Vol. 7, Issue 6 (2019)
Development and characterization of stable flaxseed oil emulsion prepared using soy protein isolate and modified starch as a potent source of omega-3 fatty acid fortificant in dairy & food products
Author(s): Pramod B Tambade, Monika Sharma and Digvijay
Abstract: A large population in country like India are vegetarian. Lack of certain essential components in vegetarian foods like omega-3 fatty acids have been shown in many research studies. Omega-3 fatty acids have been associated with reduced risk of several health diseases. Flaxseed oil is one of the richest vegetarian sources of omega-3 fatty acids. However, due to high susceptibility to oxidation, the use of flaxseed oil is limited in food and dairy products. This problem can be overcome by encapsulating flaxseed oil where a protective coat is formed on oil droplets. In the present study, effect of soy protein isolate (SPI) and modified starch (NC 46) as coating material for flaxseed oil emulsions and microcapsules were evaluated. Emulsion of flaxseed oil was prepared at varied level of oil i.e. 25, 30 and 35% of the total solids (TS) while the overall TS was maintained at 20, 25 and 30%. Emulsions were prepared by homogenization using Ultra-Turrax at 18000 RPM for 5 minutes. Among all the emulsion samples, the emulsion with 30% oil load and 30% TS was found most stable in terms of low creaming index (2.673%), narrow particle size distribution, high oxidative stability and high zeta potential (38.5mV). The development has potential application in successful Omega-3 fatty acids fortification in dairy and food products.
Pages: 946-953 | 306 Views 77 Downloads
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How to cite this article:
Pramod B Tambade, Monika Sharma, Digvijay. Development and characterization of stable flaxseed oil emulsion prepared using soy protein isolate and modified starch as a potent source of omega-3 fatty acid fortificant in dairy & food products. Int J Chem Stud 2019;7(6):946-953.
