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Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage

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Abstract

The present study described the formation of stable emulsion of flaxseed oil (0%, 0.25%, 0.50%, 0.75% v/v) in ready to serve Mango beverages using 20 kHz ultrasound of power input 21 W, 32 W, 43 W for varying times 3, 5, 7 min to create emulsion droplets size 100–800 nm. Oil was extracted by ultrasound-assisted extraction and solvent extraction method by varying solvents, time, ultrasonic intensity etc. and physio-chemical characterization was conducted. Fatty acid profiling revealed that linolenic acid and linoleic acid are major fatty acids present in extracted oil. Effect of flaxseed oil in fruit-based beverage was evaluated in terms of turbidity, pH, acidity, color, antioxidant activity and carotenoids content. Pectin stabilizes emulsion droplets by generating electrostatic repulsion (ζ potential − 25 mV) and the emulsions were stable upto 18 days at (4 ± 2) °C. The rheological behaviour in terms of viscosity of the emulsion stayed unaffected with sonication time upon storage. The carotenoids and antioxidant activity significantly increased from 151.37 to 292.24 µg/mL and 26.99% to 61.43% respectively at 0 to 0.75% added oil in the beverage and enhanced stability by preventing lipid oxidation. Organoleptic score of 0.25% and 0.50% of the flaxseed oil in the beverage was found to be acceptable.

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Acknowledgements

Authors are thankful to DST SAP, PURSE II, (TEQIP) II and III of Dr. S.S.BUICET, Panjab University, Chandigarh for financial support.

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Authors and Affiliations

  1. Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India

    Gargi Ghoshal, Sukhwant Singh & Rajan Sharma

  2. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

    Rajan Sharma

Authors
  1. Gargi Ghoshal
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  2. Sukhwant Singh
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  3. Rajan Sharma
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Contributions

Mr. Sukhwant did experiment and wrote the ME desertation, Mr. Rajan help him to execute and write and Dr. Gargi supervised the work and edited the thesis and manuscript.

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Correspondence to Gargi Ghoshal.

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Ghoshal, G., Singh, S. & Sharma, R. Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage. J Food Sci Technol 59, 3867–3880 (2022). https://doi.org/10.1007/s13197-022-05410-7

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  • DOI: https://doi.org/10.1007/s13197-022-05410-7

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