Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. (15th December 2019)

• Record Type: Journal Article
• Authors: Cheng, Chen; Yu, Xiao; McClements, David Julian; Huang, Qingde; Tang, Hu; Yu, Kun; Xiang, Xia; Chen, Peng; Wang, Xintian; Deng, Qianchun
• Is Part Of: Food chemistry. Volume 301(2019)
• Publication Date: 2019-12-15
• Subjects: CouA p-coumaric acid -- SDG secoisolariciresinol diglucoside -- CLSM confocal laser scanning microscopy -- FLE flaxseed lignan extract -- SECO secoisolariciresinol -- SFO stripped flaxseed oil -- ALA α-linolenic acid -- EPA eicosapentaenoic -- DHA docosahexaenoic -- TBA 2-thiobarbituric acid -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- TCA trichloroacetic acid -- TEP 1, 1, 3, 3-tetraethoxypropane; Flaxseed oil nanoemulsion -- Lipid oxidation -- Flaxseed lignan -- Antioxidant potential; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125207
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Flaxseed polyphenols exerted differential antioxidant effects in nanoemulsion. SECO and flaxseed lignan macromolecule inhibited lipid oxidation in nanoemulsion. The mechanism mainly related to the partitioning of polyphenols in nanoemulsion. The glucoside in phenolic extracts decreased their association with lipid droplets. Abstract: Recent studies have shown that the high susceptibility of flaxseed oil nanoemulsions to lipid oxidation limits their incorporation into functional foods and beverages. For this reason, the impact of various flaxseed phenolic extracts on the physical and oxidative stability of flaxseed oil nanoemulsions was investigated. Flaxseed lignan extract (FLE) and secoisolariciresinol (SECO) exhibited antioxidant activity whereas secoisolariciresinol diglucoside (SDG) and p -coumaric acid (CouA) exhibited prooxidant activity in the flaxseed oil nanoemulsions. The antioxidant potential of flaxseed phenolics in the nanoemulsions was as follows: SECO < CouA < SDG ≈ FLE. Moreover, the antioxidant/prooxidant activity of the phenolics was also related to their free radical scavenging activity and partitioning in the nanoemulsions. Our results suggested that both SECO and FLE were good plant-based antioxidants for improving the stability of flaxseed oil nanoemulsions.