Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Food Chem. 2020 May 1;311:125872. doi: 10.1016/j.foodchem.2019.125872. Epub 2019 Nov 7.
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80). Applying Pickering stabilization and thymol simultaneously was a successful approach to retard FO oxidation. Moreover, lipid digestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions. The thymol bioaccessibility increased after incorporation into FO Pickering emulsions in comparison to the bulk oil. The results suggested that the combination of Pickering stabilization and thymol addition to the oil phase can be used as a promising way of protecting highly unsaturated oils such as FO against oxidation. These emulsions are also applicable for designing functional foods with controlled lipid digestion.
本研究旨在评估基于生物聚合物（生物颗粒）的 Pickering 稳定作用对亚麻籽油（FO）乳液氧化稳定性和消化命运的影响，生物颗粒由亚麻籽蛋白和多糖组成，并在油相中添加百里香酚，与块状 FO 和由吐温 80（PS80）稳定的常规乳液相比。同时应用 Pickering 稳定和百里香酚是一种成功的方法，可以延缓 FO 的氧化。此外，与 PS80 稳定的乳液相比，生物颗粒稳定的乳液中的脂质消化更慢。与块状油相比，百里香酚在掺入 FO Pickering 乳液后生物可利用性增加。结果表明，Pickering 稳定和向油相添加百里香酚的组合可用于保护 FO 等高度不饱和油免受氧化。这些乳液还可用于设计具有控制脂质消化的功能性食品。
