Impact of sesame lignan on physical and oxidative stability of flaxseed oil-in-water emulsion  

作　　者：Xintian Wang Kun Yu Chen Cheng Xiao Yu David Julian McClements Wenwen Huang Jia Yang Fenghong Huang Qianchun Deng 

机构地区：[1]Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Oil Crops Research Institute,Chinese Academy of Agricultural Science,Wuhan,China [2]College of Food and Biological Engineering,Henan Collaborative Innovation Center for Food Production and Safety,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou,China [3]Department of Food Science,University of Massachusetts Amherst,Amherst,MA,USA

出　　处：《Oil Crop Science》2019年第4期254-266,共13页中国油料作物学报(英文版）

基　　金：financial support from the National Natural Science Foundation of China (31771938);the Earmarked Fund for China Agriculture Research System (CARS-14);partly based upon work supported by the National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, AFRI Grants (2016-08782)

摘　　要：Recent studies have shown that the highly susceptibility to oxidation ofα-linolenic acid(ALA)enriched emulsion delivery system was harmful for human health which limited their incorporation into functional food.Impacts of natural sesamol(SOH)and sesamin(SES)on stability of flaxseed oil-in-water emulsion were investigated.Results showed that SOH indicated higher antioxidant activity and significantly prolonged the time of emulsion oil-off by retarding oil droplet aggregation in a dose dependent manner throughout storage.Moreover,SOH showed substantial extended lag phase of lipid oxidation products,especially for secondary oxidation products(thiobarbituric acid-reactive substances,TBARS),with a maximum reduction of 70%with 800 M dosage.The antioxidative efficiency of SOH might relate to its strong ability of scavenging free radical and chelate transition metal.Furthermore,SOH significantly enhanced interfacial barrier property and reduced permeation rate of peroxyl radical across emulsion interface by hydrogen bonds between sugar groups of saponin molecules and SOH.However,no obvious change in barrier property of emulsion was observed in SES.SOH improved physicochemical property of flaxseed oil-in-water emulsion with higher antioxidant activity and stronger interfacial barrier property,so that it could be serve as plant-based antioxidant in oil-in-water emulsion delivery system.Recent studies have shown that the highly susceptibility to oxidation of α-linolenic acid(ALA) enriched emulsion delivery system was harmful for human health which limited their incorporation into functional food. Impacts of natural sesamol(SOH) and sesamin(SES)on stability of flaxseed oil-in-water emulsion were investigated. Results showed that SOH indicated higher antioxidant activity and significantly prolonged the time of emulsion oil-off by retarding oil droplet aggregation in a dose dependent manner throughout storage. Moreover,SOH showed substantial extended lag phase of lipid oxidation products, especially for secondary oxidation products(thiobarbituric acid-reactive substances, TBARS), with a maximum reduction of 70% with 800 μM dosage. The antioxidative efficiency of SOH might relate to its strong ability of scavenging free radical and chelate transition metal. Furthermore,SOH significantly enhanced interfacial barrier property and reduced permeation rate of peroxyl radical across emulsion interface by hydrogen bonds between sugar groups of saponin molecules and SOH. However, no obvious change in barrier property of emulsion was observed in SES. SOH improved physicochemical property of flaxseed oil-in-water emulsion with higher antioxidant activity and stronger interfacial barrier property, so that it could be serve as plant-based antioxidant in oil-in-water emulsion delivery system.

关 键 词：lipid oxidation SESAMOL SESAMIN quillaja SAPONIN OIL-IN-WATER emulsions 

分 类 号：TM9[电气工程—电力电子与电力传动]