Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

Hafiz Rizwan Sharif; Peter A. Williams; Mian Kamran Sharif; Muhammad Aslam Khan; Hamid Majeed; Waseem Safdar; Muhammad Shamoon; Muhammad Shoaib; Junaid Haider; Fang Zhong

doi:10.1016/j.foodhyd.2016.12.002

Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

Hafiz Rizwan Sharif, Peter A. Williams, Mian Kamran Sharif, Muhammad Aslam Khan, Hamid Majeed, Waseem Safdar, Muhammad Shamoon, Muhammad Shoaib, Junaid Haider, Fang Zhong

Research output: Contribution to journal › Article › peer-review

73 Citations (Scopus)

Abstract

Flax seed oil (FSO) is rich in a-linolenic acid (ALA) and its application as a functional ingredient in oil-in water systems is limited due to its high vulnerability towards oxidation. To overcome this, flax seed oil nanoemulsions were formulated using eugenol (EUG) as a natural antioxidant and two modified starches (Purity Gum Ultra and Purity Gum 2000) as emulsifier. The effect of eugenol addition and emulsifier type on the size, charge, rheological properties and oxidative stability of nanoemulsions stored under different temperatures (4, 25 and 40 degrees C) for 4 weeks was investigated. Nanoemulsions containing eugenol, stabilized by Purity Gum Ultra, showed better physical and oxidative stability during storage as compared to Purity Gum 2000 stabilized emulsions. Results revealed higher % retention of ALA (66.34%) and EUG (63.20%) in Purity Gum Ultra stabilized emulsions containing FSO + EUG stored for 4 weeks at 40 degrees C as compared to Purity Gum 2000 stabilized emulsions containing FSO + EUG. This was attributed to the role of eugenol as antioxidant as well as the formation of a thick protective layer at interface by Purity Gum Ultra due to its higher molecular weight and density. (C) 2016 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	365-377
Number of pages	13
Journal	Food Hydrocolloids
Volume	66
DOIs	https://doi.org/10.1016/j.foodhyd.2016.12.002
Publication status	Published - May 2017
Externally published	Yes

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10.1016/j.foodhyd.2016.12.002

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title = "Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions",

abstract = "Flax seed oil (FSO) is rich in a-linolenic acid (ALA) and its application as a functional ingredient in oil-in water systems is limited due to its high vulnerability towards oxidation. To overcome this, flax seed oil nanoemulsions were formulated using eugenol (EUG) as a natural antioxidant and two modified starches (Purity Gum Ultra and Purity Gum 2000) as emulsifier. The effect of eugenol addition and emulsifier type on the size, charge, rheological properties and oxidative stability of nanoemulsions stored under different temperatures (4, 25 and 40 degrees C) for 4 weeks was investigated. Nanoemulsions containing eugenol, stabilized by Purity Gum Ultra, showed better physical and oxidative stability during storage as compared to Purity Gum 2000 stabilized emulsions. Results revealed higher % retention of ALA (66.34%) and EUG (63.20%) in Purity Gum Ultra stabilized emulsions containing FSO + EUG stored for 4 weeks at 40 degrees C as compared to Purity Gum 2000 stabilized emulsions containing FSO + EUG. This was attributed to the role of eugenol as antioxidant as well as the formation of a thick protective layer at interface by Purity Gum Ultra due to its higher molecular weight and density. (C) 2016 Elsevier Ltd. All rights reserved.",

keywords = "Emulsion, Eugenol, Flax seed oil, Modified starches, Oxidative stability",

author = "Sharif, {Hafiz Rizwan} and Williams, {Peter A.} and Sharif, {Mian Kamran} and Khan, {Muhammad Aslam} and Hamid Majeed and Waseem Safdar and Muhammad Shamoon and Muhammad Shoaib and Junaid Haider and Fang Zhong",

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AU - Sharif, Hafiz Rizwan

AU - Williams, Peter A.

AU - Sharif, Mian Kamran

AU - Khan, Muhammad Aslam

AU - Majeed, Hamid

AU - Safdar, Waseem

AU - Shamoon, Muhammad

AU - Shoaib, Muhammad

AU - Haider, Junaid

AU - Zhong, Fang

PY - 2017/5

Y1 - 2017/5

N2 - Flax seed oil (FSO) is rich in a-linolenic acid (ALA) and its application as a functional ingredient in oil-in water systems is limited due to its high vulnerability towards oxidation. To overcome this, flax seed oil nanoemulsions were formulated using eugenol (EUG) as a natural antioxidant and two modified starches (Purity Gum Ultra and Purity Gum 2000) as emulsifier. The effect of eugenol addition and emulsifier type on the size, charge, rheological properties and oxidative stability of nanoemulsions stored under different temperatures (4, 25 and 40 degrees C) for 4 weeks was investigated. Nanoemulsions containing eugenol, stabilized by Purity Gum Ultra, showed better physical and oxidative stability during storage as compared to Purity Gum 2000 stabilized emulsions. Results revealed higher % retention of ALA (66.34%) and EUG (63.20%) in Purity Gum Ultra stabilized emulsions containing FSO + EUG stored for 4 weeks at 40 degrees C as compared to Purity Gum 2000 stabilized emulsions containing FSO + EUG. This was attributed to the role of eugenol as antioxidant as well as the formation of a thick protective layer at interface by Purity Gum Ultra due to its higher molecular weight and density. (C) 2016 Elsevier Ltd. All rights reserved.

AB - Flax seed oil (FSO) is rich in a-linolenic acid (ALA) and its application as a functional ingredient in oil-in water systems is limited due to its high vulnerability towards oxidation. To overcome this, flax seed oil nanoemulsions were formulated using eugenol (EUG) as a natural antioxidant and two modified starches (Purity Gum Ultra and Purity Gum 2000) as emulsifier. The effect of eugenol addition and emulsifier type on the size, charge, rheological properties and oxidative stability of nanoemulsions stored under different temperatures (4, 25 and 40 degrees C) for 4 weeks was investigated. Nanoemulsions containing eugenol, stabilized by Purity Gum Ultra, showed better physical and oxidative stability during storage as compared to Purity Gum 2000 stabilized emulsions. Results revealed higher % retention of ALA (66.34%) and EUG (63.20%) in Purity Gum Ultra stabilized emulsions containing FSO + EUG stored for 4 weeks at 40 degrees C as compared to Purity Gum 2000 stabilized emulsions containing FSO + EUG. This was attributed to the role of eugenol as antioxidant as well as the formation of a thick protective layer at interface by Purity Gum Ultra due to its higher molecular weight and density. (C) 2016 Elsevier Ltd. All rights reserved.

KW - Emulsion

KW - Eugenol

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KW - Modified starches

KW - Oxidative stability

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ER -

Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

Abstract

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