National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.
Food Funct. 2024 Sep 16;15(18):9524-9540. doi: 10.1039/d4fo02663b.
Flaxseed lignan macromolecules (FLMs) are important polyphenols present in flaxseeds with interfacial adsorption behavior. However, FLMs are easily degraded during thermal treatment in emulsions, which further influences their interfacial properties and application. In this work, the interfacial properties of FLMs between oil and water were evaluated using compression isotherms and interfacial tension to investigate the regulation mechanism of FLMs and their heat-treated products on the stability of O/W emulsions. Furthermore, the improvement mechanism of FLM heat-treated products on the physicochemical stability of flaxseed oil emulsions was clarified. Studies showed that thermal degradation occurred on terminal phenolic acids in FLMs when treated under 100 and 150 °C (FLM-100 and FLM-150) without any decrease in antioxidant activity. FLM-100 and FLM-150 improved the physicochemical stability of sunflower lecithin (S90)-stabilized flaxseed oil emulsions and reduced the concentration of hydroperoxides and TBARS by 26.7% and 80% ( < 0.05), respectively, during storage. This was due to the high interfacial anchoring of FLM-100 and FLM-150, which further strengthened the interface of oil droplets and improved the interfacial antioxidant effect of FLMs. This implies that FLM-100 and FLM-150 could act as new efficient antioxidants for application in food emulsions.
亚麻籽木质素大分子（FLMs）是存在于亚麻籽中的重要多酚类物质，具有界面吸附行为。然而，FLMs 在乳液中的热处理过程中很容易降解，这进一步影响了它们的界面性质和应用。在这项工作中，通过压缩等温线和界面张力评估了 FLMs 在油和水之间的界面性质，以研究 FLMs 及其热处理产物对 O/W 乳液稳定性的调节机制。此外，还阐明了 FLM 热处理产物对亚麻籽油乳液物理化学稳定性的改善机制。研究表明，当在 100 和 150°C 下处理时，FLMs 中的末端酚酸会发生热降解（FLM-100 和 FLM-150），而抗氧化活性没有任何降低。FLM-100 和 FLM-150 提高了 S90 稳定的亚麻籽油乳液的物理化学稳定性，并在储存过程中分别将过氧化物和 TBARS 的浓度降低了 26.7%和 80%（<0.05）。这是由于 FLM-100 和 FLM-150 的高界面锚定，进一步增强了油滴的界面，并提高了 FLMs 的界面抗氧化效果。这意味着 FLM-100 和 FLM-150 可以作为新型高效抗氧化剂应用于食品乳液。
