Zhang Mingkai, Chen Yashu, Chen Hongjian, Deng Qianchun
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.
Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China.
Foods. 2024 Mar 3;13(5):784. doi: 10.3390/foods13050784.
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency.
亚麻籽因其富含多种功能性植物化学物质和营养成分而在全球被公认为超级食物。各项研究表明，食用亚麻籽对人体健康有益，不过亚麻籽的加工方法可能会显著影响其生物活性成分的吸收和代谢。因此，对亚麻籽进行了多种加工方法处理，包括微波处理、微波耦合干磨、微波耦合湿磨和高压均质化。开展了体外消化实验，以评估这些加工技术对亚麻籽油潜在胃肠道命运的影响。尽管经微波处理和干磨后的亚麻籽在消化初期释放出了更多脂质，但亚麻籽油在肠道中的完全消化仍受到限制。相比之下，油滴在湿磨亚麻籽乳中分布更均匀，且在模拟消化过程中脂肪酸释放量更大（7.33±0.21μmol/mL）。有趣的是，尽管湿磨亚麻籽乳的油滴比表面积更大，但在消化过程中其氧化稳定性却比亚麻籽粉更高。本研究可能为选择更好营养传递效率的亚麻籽加工技术提供见解。
