Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions

Kaya E. C., Öztop H. M., Alpas H.

LWT, cilt.141, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 141
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.110872
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Chia oil, Nanoemulsions, Spontaneous emulsification, High pressure assisted extraction (HPAE), NMR Relaxation times, SIZE, DELIVERY
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdChia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the extracted oil from chia seed by conventional and high pressure processing (HPP) extraction was used to prepare nanoemulsions. The spontaneous emulsification was approached at six concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different surfactants to oil ratio (1,2,3 and 4 (w/w) SOR). Some characteristics such as mean droplet size, antioxidant activity, total phenolic content, peroxide value, instantaneous and long-term stability, oil-water interaction and secondary oxidation products were assessed. According to the results, formulated nano emulsions had higher phenolic content and antioxidant activity than the corresponding oil samples. The highest antioxidant activity, phenolic content and oxidative stability were associated with emulsion samples prepared with 2.5% (w/w) chia oil.