Farhoudpour Mahsa, Azadmard-Damirchi Sodeif, Gharekhani Mehdi, Asefi Narmela
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
Department of Food Science and Technology, University of Tabriz, Tabriz, Iran.
Heliyon. 2023 Jul 22;9(8):e18562. doi: 10.1016/j.heliyon.2023.e18562. eCollection 2023 Aug.
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.
亚麻籽油是一种高营养的油，富含ω-3脂肪酸、生育酚和酚类化合物。然而，由于其高度不饱和，它易于氧化，这需要进行预处理才能便于推向市场。在本研究中，通过将亚麻籽油与微晶纤维素（MC）和百里香粉混合，将其转化为粉末形式，以生产亚麻籽油粉。为此，将3种不同水平的百里香粉（油的5%、10%和15%）与油混合，随后与不同比例的MC（50:50、50:75、50:100（油:MC））混合，并在25℃和4℃下储存90天。结果表明，在25℃和4℃下，第一天将百里香粉加入亚麻籽油中时，总酚类化合物（23.2 - 91.2毫克没食子酸当量/100克）、叶绿素（9 - 63.6毫克/千克）和类胡萝卜素（4.4 - 9.9毫克/千克）的含量增加。同样在90天的储存期间，在25℃和4℃温度下，酚类化合物（21.8%）、叶绿素（32.5%）和类胡萝卜素（24%）均有所下降。结果证实，与对照相比，向样品中添加百里香粉可降低酸度和过氧化值。使用百里香作为天然抗氧化剂，并通过MC将油转化为粉末形式，与对照相比提高了氧化稳定性。所生产的高稳定性亚麻籽油粉有潜力直接用于沙拉等食品中，或用于不同的食品配方中，以用天然抗氧化剂和ω-3必需脂肪酸强化它们。
