Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 201-211 | Back to browse issues page


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1- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
2- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran , sodeifazadmard@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
4- Assخزهشفث Professor, Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
Abstract:   (292 Views)
Today, the tendency to use flaxseed oil as a rich plant source of ω-3 fatty acids has increased. But the high content of unsaturated fatty acids in flaxseed oil makes it highly susceptible to oxidation. In this study, to produce flaxseed oil powder with more stability than oil, rosemary leaf powder (as a natural source of antioxidants) in 3 levels (5, 10 and 15% of oil) and 3 different proportions of flaxseed oil and Microcrystalline cellulose (50:50, 50:75 and 50: 100) were mixed together. The results showed that by transporting the oil to the powder form and addition of rosemary leaves, the rate of increase in peroxide, thiobarbituric acid and acidity during storage was decreased significantly (p < 0.05). Storage at refrigerator (4 ºC) was more effective than room temperature (25 ºC) in increasing oxidative stability of samples during storage. Oxidative stability increased with increasing the concentration of microcrystalline cellulose and rosemary leaves. Addition of rosemary leaves caused a slight increase in acidity in the samples. Rosemary leaves also increased phenolic compounds, chlorophylls and carotenoids in the samples. Mixing the oil with microcrystalline cellulose significantly (p < 0.05) reduced the decomposition rate of phenolic compounds, chlorophyll and carotenoid contents. It was concluded that by mixing flaxseed oil with microcrystalline cellulose and rosemary leaves, a new powder product with suitable oxidative stability is introduced, which has the potential to be applied directly on foods such as salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.
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Article Type: Original Research | Subject: Oil and products technology
Received: 2021/08/12 | Accepted: 2022/01/1 | Published: 2022/05/4

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