Physical and Oxidative Stability of Flaxseed Oil-Fructooligosaccharide Emulsion

Abstract

The objective of this study was to develop a practical and simple method to produce flaxseed oil emulsion with fructooligosaccharide (FOS). Effects of types and concentrations of emulsifiers and the ratio of dispersed phase to continuous phase in the emulsions on the physical properties were tested. Among tested five emulsifiers, the emulsion containing decaglycerol monolaurate (HLB 15) was the most stable. The concentrations of decaglycerol monolaurate above 2% (w/w) were able to form stable emulsions. Increase in emulsifier concentration increased viscosity and decreased particle size, showing pseudoplastic flow. All the tested ratios (3:7, 4:6, 5:5, 6:4, 7:3 and 8:2) of the flaxseed oil and FOS except for 8:2 formed stable emulsions. Oil in the emulsion was less oxidized than flaxseed oil itself. These results suggest that the addition of FOS to the continuous phase of flaxseed oil emulsion may increase the physical and oxidative stability of the emulsion. Practical Applications Emulsions are widely used in food, cosmetic and pharmaceutical industries. The objective of this study was to develop a practical and simple method to produce flaxseed oil emulsion with FOS to increase its value developing new n-3 fatty acid products for functional food and nutraceutical applications. The flaxseed oil-FOS emulsion is less readily oxidized than flaxseed oil itself. These results suggest that flaxseed oil-FOS emulsion may increase utilization of flaxseed oil in aqueous food systems and could supply n-3 fatty acids to the consumers who require them.