Formulation and characterization of chia seed oil nanoemulsions

Download

index.pdf

Date

2019

Author

Kaya, Eda Ceren

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

220
views

170
downloads

Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter, that may not be distinctively visible since they do not scatter light strongly. Moreover, they have strong stability and can protect the embedded oil from oxidation. Thus, utilization of nanoemulsions from chia seed oil arouses interest among researchers. In this study, oil was extracted from grinded chia seed using conventional extraction methods and high pressure assisted extraction. In addition to oil extraction, chia oil nanoemulsions were prepared using spontaneous emulsification (0.5, 1, 1.25, 1.5, 2.5 and 3 % (w/w)). For chia oil emulsions, particle size analysis, antioxidant activity by DPPH and FRAP, total phenolic content by Folin Ciocalteu, peroxide value, determination of secondary oxidation products by TBARS, oil-water interaction by NMR Relaxometry, instantaneous and long term stability experiments were conducted. Also, HHP was applied to emulsion in order to see the coalescence mechanism. According to results obtained, emulsion systems showed better antioxidant activity and phenolic content than oil samples. In addition to this, among the emulsions, the best antioxidant activity, phenolic content and oxidative stability was found in the emulsion having 2.5 % (w) chia oil. This study showed that formation of nanoemulsions helped to improve the bioavailability and bioactivity.

Subject Keywords

Chia., Chia Oil, Spontaneous Emulsification, HHP, Antioxidant, Nanoemulsion, Low Energy Emulsification Method, Emulsion Stability.

URI

http://etd.lib.metu.edu.tr/upload/12623731/index.pdf
https://hdl.handle.net/11511/44141

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours Grunin, Leonid; Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2022-01-01) Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water sol...
Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions Kaya, Eda Ceren; Öztop, Halil Mecit; Alpas, Hami (2021-04-01) © 2021 Elsevier LtdChia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the extracted oil from chia seed by conventional and high pressure processing (HPP) extraction was used to prepare nanoemulsions. The spontaneous emulsification was approached at six concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different surfactants to oil ratio (1,2,3 and 4 (w/w...
Utilization of lentil flour as a biopolymer source for the development of edible films Aydogdu, AYÇA; Kırtıl, Emrah; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Aydogdu, Yildirim (2018-06-15) Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C-g=1%, 1.5%, and 2%) and process temperature (T-p; 70 and 90 degrees C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical character...
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads OZTURK, Oguz Kaan; Mert, Behiç (2018-10-01) Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity with microfluidization resulted in the formation of compatible ...
Antioxidant Activity of Raw and Processed Buckwheat Şensoy, İlkay; Ho, Chi Tang; Mukund, Karwe (2004-05-19) Buckwheat proteins are high in the essential amino acid lysine and therefore are a good supplement to other cereal proteins. Buckwheat protein has 92.3% of the value of nonfat milk solids and 81.5% of whole egg solids. Buckwheat protein reduces the plasma cholesterol level better than soy protein isolate. Buckwheat seeds have high content of unsaturated fatty acids.

Citation Formats

E. C. Kaya, “Formulation and characterization of chia seed oil nanoemulsions,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.