Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread

Abstract

Flaxseed has recently gained interest as a functional food. The bioactive properties of deoiled flaxseed protein hydrolysates make them suitable for use as preservatives in natural food products. Spreads made from nuts and seeds have recently been used as a substitute for dairy butter. In this study, production, physical properties, oxidative stabilities, antioxidant activities, and storage stabilities of flaxseed-based spreads were investigated. Germinated deoiled flaxseed flour, raw deoiled flaxseed protein hydrolysate, and their combination may be regarded as novel functional food ingredients for spread production. Results showed that the raw deoiled flaxseed protein hydrolysate spread had higher oxidative stabilities. The total phenolic content (24.41 ± 0.17 mgGAE/g), total flavonoid content (18.34 ± 0.03 mgCE/g), and antioxidant activities of raw deoiled flaxseed protein hydrolysate spread had also significantly higher than the other spreadable products. These results indicated that the raw deoiled flaxseed protein hydrolysate could be a good nutritive ingredient to produce spread. Novelty impact statement In this study, germinated deoiled flaxseed flour, raw deoiled flaxseed flour protein hydrolysate, and a combination of both had been considered as novel functional food ingredients for spread production. This study provides detailed information about the oxidative stability and antioxidant activity of these plant-based spreads during storage conditions. In addition, this study also identified the functional group of the spreads by FTIR analysis.