Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex

• Published in: International journal of biological macromolecules Vol. 270; no. Pt 1; p. 132154
• Main Authors: Feng, Nianjie, Hu, Jiaxin, Liang, Shuang, Yang, Xu, Zhu, Xiaotian, Feng, Yingjie, Zhao, Xiangdong, Tang, Fei, Yang, Jinchu, Wu, Qian
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.06.2024
• Subjects: Emulsion; Flaxseed oil; LCC; Oxidative stability; Physical stability; Emulsion; Oxidative stability; Flaxseed oil; LCC; Physical stability
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.132154

Flaxseed oil, rich in α-linolenic acid, plays a crucial role in various physiological processes. However, its stability presents certain challenges. In this study, the natural lignin-carbohydrate complex (LCC) was used to prepare the physical and oxidative stability of flaxseed oil-in-water emulsions. The LCC was characterized by HPLC, GPC, and FT-IR. The stability of emulsions was evaluated by viscosity, modulus, and micro-morphology changes. Then, the oxidation products were monitored by UV–vis spectrophotometer and HPLC. The results revealed that the high internal phase emulsion (HIPE) was successfully prepared with 2.5 wt% LCC at an oil/water ratio of 75/25 (v/v). Small droplet size (13.361 μm) and high viscosity (36,500 mPa·s) were found even after 30-day storage. Steric interactions of the LCC play a crucial role in ensuring stability, intricately linked to the interfacial properties of the emulsion. Meanwhile, the oxidative stability of α-linolenic acid in the encapsulated flaxseed oil was significantly higher than that in the bulk flaxseed oil. The results revealed that the LCC as a suitable emulsifier opens a new window for the storage of functional lipids rich in polyunsaturated fatty acids. [Display omitted]