Formulation and characterization of chia seed oil nanoemulsions

Kaya, Eda Ceren
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.


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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...
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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.
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
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.