| Investigating the effect of quince seed gum and zein dispersion in the stability of flaxseed oil emulsion |
| Paper ID : 1420-NICAME1402 |
| Authors: |
|
Sheida -- Mehrparvar *1, Ahmad Rajaei Najaf Abadi2, Mohamad Hadi Movahednejad3 1Food Science and Industry, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran 2Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran 3Biosystem engineering, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran |
| Abstract: |
| Due to importance of having healthy diet, biocompounds can help to reach that. Considering the importance of preservation of biocompounds such as polyunsaturated fatty acids, the using Pickering emulsions for encapsulation oils containing these fatty acids, is one of the appropriate and safe ways to protect these compounds against oxidation. To conduct an analysis of the dispersion of the zein and quince seed gum for preparing the flaxseed oil emulsion, after combining them, 20%, 30% and 50% emulsion of flaxseed oil were prepared. It is noteworthy that by observing the average particle size and creaming index, all three emulsions had high stability and the average particle size in all emulsions was low and uniform except for the 30% emulsion. However, the zeta potential of emulsions by creating suitable electrostatic repulsion led to more emulsion stability. So, using zein and quince seed gum for protecting biocompounds can be one of the best ways and it probably helps to improve the health care and have the good diet. |
| Keywords: |
| Oxidation, Emulsion, Pickering Flaxseed oil, Zein, Quince seed gum, linolenic acid |
| Status : Paper Accepted (Poster Presentation) |
