数字农科院2.0

Effect of heat-treated flaxseed lignan macromolecules on the interfacial properties and physicochemical stability of α-linolenic acid-enriched O/W emulsions

文献类型： 外文期刊

作者： Cheng, Chen;Yu, Xiao;Huang, Fenghong;Wang, Lei;Zhu, Zhenzhou;Yang, Jing;Chen, Peng;Deng, Qianchun

作者机构：

期刊名称： FOOD & FUNCTION

ISSN： 2042-6496

年卷期： 2024 年

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Flaxseed lignan macromolecules (FLMs) are important polyphenols present in flaxseeds with interfacial adsorption behavior. However, FLMs are easily degraded during thermal treatment in emulsions, which further influences their interfacial properties and application. In this work, the interfacial properties of FLMs between oil and water were evaluated using compression isotherms and interfacial tension to investigate the regulation mechanism of FLMs and their heat-treated products on the stability of O/W emulsions. Furthermore, the improvement mechanism of FLM heat-treated products on the physicochemical stability of flaxseed oil emulsions was clarified. Studies showed that thermal degradation occurred on terminal phenolic acids in FLMs when treated under 100 and 150 degrees C (FLM-100 and FLM-150) without any decrease in antioxidant activity. FLM-100 and FLM-150 improved the physicochemical stability of sunflower lecithin (S90)-stabilized flaxseed oil emulsions and reduced the concentration of hydroperoxides and TBARS by 26.7% and 80% (p < 0.05), respectively, during storage. This was due to the high interfacial anchoring of FLM-100 and FLM-150, which further strengthened the interface of oil droplets and improved the interfacial antioxidant effect of FLMs. This implies that FLM-100 and FLM-150 could act as new efficient antioxidants for application in food emulsions.

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