Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

Chen Cheng; Xiao Yu; Fenghong Huang; Dengfeng Peng; Hongjian Chen; Yashu Chen; Qingde Huang; Qianchun Deng

doi:10.1016/j.foodchem.2021.129522

Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

Food Chem. 2021 Apr 8:357:129522. doi: 10.1016/j.foodchem.2021.129522. Online ahead of print.

Authors

Chen Cheng¹, Xiao Yu², Fenghong Huang¹, Dengfeng Peng¹, Hongjian Chen¹, Yashu Chen¹, Qingde Huang¹, Qianchun Deng³

Affiliations

¹ Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.
² College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou University of Light Industry, Zhengzhou 450002, China.
³ Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China. Electronic address: dengqianchun@caas.cn.

PMID: 33872871
DOI: 10.1016/j.foodchem.2021.129522

Abstract

The influences of the different structural flaxseed lignans on flaxseed oil (FO) emulsions during storage and digestion were investigated, focusing on their interfacial behavior. From perspective of interface, more than 60% of secoisolariciresinol (SECO) and the acidic hydrolysates of flaxseed lignan macromolecule (FLEH) were located on the interface of FO emulsions. It improved the stability of FO emulsions both during storage and digestion by inhibiting of free radical penetration and improving their targeted antioxidative activity. By comparison, the secoisolariciresinol diglucoside (SDG) and the alkaline hydrolysates of flaxseed lignan macromolecule (FLE) largely located in the aqueous and exerted lower antioxidative efficiency in emulsions. Moreover, SDG, SECO, FLE and FLEH slowed down the digestive rate of FO in emulsions, which might be due to flaxseed lignans inhibited the activity of digestive enzymes. These findings suggested that the different structural flaxseed lignans had the potential as antioxidants in emulsions during storage and digestion.

Keywords: Antioxidative activity; Flaxseed lignans; Flaxseed oil emulsion; Free radical permeation; Interfacial interaction.