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

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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.

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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

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

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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)

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