OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil

Muhammad Zia Shahid,Muhammad Haseeb Ahmad,Muhammad Imran,Niaz Muhammad,Muhammad Kamran Khan,Muhammad Nadeem,Adeela Yasmin

doi:10.1155/2020/7286034

Abstract

Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique to shield omega-3 fatty acids from oxidative damage. For the purpose, the extracted flaxseed oil (FSO) together with the emulsifier (flaxseed meal polysaccharide gum) was passed through a mini spray-dryer to prepare spray-dried flaxseed oil (SDFSO) samples. The SDFSO samples for quality were evaluated at 0th, 30th, and 60th days of storage at two different temperatures of 4°C and 25°C, accordingly. The maximum oil protection efficiency was recorded as 90.78% at 160°C. The highest percentage for ALA retention was recorded as 54.7% and 53.9% at 4°C, while the lowest retention was observed as 48.6% and 46.2% at 25°C after 30 and 60 days of storage, respectively. The inlet (160°C) and outlet air temperatures (80°C) were considered as key factors contributing a decline in retention of ALA of the SDFSO samples. The free fatty acid contents of FSO and SDFSO samples reached to their peaks, i.e., 1.22% and 0.75%, respectively, after 60 days of storage at 25°C. The initial peroxide value of FSO (control) was 0.16, which increased to 0.34 (4°C) and 1.10 (25°C) meq/kg O2 at the end of 60 days storage. The value for malondialdehyde of SDFSO samples was increased from 0.17 (0 day) to 0.34 nmol/g of lipids at 60 days (4°C), and the same increasing trend was observed at 25°C. In the case of color and overall acceptability, the lowest evaluation scores were awarded to FSO samples in comparison to SDFSO samples. Overall, SDFSO possessed improved oxidative quality and can be recommended as a fortifying agent in various functional food products.

Highlights

Consumers are more conscious about what they eat and what are beneficial aspects gained from specific ingredients for maintaining good health
The temperature employed for drying of flaxseed oil (FSO) in this study were, 120, 140, and 160°C
The results showed that there were no significant differences between peroxide value (PV) of spray-dried flaxseed oil (SDFSO) samples and control on initial days of the experimental trial; as the storage period proceeded from 30 to 60 days, the PV of SDFSO samples was increased from 0.25 ± 0.06 to

Summary

Introduction

Consumers are more conscious about what they eat and what are beneficial aspects gained from specific ingredients for maintaining good health. Diet-based therapy is a unique prospect to use innovative functional foods These foods play an outstanding role in promoting health, longevity, and prevention of chronic diseases [1]. In this connection, polyunsaturated fatty acids (PUFAs) are the most important families of omega-3 and omega-6 fatty acids, gaining importance as part of functional food ingredients. As human body cannot synthesize them so they must be present in the diet in ample amounts These PUFAs such as linolenic acids (ALA), eicosapentaenoic acids (EPA), and docosahexaenoic acids (DHA) have potential health benefits including antiinflammatory, antimicrobial, antithrombotic, antihypertensive, antiaging, anticancer, and antidiabetic properties [2]

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Conclusion