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

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 4-7ºC 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 thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

Development of omega‐3‐rich Camelina sativa seed oil emulsions

“…The results agree with the observations reported by Goyal et al. () and Kunh and Cunha (2012) for flaxseed oil emulsion stabilized using different emulsifiers. Kunh and Cunha (2012) observed particle sizes as low as 460 nm when the pressure was increased to 80 MPa with 4 number of passes.…”

Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

“…On the other hand, higher intakes of ω-6 fatty acids (in the form of refined vegetable oils such as soybean, sunflower, safflower, cottonseed and groundnut oil) in regular diet leads to the imbalance of ω-6 to ω-3 ratio in human body. It has been reported that ω-6:ω-3 ratio in current Indian urban, Indian rural and Western diet is 38-50:1, 5-6:1 and 16:1, respectively (3,4), over the recommended ratio of 5:1 (5).…”

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

“…Goyal et al (2015) produced microcapsules with a high content of flaxseed oil (over 35% w/w, on a dry basis) using milk protein/ lactose (1:1). They concluded that the developed flaxseed oil powder was stable throughout the storage of 6 months, and its peroxide value remained below the maximum permissible limit (≤5 meq per kg oil) stipulated in Codex Alimentarius Commission.…”