Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria 0028, South Africa.
DST-CSIR Centre for Nanostructured and Advanced Materials, Council for Scientific and Industrial Research, Pretoria 0001, South Africa.
Food Chem. 2023 Jan 30;400:134052. doi: 10.1016/j.foodchem.2022.134052. Epub 2022 Sep 1.
The perceived health properties of hemp seed oil, as one of the few plant-basedsources of omega-3 and omega-6 fatty acids with an ideal ratio of 1:3, suggest its incorporation in food-grade emulsions to improve its water solubility and oxidative stability. The current research's main aim was nanoemulsification of hemp seed oil using the oil-in-water emulsification method followed by ultrasonication. The entrapment efficiency of the nanoemulsions for antioxidant ascorbyl palmitate and its impact on oxidative stability of the oil was also evaluated. Gum arabic: maltodextrin in 75:25 ratio could result in nanoemulsion with entrapment efficiency of 97.10 % for ascorbyl palmitate and radical scavenging activity of oil-soluble bioactives of 92.13 %. Moreover, incorporation of ascorbyl palmitate could effectively retard the oxidation, specifically in nanoemulsions containing gum Arabic. The optimum formulation of nanoemulsion having an average droplet size of 293 nm can be applied as an ideal vegetarian source of omega-3 fatty acids.
麻籽油被认为具有健康属性，它是少数几种含有欧米伽-3 和欧米伽-6 脂肪酸的植物性来源之一，其比例理想，为 1:3，可以将其纳入食品级乳液中，以提高其水溶性和氧化稳定性。本研究的主要目的是使用水包油乳化法对麻籽油进行纳米乳化，然后进行超声处理。还评估了纳米乳液对抗氧化剂棕榈酸抗坏血酸的包封效率及其对油的氧化稳定性的影响。阿拉伯胶：麦芽糊精比例为 75:25 时，可以得到包封效率为 97.10%的棕榈酸抗坏血酸纳米乳液，油溶性生物活性物质的自由基清除活性为 92.13%。此外，棕榈酸抗坏血酸的加入可以有效延缓氧化，特别是在含有阿拉伯胶的纳米乳液中。具有平均粒径 293nm 的最佳纳米乳液配方可作为欧米伽-3 脂肪酸的理想素食来源。
