Abstract
The effectiveness of oil-in-water (O/W) microemulsion (ME) in enhancing the oxidation and the storage stability of peony seed oil (PSO), its fatty acid mixtures (FAM-1, FAM-2), and α-linolenic acid (ALA) were investigated in this work. Storage stability was assessed by measuring iodine value, acid value, and fatty acid composition under varying temperature conditions devoid of oxygen. Additionally, antioxidant stability of both the oil phase and ME was evaluated by measuring the peroxide value, with oxidation kinetics modeled using the Arrhenius equation to predict shelf life. The results demonstrated that the change of iodine values for PSO, FAM-1, FAM-2 and ALA at 4, and -20 °C for 90 days was not obvious. At 25℃, the ALA content in PSO, FAM-1, FAM-2 and ALA samples decreased by 4.81%, 3.94%, 2.86%, and 0.12% after 90 days. Therefore, low temperature without oxygen environment is more suitable for the storage of oil and fatty acid. Embedding PSO in ME can effectively control the generation rate of peroxides. At 4°C, the shelf life of PSO, FAM-1 and FAM-2 encapsulated in MEs was prolonged by 28.36%, 9.89% and 4.24%, respectively. Thes results confirm that O/W ME can improve the oxidation stability and prolong the storage period of fat-soluble compounds. These findings provide valuable insights into enhancing the oxidative stability of PSO and its fatty acids, thereby facilitating the development of ME products loaded with fatty acids in the future.
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