWANAGA D, GRAY D A, FISK I D, et al. Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil[J]. Journal of agricultural and food chemistry,2007,55(21):8711−8716. doi: 10.1021/jf071008w
[43]	DING J, WEN J, WANG J, et al. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk[J]. Food Hydrocolloids,2020,100:105418. doi: 10.1016/j.foodhyd.2019.105418
[44]	CHEN B, MCCLEMENTS D J, GRAY D A, et al. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans[J]. Food Chem,2012,132(3):1514−1520. doi: 10.1016/j.foodchem.2011.11.144
[45]	TONON R V, GROSSO C R F, HUBINGER M D. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying[J]. Food Research International,2011,44(1):282−9. doi: 10.1016/j.foodres.2010.10.018
[46]	FISK I D, WHITE D A, LAD M, et al. Oxidative stability of sunflower oil bodies[J]. European Journal of Lipid Science and Technology,2008,110(10):962−968. doi: 10.1002/ejlt.200800051
[47]	WANG Q, JIANG J, XIONG Y L. High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk[J]. Food Res Int,2018,106:487−494. doi: 10.1016/j.foodres.2018.01.021
[48]	NAKAYA K , USHIO H , MATSUKAWA S, et al. Effects of droplet size on the oxidative stability of oil-in-water emulsions[J]. Lipids,2005,40(5):501. doi: 10.1007/s11745-005-1410-4
[49]	CHANAMAI R, MCCLEMENTS D J. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions[J]. Journal of Agricultural and Food Chemistry,2000,48(11):5561−5565. doi: 10.1021/jf0002903
[50]	LIANG H N, TANG C H. pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins[J]. Food Hydrocolloids,2013,33(2):309−319. doi: 10.1016/j.foodhyd.2013.04.005
[51]	ZHENG B, ZHANG X, PENG S, et al. Impact of curcumin delivery system format on bioaccessibility: Nanocrystals, nanoemulsion droplets, and natural oil bodies[J]. Food Funct,2019,10(7):4339−4349. doi: 10.1039/C8FO02510J
[52]	ZOU L, ZHENG B, ZHANG R, et al. Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions[J]. RSC Advances,2016,6(4):3126−3136. doi: 10.1039/C5RA22834D
[53]	LIANG L, ZHANG X, WANG X, et al. Influence of dairy emulsifier type and lipid droplet size on gastrointestinal fate of model emulsions:In vitro digestion study[J]. J Agric Food Chem,2018,66(37):9761−9769. doi: 10.1021/acs.jafc.8b02959
[54]	SINGH H, YE A, HORNE D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion[J]. Prog Lipid Res,2009,48(2):92−100. doi: 10.1016/j.plipres.2008.12.001
[55]	LI Y, HU M, MCCLEMENTS D J. Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method[J]. Food Chemistry,2011,126(2):498−505. doi: 10.1016/j.foodchem.2010.11.027
[56]	CORSTENS M N, BERTON-CARABIN C C, DE VRIES R, et al. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review[J]. Crit Rev Food Sci Nutr,2017,57(10):2218−2244. doi: 10.1080/10408398.2015.1057634
[57]	BRAY G A P B M. Dietary fat intake does affect obesity![J]. The American Fournal of Clinical Nutrition,1998,68(6):1157−1173. doi: 10.1093/ajcn/68.6.1157
[58]	AARAK K E, KIRKHUS B, HOLM H, et al. Release of EPA and DHA from salmon oil-a comparison of in vitro digestion with human and porcine gastrointestinal enzymes[J]. Br J Nutr,2013,110(8):1402−1410. doi: 10.1017/S0007114513000664

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	鲁彤，赵微，崔美林，王佳丽，张秀红. 利用分子对接分析橙色嗜热子囊菌QH-1酯酶的酯化特性. 中国酿造. 2025(01): 85-91 .
2.	麻静静，李惠源，高文静，韩英，贾丽艳. 酿酒功能菌的基因组测序及基因功能注释. 中国食品学报. 2024(05): 214-222 .
3.	龚雯，罗小叶，何旭丽，李家敏，邱树毅. 酱香大曲中产香酵母的筛选鉴定及特性分析. 中国酿造. 2024(08): 24-30 .
4.	朱俊颖，夏芊芊，甘晋铭，余登洋，丁保坤，陈茂彬，张玉. 高产酯化酶红曲霉的筛选、鉴定及其产酶条件优化. 中国酿造. 2024(12): 103-109 .
5.	赵妍，陈娟，袁倩，王子卉，朱小辉，郝征红，毕文慧，任长博，孟维国. 产嗜热酯酶菌株的筛选、鉴定及发酵特性研究. 中国果菜. 2023(06): 22-27 .