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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #358592
Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: Improvement in the oxidative stability of flaxseed oil using an edible guar gum-tannic acid nanofibrous mat.

Author
item WANG, WEIQIAO - Tianjin University Of Science And Technology
item LI, XIHONG - Tianjin University Of Science And Technology
item DU, MEIJUN - Tianjin University Of Science And Technology
item Fan, Xuetong
item ZHAO, JUN - Tianjin University Of Science And Technology
item CAO, RUIZHI - Tianjin University Of Science And Technology

Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/12/2019
Publication Date: 4/30/2019
Citation: Wang, W., Li, X., Du, M., Fan, X., Zhao, J., Cao, R. 2019. Improvement in the oxidative stability of flaxseed oil using an edible guar gum-tannic acid nanofibrous mat. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.201800438.
DOI: https://doi.org/10.1002/ejlt.201800438

Interpretive Summary: Lipid oxidation leads to the development of undesirable rancid off-flavors. To maintain quality of food products, antioxidants are often used to retard lipid oxidation. In this study, tannic acid (a natural antioxidant) was successfully encapsulated into plant-based guar gum to form nano-sized fibrous mat, and tested against oxidation of flaxseed oil. Results show that tannic acid in fibrous mat is more effective in reducing oil oxidation than non-encapsulated tannic acid or synthetic antioxidants. The nano-sized tannic acid fibrous mat has a potential to be used commercially to reduce food rancidity.

Technical Abstract: Tannic acid (TA), a natural antioxidant, was successfully encapsulated into plant-based guar gum fibrous mat by electrospinning without using any organic solvent. The obtained fibers had a mean diameter of 96 nm and defect-free structure. The effect of encapsulated TA in fibrous mat on oxidation of flaxseed oil (FO) was investigated over 30 days of storage at 60 ' in comparison with butylated hydroxytoluene (BHT), and non-encapsulated TA. Changes of fatty acid compositions, conjugated diene, peroxide values, thiobarbituric acid reactive substances (TBARS) and p-anisidine were monitored as indicators of the oxidative stability. Results showed that TA in fibrous mat at 200 ppm was more effective in reducing the rate of lipid oxidation than non-encapsulated TA and BHT at the same concentrations, as evaluated by all the oxidation indicators except TBARS for which BHT displayed the highest inhibition. Therefore, the nano-sized TA fibrous mat may be applied to inhibit lipid oxidation.