Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties Article Swipe
Khadijeh Almasi
,
Seyedeh Sara Esnaashari
,
Masood Khosravani
,
Mahdi Adabi
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.2571
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.2571
Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1002/fsn3.2571
- https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.2571
- OA Status
- hybrid
- Cited By
- 31
- References
- 27
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3196716293
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3196716293Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1002/fsn3.2571Digital Object Identifier
- Title
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Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical propertiesWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-09-06Full publication date if available
- Authors
-
Khadijeh Almasi, Seyedeh Sara Esnaashari, Masood Khosravani, Mahdi AdabiList of authors in order
- Landing page
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https://doi.org/10.1002/fsn3.2571Publisher landing page
- PDF URL
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.2571Direct link to full text PDF
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.2571Direct OA link when available
- Concepts
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Bioavailability, Chemistry, Creaming, Solubility, Pulmonary surfactant, Ingredient, Chromatography, Food science, Emulsion, Organic chemistry, Biochemistry, Bioinformatics, BiologyTop concepts (fields/topics) attached by OpenAlex
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31Total citation count in OpenAlex
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2025: 8, 2024: 6, 2023: 12, 2022: 4, 2021: 1Per-year citation counts (last 5 years)
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27Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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