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Development of omega‐3‐rich Camelina sativa seed oil emulsions

机译：富含欧米伽3的茶花种子油乳液的开发

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摘要

Camelina sativa seed is an underutilized oil source rich in omega‐3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega‐3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega‐3 fatty acids. Effects of homogenization conditions, namely, pressure (15 MPa‐30 MPa), number of passes (1,3,5, and 7), and type of homogenizers (high pressure and high shear) on the structural properties and stability of camelina seed oil emulsions stabilized with whey protein isolate were studied. High homogenization pressure (30 MPa) and number of passes (>3) reduced the particle size (278 nm) and formed more physically and oxidatively stable emulsions compared to high shear homogenization; high shear homogenization generated bigger oil particles (~2,517 nm). Apparent viscosity and consistency index (k) decreased with increasing pressure, number of passes, and shear rate. Emulsions prepared with high pressure homogenization at both 15 and 30 MPa with 3 and more passes did not exhibit any peroxide formation over 28 days. Results indicated that camelina seed oil is a promising alternative oil source to form stable omega‐3‐rich emulsions for food applications.
机译：茶花种子是一种未充分利用的富含omega-3脂肪酸的油源。但是，对于食品应用，尚未完全开发出茶花油。它的高欧米伽3含量使其易于氧化，可能会限制食品的应用。因此，本研究的主要目的是研究山茶花籽油形成物理和氧化稳定的乳状液作为omega-3脂肪酸潜在传递系统的潜力。均质化条件（即压力（15MPa-30MPa），通过次数（1、3、5和7）和均质器类型（高压和高剪切）对山茶种子的结构性能和稳定性的影响研究了用乳清蛋白分离物稳定的油乳剂。与高剪切均质相比，高均质压力（30 MPa）和通过次数（> 3）减小了粒径（278 nm），并形成了物理和氧化稳定的乳液;高剪切均质化产生更大的油粒（〜2,517 nm）。表观粘度和稠度指数（k）随着压力，通过次数和剪切速率的增加而降低。在15和30 MPa高压均质下制备的乳液经过3次或更多次通过后，在28天内未显示出任何过氧化物形成。结果表明，山茶花籽油是一种有前景的替代油源，可形成稳定的富含欧米伽3的乳化剂用于食品应用。

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