Almasi Khadijeh, Esnaashari Seyedeh Sara, Khosravani Masood, Adabi Mahdi
Department of Medical Nanotechnology School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran.
Department of Medical Nanotechnology Faculty of Advanced Sciences and Technology Tehran Medical Sciences Islamic Azad University Tehran Iran.
Food Sci Nutr. 2021 Sep 6;9(11):6186-6193. doi: 10.1002/fsn3.2571. eCollection 2021 Nov.
Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega-3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega-3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil-in-water was obtained by low-energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co-surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega-3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega-3.
亚麻籽油作为一种天然成分，因其富含ω-3脂肪酸而具有诸多健康益处。然而，由于其水溶性低，且由于ω-3等脂肪酸的不饱和性质而易于氧化，因此它在食品配方中的应用受到限制。本研究的目的是制备一种含有亚麻籽油的稳定纳米乳液，并研究用这种纳米乳液强化酸奶与用散装亚麻籽油强化酸奶相比的效果。通过低能乳化法获得了水包油型亚麻籽油纳米乳液。优化后的纳米乳液含有3%（w/w）的亚麻籽油、36%（w/w）的表面活性剂、10%（w/w）的助表面活性剂和51%（w/w）的去离子水作为连续相。透射电子显微镜（TEM）结果显示，最佳粒径约为60nm，并且在11个月内保持稳定。气相色谱（GC）结果表明，含亚麻籽油的纳米乳液中ω-3的含量在7天和11个月后分别为27.3%和19.8%。浊度结果也表明了纳米乳液在11个月后的透明度。离心实验和热应力循环结果表明，优化后的纳米乳液物理稳定性良好，没有出现任何乳析、相分离和破裂的迹象。此外，用含亚麻籽油的纳米乳液强化的酸奶的pH值和酸度分别为4.22和1.41 wt%。总之，用含亚麻籽油的纳米乳液强化酸奶可被视为提高ω-3的溶解度、生物利用度和保护作用的一种解决方案。
