Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions. (April 2021)

• Record Type: Journal Article
• Authors: Kaya, Eda Ceren; Oztop, Mecit Halil; Alpas, Hami
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 141(2021)
• Publication Date: 2021-04
• Subjects: Chia oil -- Nanoemulsions -- Spontaneous emulsification -- High pressure assisted extraction (HPAE) -- NMR Relaxation times; HPP high pressure processing -- HPAE High Pressure Assisted Extraction -- LSCM laser scanning confocal microscopy -- TD-NMR time domain nuclear magnetic resonance -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- FRAP ferric reducing ability of plasma -- TPC total phenolic content -- TBARS thiobarbituric acid reactive substances -- PV peroxide value -- SOR Surfactant to Oil Ratio; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.110872
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: Chia seed oil nanoemulsions were prepared by spontaneous emulsification. Six different oil concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different SOR (1, 2, 3 and 4 (w/w)) were used. Ratio of surfactant to oil significantly affects the antioxidant activity of emulsions. The nanoemulsions prepared with 2.5% (w/w) oil showed the highest antioxidant activity.