Ghoshal Gargi, Singh Sukhwant, Sharma Rajan
Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India.
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
J Food Sci Technol. 2022 Oct;59(10):3867-3880. doi: 10.1007/s13197-022-05410-7. Epub 2022 Mar 11.
The present study described the formation of stable emulsion of flaxseed oil (0%, 0.25%, 0.50%, 0.75% v/v) in ready to serve Mango beverages using 20 kHz ultrasound of power input 21 W, 32 W, 43 W for varying times 3, 5, 7 min to create emulsion droplets size 100-800 nm. Oil was extracted by ultrasound-assisted extraction and solvent extraction method by varying solvents, time, ultrasonic intensity etc. and physio-chemical characterization was conducted. Fatty acid profiling revealed that linolenic acid and linoleic acid are major fatty acids present in extracted oil. Effect of flaxseed oil in fruit-based beverage was evaluated in terms of turbidity, pH, acidity, color, antioxidant activity and carotenoids content. Pectin stabilizes emulsion droplets by generating electrostatic repulsion (ζ potential - 25 mV) and the emulsions were stable upto 18 days at (4 ± 2) °C. The rheological behaviour in terms of viscosity of the emulsion stayed unaffected with sonication time upon storage. The carotenoids and antioxidant activity significantly increased from 151.37 to 292.24 µg/mL and 26.99% to 61.43% respectively at 0 to 0.75% added oil in the beverage and enhanced stability by preventing lipid oxidation. Organoleptic score of 0.25% and 0.50% of the flaxseed oil in the beverage was found to be acceptable.
本研究描述了在即饮型芒果饮料中使用功率输入为21W、32W、43W的20kHz超声波，在不同时间（3、5、7分钟）下形成稳定的亚麻籽油乳液（0%、0.25%、0.50%、0.75% v/v），以产生尺寸为100 - 800nm的乳液滴。通过超声辅助提取和溶剂提取方法，改变溶剂、时间、超声强度等条件提取油，并进行了理化表征。脂肪酸分析表明，亚麻酸和亚油酸是提取油中的主要脂肪酸。从浊度、pH值、酸度、颜色、抗氧化活性和类胡萝卜素含量等方面评估了亚麻籽油在水果基饮料中的作用。果胶通过产生静电排斥（ζ电位为 - 25mV）来稳定乳液滴，乳液在（4 ± 2）°C下可稳定长达18天。储存时，乳液粘度方面的流变行为不受超声处理时间的影响。饮料中添加油从0%至0.75%时，类胡萝卜素和抗氧化活性分别从151.37显著增加至292.24μg/mL以及从26.99%增加至61.43%，并通过防止脂质氧化提高了稳定性。发现饮料中亚麻籽油含量为0.25%和0.50%时的感官评分是可接受的。
