Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil

Abstract

SummaryEncapsulation of tannic acid (TA) in an edible guar gum (GG) – the nanofibrous delivery system was applied to improve antioxidant efficacy relative to butylated hydroxytoluene (BHT) and non‐encapsulated TA under accelerated oxidation of flaxseed oil (FO). The TA fibrous mat (average fibre diameter of 96 ± 22 nm) significantly improved oxidative stability compared to BHT‐ and non‐encapsulated TA‐treated samples during the oil‐accelerated oxidation test (peroxide value, p‐anisidine, P < 0.05). Principal component analysis (PCA) for eight fatty acids: palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and palmitoleic acid, explained 80.0% of the total variation. Linolenic acid, palmitoleic acid and stearic acid were essential to the discrimination of fatty acid changes in the PLS model among all the studied variables. After 30 days of oxidation, TA fibrous‐mat‐treated FO was separated from the control‐, BHT‐ and non‐encapsulated TA‐treated sample, mainly due to the changes in linolenic acid. Our original study provides a novel method to improve the oxidative stability of FO and may support further exploration of the interaction between active nanodelivery systems and fatty acids.