doi: 10.1016/j.foodchem.2022.134052.
- PMID: 36067691
- DOI: 10.1016/j.foodchem.2022.134052
Abstract
The perceived health properties of hemp seed oil, as one of the few plant-basedsources of omega-3 and omega-6 fatty acids with an ideal ratio of 1:3, suggest its incorporation in food-grade emulsions to improve its water solubility and oxidative stability. The current research’s main aim was nanoemulsification of hemp seed oil using the oil-in-water emulsification method followed by ultrasonication. The entrapment efficiency of the nanoemulsions for antioxidant ascorbyl palmitate and its impact on oxidative stability of the oil was also evaluated. Gum arabic: maltodextrin in 75:25 ratio could result in nanoemulsion with entrapment efficiency of 97.10 % for ascorbyl palmitate and radical scavenging activity of oil-soluble bioactives of 92.13 %. Moreover, incorporation of ascorbyl palmitate could effectively retard the oxidation, specifically in nanoemulsions containing gum Arabic. The optimum formulation of nanoemulsion having an average droplet size of 293 nm can be applied as an ideal vegetarian source of omega-3 fatty acids.
Keywords: 2,2-Diphenyl-1-picrylhydrazyl(PubChem CID129737978); Acetic acid glacial (PubChem CID176); Acetonitrile (PubChem CID6342); Antioxidant; Ascorbyl palmitate; Entrapment; Ethanol (PubChem CID702); Gum arabic (PubChem CID91333377); Hemp seed oil; Lecithin (PubChem CID10425706); Maltodextrin (PubChem CID68229136); Methanol (PubChem CID887); Nanoemulsion; Polysorbate 80 (PubChem CID5284448); Ultrasound.
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Conflict of interest statement
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
