期刊
FOOD CHEMISTRY
卷 357, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129522
关键词
Flaxseed oil emulsion; Flaxseed lignans; Antioxidative activity; Interfacial interaction; Free radical permeation
资金
- National Natural Science Foundation of China [31771938]
- Earmarked Fund for China Agriculture Research System [CARS-14]
- Open Project of Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, P.R. China [KF2019003]
The study showed that different structural flaxseed lignans have distinct interfacial behavior and antioxidative effects in flaxseed oil emulsions. Lignan macromolecule acidic hydrolysates located at the interface had better antioxidative and stabilizing effects, while other lignans mainly located in the aqueous phase showed lower antioxidative efficiency.
The influences of the different structural flaxseed lignans on flaxseed oil (FO) emulsions during storage and digestion were investigated, focusing on their interfacial behavior. From perspective of interface, more than 60% of secoisolariciresinol (SECO) and the acidic hydrolysates of flaxseed lignan macromolecule (FLEH) were located on the interface of FO emulsions. It improved the stability of FO emulsions both during storage and digestion by inhibiting of free radical penetration and improving their targeted antioxidative activity. By comparison, the secoisolariciresinol diglucoside (SDG) and the alkaline hydrolysates of flaxseed lignan macromolecule (FLE) largely located in the aqueous and exerted lower antioxidative efficiency in emulsions. Moreover, SDG, SECO, FLE and FLEH slowed down the digestive rate of FO in emulsions, which might be due to flaxseed lignans inhibited the activity of digestive enzymes. These findings suggested that the different structural flaxseed lignans had the potential as antioxidants in emulsions during storage and digestion.
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