Stability of bioactives in flaxseed and flaxseed-fortified foods

Edel, Andrea L.; Aliani, Michel; Pierce, Grant N.

doi:10.1016/j.foodres.2015.07.035

Cited by 41 publications

(28 citation statements)

References 110 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dry matter (7.5 ± 0.7%) was similar to that reported for whole flaxseed, which is in the range of 7%–9%, depending on the variety [ 37 ]. Protein content was similar (18.36% ± 0.12%) to whole flaxseed (≈18%) [ 38 ], and was slightly higher than that reported for rapeseed hulls (15.27%) [ 30 ]. Lipid content was very low (6.53% ± 0.23%, dry basis) compared to that accumulated by whole flaxseed (≈42%) [ 38 ].…”

Section: Resultsmentioning

confidence: 95%

“…Protein content was similar (18.36% ± 0.12%) to whole flaxseed (≈18%) [ 38 ], and was slightly higher than that reported for rapeseed hulls (15.27%) [ 30 ]. Lipid content was very low (6.53% ± 0.23%, dry basis) compared to that accumulated by whole flaxseed (≈42%) [ 38 ]. This content depends on the variety, the moisture content, and the dehulling procedure.…”

Section: Resultsmentioning

confidence: 95%

“…It should be noted that oil content in flaxseed hulls was lower than that reported for rapeseed hulls (21.7% ± 1.8%, dry basis), probably due to the easier way to dehull flaxseeds compared to rapeseeds. Total sugars, by contrast to oil content, was relatively high (65.41% ± 1,2%, dry basis), and was higher than that reported for whole flaxseed (28.9%, dry basis) [ 38 ]. Total ash (1.99% ± 0.01%, dry basis) was mainly composed of potassium (115.15 ± 0.75 mg/100 g hulls), calcium (115.25 ± 1.35 mg/100 g hulls), and magnesium (52.69 ± 0.53 mg/100 g hulls), with the minor presence of zinc (0.86 ± 0.02 mg/100 g hulls) and manganese (0.48 ± 0.02 mg/100 g hulls).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

et al. 2016

View full text Add to dashboard Cite

Soluble flaxseed gum (SFG) was extracted from flax (Linum usitatissimum) hulls using hot water, and its functional groups and antioxidant properties were investigated using infrared spectroscopy and different antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), reducing power capacity, and β-carotene bleaching inhibition assay), respectively. The antioxidant capacity of SFG showed interesting DPPH radical-scavenging capacity (IC50 SFG = 2.5 mg·mL−1), strong ABTS radical scavenging activity (% inhibition ABTS = 75.6% ± 2.6% at 40 mg·mL−1), high reducing power capacity (RPSFG = 5 mg·mL−1), and potent β-carotene bleaching inhibition activity (IC50 SFG = 10 mg·mL−1). All of the obtained results demonstrate the promising potential use of SFG in numerous industrial applications, and a way to valorize flaxseed hulls.

show abstract

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Further, changes in dough rheology and the quality of final products, including their sensory acceptability, depends on whether they are incorporated whole or crushed. Other aspects, such as the oxidative stability of the enriched products, must be also considered [ 10 ]. In the case of chia and flax, the mucilaginous polysaccharide that these seeds exude when they are placed in aqueous medium can also be added to the formulation to provide advantageous technological properties in terms of food development.…”

Section: Introductionmentioning

confidence: 99%

Bread Enrichment with Oilseeds. A Review

Lamo

2018

Foods

View full text Add to dashboard Cite

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.

show abstract

“…Processing of the seed, storage temperature and duration as well as the form of flaxseed (milled flaxseed versus whole seed versus flax oil) will also influence the stability of the product. Milling, grinding or crushing flaxseed will destroy the hard protective seed coat on flaxseed, exposing the ALA and SDG to oxidation [12]. However, this process is required to render these bioactive ingredients bioavailable [13].…”

Section: Flaxseed and Its Use In The Dietmentioning

confidence: 99%

Dietary Flaxseed as a Strategy for Improving Human Health

et al. 2019

Self Cite

View full text Add to dashboard Cite

Flaxseed is a rich source of the omega-3 fatty acid, alpha linolenic acid, the lignan secoisolariciresinol diglucoside and fiber. These compounds provide bioactivity of value to the health of animals and humans through their anti-inflammatory action, anti-oxidative capacity and lipid modulating properties. The characteristics of ingesting flaxseed or its bioactive components are discussed in this article. The benefits of administering flaxseed or the individual bioactive components on health and disease are also discussed in this review. Specifically, the current evidence on the benefits or limitations of dietary flaxseed in a variety of cardiovascular diseases, cancer, gastro-intestinal health and brain development and function, as well as hormonal status in menopausal women, are comprehensive topics for discussion.

show abstract

Stability of bioactives in flaxseed and flaxseed-fortified foods

Cited by 41 publications

References 110 publications

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

Bread Enrichment with Oilseeds. A Review

Dietary Flaxseed as a Strategy for Improving Human Health

Contact Info

Product

Resources

About