期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 141, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.110872
关键词
Chia oil; Nanoemulsions; Spontaneous emulsification; High pressure assisted extraction (HPAE); NMR Relaxation times
资金
- METU Research Fund Project [YLT-314-2018-3584]
Chia seed nanoemulsions showed higher phenolic content and antioxidant activity compared to the corresponding oil samples. The emulsion samples prepared with 2.5% chia oil exhibited the highest antioxidant activity, phenolic content, and oxidative stability.
Chia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the extracted oil from chia seed by conventional and high pressure processing (HPP) extraction was used to prepare nanoemulsions. The spontaneous emulsification was approached at six concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different surfactants to oil ratio (1,2,3 and 4 (w/w) SOR). Some characteristics such as mean droplet size, antioxidant activity, total phenolic content, peroxide value, instantaneous and long-term stability, oil-water interaction and secondary oxidation products were assessed. According to the results, formulated nano emulsions had higher phenolic content and antioxidant activity than the corresponding oil samples. The highest antioxidant activity, phenolic content and oxidative stability were associated with emulsion samples prepared with 2.5% (w/w) chia oil.
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