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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

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Abstract
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80). Applying Pickering stabilization and thymol simultaneously was a successful approach to retard FO oxidation. Moreover, lipid digestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions. The thymol bioaccessibility increased after incorporation into FO Pickering emulsions in comparison to the bulk oil. The results suggested that the combination of Pickering stabilization and thymol addition to the oil phase can be used as a promising way of protecting highly unsaturated oils such as FO against oxidation. These emulsions are also applicable for designing functional foods with controlled lipid digestion.

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MLA
Nikbakht Nasrabadi, Maryam, et al. “Effect of Thymol and Pickering Stabilization on In-Vitro Digestion Fate and Oxidation Stability of Plant-Derived Flaxseed Oil Emulsions.” Food Chemistry, 2020.
APA
Nikbakht Nasrabadi, M., Sedaghat Doost, A., Goli, S. A. hossein, & Van der Meeren, P. (2020). Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions. Food Chemistry.
Chicago author-date
Nikbakht Nasrabadi, Maryam, Ali Sedaghat Doost, Sayed Amir hossein Goli, and Paul Van der Meeren. 2020. “Effect of Thymol and Pickering Stabilization on In-Vitro Digestion Fate and Oxidation Stability of Plant-Derived Flaxseed Oil Emulsions.” Food Chemistry.
Chicago author-date (all authors)
Nikbakht Nasrabadi, Maryam, Ali Sedaghat Doost, Sayed Amir hossein Goli, and Paul Van der Meeren. 2020. “Effect of Thymol and Pickering Stabilization on In-Vitro Digestion Fate and Oxidation Stability of Plant-Derived Flaxseed Oil Emulsions.” Food Chemistry.
Vancouver
1.
Nikbakht Nasrabadi M, Sedaghat Doost A, Goli SA hossein, Van der Meeren P. Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions. Food Chemistry. 2020;
IEEE
[1]
M. Nikbakht Nasrabadi, A. Sedaghat Doost, S. A. hossein Goli, and P. Van der Meeren, “Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions,” Food Chemistry, 2020.
@article{8634485,
  abstract     = {The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80). Applying Pickering stabilization and thymol simultaneously was a successful approach to retard FO oxidation. Moreover, lipid digestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions. The thymol bioaccessibility increased after incorporation into FO Pickering emulsions in comparison to the bulk oil. The results suggested that the combination of Pickering stabilization and thymol addition to the oil phase can be used as a promising way of protecting highly unsaturated oils such as FO against oxidation. These emulsions are also applicable for designing functional foods with controlled lipid digestion.},
  author       = {Nikbakht Nasrabadi, Maryam and Sedaghat Doost, Ali and Goli, Sayed Amir hossein and Van der Meeren, Paul},
  journal      = {Food Chemistry},
  language     = {eng},
  title        = {Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions},
  url          = {http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.125872},
  year         = {2020},
}

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