Functional Properties and Oxidative Stability
Oxidative st ability of th e microencap sulated flaxseed oil af ter 0, 4, 8, and 12 weeks of powder st orage was evalua ted based on the peroxi de value (LOO ) compared to control samp les of
Polar compounds present in flaxseed oil increase its oxidative stability. Flaxseed oil becomes less stable to oxidation when filtered with silica. This observation may be linked to antioxidant compounds present in flaxseed
Oxidative stability of flaxseed oil: Effect of hydrophilic,
Oxidative deterioration is a major issue limiting the utilization of flaxseed oil (FSO). Present study explored the effects of hydrophilic (tannic acid), hydrophobic (alpha-tocopherol),
To improve the oxidative stability of flaxseed oil and prolonging its shelf life, the optimum formulation and ratio of mixtures of antioxidants with different antioxidant mechanisms were studied. Our
Enhancing Oxidative Stability and Nutritional Quality
There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed
Keywords: flaxseed oil, oxidative stability, spices/herbs, natural antioxidants, microbial food safety, sensory analysis. 1. Introduction. Flaxseed oil is well known for its positive impact on human
The quality and oxidative stability of flaxseed oils of varying
Flaxseed oil, a key source of plant-based 蠅-3 伪-linolenic acid, is susceptible to oxidation and hazardous substance formation during refining and storage.This study evaluated
microencapsulation efficiency and oxidation stability of flax-seed oil. They reported that the combination of OSA starch/ GA/WPC in the ratio 4:0:1 provided the highest microencap
Physico-Chemical Stability of Flaxseed Oil with Natural
The n value of the oil treated at 10, 15, 20, 25 and 30°C were found between 0.8 to 0.9, which suggested the non-Newtonian fluid behaviour of flaxseed oil. Thermal properties of flaxseed oil
Walnut oil was a better option for fortification of yoghurts than flaxseed oil since it showed improved 惟-6/惟-3 ratio, oxidative stability and antioxidant activity. Guar gum affected the
Development of functional bread with flaxseed oil and garlic oil
Oxidative stability of bread samples was measured in terms of secondary oxidized products formed. As storage time progressed, increased TBA values were noticed for all bread
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial
Dry-air roasting impact on physicochemical, functional,
The pretreatment of flaxseed at 180 °C in a convection oven for 10 min has been investigated by Khan and Saini (2016) for the improvement of physicochemical and functional
The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the
Co-encapsulation of vegetable oils with phenolic antioxidants
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering (2013)
As a class of oil with high polyunsaturated fatty acid content, the poor oxidative stability of flaxseed oil (FO) has been the key factor restricting its expanded use. (O. Berg)
- Does flaxseed oil prevent FSO oxidation?
- Oxidative stability of flaxseed oil and its mixtures with antioxidants Three natural antioxidants, such as tannic acid, alpha tocopherol and ascorbyl palmitate, those displayed the highest antioxidant capacities in each category, were selected for further study on their ability to prevent FSO oxidation.
- Why is -linolenic acid more stable in encapsulated flaxseed oil?
- 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.
- What is the oxidative stability of microencapsulated flaxseed oil?
- Oxidative stability of the microencapsulated flaxseed oil after 0, 4, 8, and 12 weeks of powder storage was evaluated based on the peroxide value (LOO) compared to control samples of bulk oil that were stored without exposure to light in a closed vessel.
- Does flaxseed oil protect against oxidative deterioration?
- Primary and secondary antioxidant activity were essential for antioxidants to protect FSO. Interaction of antioxidants with minor components reduced their effectiveness. Oxidative deterioration is a major issue limiting the utilization of flaxseed oil (FSO).
- Which factors affect the inhibition of flaxseed oil oxidation?
- Results of the ANOVA conducted for factorial systems with repeated measurements confirmed that storage temperature and types of protein and carbohydrate components used in the matrix were the factors which had the greatest effect on the inhibition of flaxseed oil oxidation.
- Does silica reduce oxidation of microencapsulated flaxseed oil?
- The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. Effective protection against oxidation of microencapsulated flaxseed oil was achieved only in the pea protein-trehalose matrix in the case of the vacuum-packed powders during storage at refrigeration temperature.
