Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

Abstract Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of th...

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Autores principales:	Khadijeh Almasi, Seyedeh Sara Esnaashari, Masood Khosravani, Mahdi Adabi
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	flaxseed oil nanoemulsion omega‐3 yogurt Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/92527eed0c7141c0bb6792585ff61cbc
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spelling	oai:doaj.org-article:92527eed0c7141c0bb6792585ff61cbc2021-11-04T13:06:43ZYogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties2048-717710.1002/fsn3.2571https://doaj.org/article/92527eed0c7141c0bb6792585ff61cbc2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2571https://doaj.org/toc/2048-7177Abstract Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.Khadijeh AlmasiSeyedeh Sara EsnaashariMasood KhosravaniMahdi AdabiWileyarticleflaxseed oilnanoemulsionomega‐3yogurtNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6186-6193 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	flaxseed oil nanoemulsion omega‐3 yogurt Nutrition. Foods and food supply TX341-641
spellingShingle	flaxseed oil nanoemulsion omega‐3 yogurt Nutrition. Foods and food supply TX341-641 Khadijeh Almasi Seyedeh Sara Esnaashari Masood Khosravani Mahdi Adabi Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
description	Abstract Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.
format	article
author	Khadijeh Almasi Seyedeh Sara Esnaashari Masood Khosravani Mahdi Adabi
author_facet	Khadijeh Almasi Seyedeh Sara Esnaashari Masood Khosravani Mahdi Adabi
author_sort	Khadijeh Almasi
title	Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
title_short	Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
title_full	Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
title_fullStr	Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
title_full_unstemmed	Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
title_sort	yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: investigation of physicochemical properties
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/92527eed0c7141c0bb6792585ff61cbc
work_keys_str_mv	AT khadijehalmasi yogurtfortifiedwithomega3usingnanoemulsioncontainingflaxseedoilinvestigationofphysicochemicalproperties AT seyedehsaraesnaashari yogurtfortifiedwithomega3usingnanoemulsioncontainingflaxseedoilinvestigationofphysicochemicalproperties AT masoodkhosravani yogurtfortifiedwithomega3usingnanoemulsioncontainingflaxseedoilinvestigationofphysicochemicalproperties AT mahdiadabi yogurtfortifiedwithomega3usingnanoemulsioncontainingflaxseedoilinvestigationofphysicochemicalproperties
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Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

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