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<p>Encapsulation techniques, particularly Pickering emulsions stabilized by polysaccharide-protein complexes, offer a promising approach for enhancing the protection and functionality of flaxseed oil (FSO) in food applications. This study explores the stabilization of FSO-in-water emulsions using zein protein (Z) combined with either basil seed gum (BSG) or cress seed gum (CSG). SEM revealed that the Z-BSG and Z-CSG complexes formed spherical particles with smooth surfaces, though Z-BSG particles were significantly larger (2354&#xa0;nm) compared to Z-CSG particles (892.7&#xa0;nm). The emulsions were assessed for stability, rheological behavior, and droplet size. Emulsions containing 20% FSO stabilized by Z-BSG demonstrated superior stability and increased viscosity relative to those stabilized by Z-CSG. Subsequently, these FSO-loaded Pickering emulsions (PE) were incorporated into functional kiwifruit bars, and their physico-mechanical and sensory attributes were analyzed. Kiwifruit bars containing Z-BSG-PE displayed minimal changes in color compared to those with Z-CSG-PE. Additionally, bars with Z-BSG-PE exhibited higher adhesiveness and chewiness. Samples containing 0.2% and 0.5% Z-BSG-PE were rated the highest in overall acceptability, indicating that BSG provided better sensory properties than CSG. These findings underscore the potential of BSG to outperform CSG in stabilizing Pickering emulsions and enhancing the quality of functional food products such as kiwifruit bars.</p>

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Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics

  • 期刊论文

  • 发表日期：

    2025年3月18日

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  • Narges Nazari,
  • Ahmad Rajaei,
  • Hossein Mirzaee Moghaddam

摘要

Encapsulation techniques, particularly Pickering emulsions stabilized by polysaccharide-protein complexes, offer a promising approach for enhancing the protection and functionality of flaxseed oil (FSO) in food applications. This study explores the stabilization of FSO-in-water emulsions using zein protein (Z) combined with either basil seed gum (BSG) or cress seed gum (CSG). SEM revealed that the Z-BSG and Z-CSG complexes formed spherical particles with smooth surfaces, though Z-BSG particles were significantly larger (2354 nm) compared to Z-CSG particles (892.7 nm). The emulsions were assessed for stability, rheological behavior, and droplet size. Emulsions containing 20% FSO stabilized by Z-BSG demonstrated superior stability and increased viscosity relative to those stabilized by Z-CSG. Subsequently, these FSO-loaded Pickering emulsions (PE) were incorporated into functional kiwifruit bars, and their physico-mechanical and sensory attributes were analyzed. Kiwifruit bars containing Z-BSG-PE displayed minimal changes in color compared to those with Z-CSG-PE. Additionally, bars with Z-BSG-PE exhibited higher adhesiveness and chewiness. Samples containing 0.2% and 0.5% Z-BSG-PE were rated the highest in overall acceptability, indicating that BSG provided better sensory properties than CSG. These findings underscore the potential of BSG to outperform CSG in stabilizing Pickering emulsions and enhancing the quality of functional food products such as kiwifruit bars.