Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life
Yan Ma, Xiaoyong Liu, Hongtao Sun, Yinping Wang, Ge Bai, Qi Guo, Siyu Xiao, Yishan Peng, Lianjun Song, Mingwu Qiao, Xianqing Huang
Abstract
In this study, the effect of nanoemulsion on oxidation stability and shelf life prediction of flaxseed oil were studied. Firstly, flaxseed oil nanoemulsion was prepared by using high-pressure microfluidization technique. Then, the oxidative stability of flaxseed oil and flaxseed oil nanoemulsions was investigated under different storage materials, illumination conditions and storage temperatures. The oxidation index of flaxseed oil was measured by accelerated oxidation test, and the shelf life model was established according to Arrhenius equation. Results showed that the flaxseed oil and its nanoemulsion were suitable for storage in low temperature, dark conditions and ceramic containers. Under various conditions, the oxidation stability of flaxseed oil was significantly improved by nanoemulsion encapsulation system, and the peroxide value (POV) and thiobarbiturate value (TBARs) of flaxseed oil nanoemulsion were significantly lower than those of flaxseed oil. The shelf life of flaxseed oil was significantly prolonged by the nanoemulsion system. The shelf life of flaxseed oil was 35, 33, 27 days at 20 °C, 25 °C, 30 °C, while that of flaxseed oil nanoemulsion was 55, 48, 42 days, respectively. The results provided a reference for improving the oxidation stability of flaxseed oil. • Low temperature, dark and ceramic container are favorable for oxidation stability of flaxseed oil. • The oxidation index of flaxseed oil was determined by accelerated oxidation method. • The shelf life of flaxseed oil nanoemulsion was modeled and predicted. • Nanoemulsion encapsulation system significantly extended the shelf life of flaxseed oil.