Exploring the effect of roasting and ultrasound treatment on the emulsifying properties and oxidative stability of flaxseed gum-stabilized oil-in-water emulsions

Autor(en)

El Mehdi Raoui, Milad Hadidi, Jose L. Toca-Herrera, Alexander Einschütz Lopez, Guruprakash Subbiahdoss, Herwig Peterlik, Marc Pignitter

Abstrakt

The current study investigated the effects of microwave roasting of flaxseed, combined with ultrasound-assisted emulsification as a dual-modality approach to enhance the techno-functionality of flaxseed gum as a natural emulsifier. The interfacial microstructure of flaxseed gum was characterised using atomic force microscopy (AFM) while the oil-water interface of flaxseed gum was examined by cryo-scanning electron microscopy (cryo-SEM). In addition, the internal structure of the emulsions was analysed using small-angle X-ray scattering (SAXS). The findings indicated that gum from roasted flaxseed had a notable impact on reducing the tension (6.42 mN/m) in the oil-water interface in comparison to lecithin (control) (17.44 mN/m). The emulsion stabilized by gum from roasted flaxseed using ultrasound-assisted emulsification (RS) led to a significant reduction in droplet size from 1.684 μm for emulsion stabilized by gum from non-roasted flaxseed without ultrasound-assisted emulsification (E) to 0.279 μm for RS and a high absolute surface charge value of 58.84 mV (p < 0.05) in comparison to E with an absolute value of 38.99 mV (p < 0.05). Emulsion stabilized by gum from non-roasted flaxseed using ultrasound-assisted emulsification (ES) and RS exhibited a heterogeneous microstructure with dense and clustered networks as shown from cryo-SEM. The physicochemical shelf-life test demonstrated that RS exhibited sedimentation stability and delayed lipid oxidation compared to other emulsions after one month of storage at +4°C. These findings suggest that ultrasound emulsification combined with microwave roasting of flaxseed prior to gum extraction can enhance the emulsifying properties and oxidative stability in oil-in-water emulsions for food applications.

Organisation(en)

Institut für Physiologische Chemie, Fakultätszentrum für Nanostrukturforschung

Externe Organisation(en)

Vienna Doctoral School in Chemistry, Universität für Bodenkultur Wien

Journal

Future Foods

Band

12

ISSN

2666-8335

DOI

https://doi.org/10.1016/j.fufo.2025.100777

Publikationsdatum

12-2025

Peer-reviewed

Ja

ÖFOS 2012

211202 Lebensmitteltechnologie, 104009 Lebensmittelchemie

Schlagwörter

ASJC Scopus Sachgebiete

Food Science

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/71c77afc-8ac4-4444-a1cf-4c649a93821f