Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

文献类型： 外文期刊

第一作者： Cheng, Chen

作者： Cheng, Chen;Huang, Fenghong;Peng, Dengfeng;Chen, Hongjian;Chen, Yashu;Huang, Qingde;Deng, Qianchun;Cheng, Chen;Huang, Fenghong;Peng, Dengfeng;Chen, Hongjian;Chen, Yashu;Huang, Qingde;Deng, Qianchun;Yu, Xiao

作者机构：

关键词： Flaxseed oil emulsion; Flaxseed lignans; Antioxidative activity; Interfacial interaction; Free radical permeation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 357 卷

页码：

收录情况： SCI

摘要： The influences of the different structural flaxseed lignans on flaxseed oil (FO) emulsions during storage and digestion were investigated, focusing on their interfacial behavior. From perspective of interface, more than 60% of secoisolariciresinol (SECO) and the acidic hydrolysates of flaxseed lignan macromolecule (FLEH) were located on the interface of FO emulsions. It improved the stability of FO emulsions both during storage and digestion by inhibiting of free radical penetration and improving their targeted antioxidative activity. By comparison, the secoisolariciresinol diglucoside (SDG) and the alkaline hydrolysates of flaxseed lignan macromolecule (FLE) largely located in the aqueous and exerted lower antioxidative efficiency in emulsions. Moreover, SDG, SECO, FLE and FLEH slowed down the digestive rate of FO in emulsions, which might be due to flaxseed lignans inhibited the activity of digestive enzymes. These findings suggested that the different structural flaxseed lignans had the potential as antioxidants in emulsions during storage and digestion.

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