Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil

Authors: YANG, WEIQIAO - National Food And Strategic Reserves Administration; DUAN, XIAOLIANG - National Food And Strategic Reserves Administration; SUN, HUI - National Food And Strategic Reserves Administration; Fan, Xuetong; WANG, HE - Nankai University; WANG, WENJUN - National Food And Strategic Reserves Administration

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/16/2022
Publication Date: 10/18/2022
Citation: Yang, W., Duan, X., Sun, H., Fan, X., Wang, H., Wang, W. 2022. Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16137.
DOI: https://doi.org/10.1111/ijfs.16137

Interpretive Summary: Lipid oxidation has long been recognized as the major cause of edible oil deterioration which reduces its health-promoting value, and produces off-flavor, rancidity, and toxic compounds. Natural and effective preservation technologies are preferred by consumers and the industry to minimize lipid oxidation of edible oils. In the present study, two plant-based compounds (tannic acid and guar gum) were encapsulated into a nanofibrous mat using an electronspin technique, and the fibrous mat was incorporated into containers of flaxseed oil. Results demonstrated that the novel delivery system was more effective in maintaining oil stability during long-term storage than the commonly used synthesized antioxidant. The study illustrates that the encapsulation of natural antioxidants in a plant-based nanoscale delivery system provides a natural alternative to synthetic antioxidants for the preservation of edible oil.

Technical Abstract: Encapsulation of tannic acid (TA) in an edible guar gum (GG)-based nanofibrous delivery system was applied to improve antioxidant efficacy relative to butylated hydroxytoluene (BHT) and non-encapsulated TA during long-term storage of flaxseed oil (FO) under accelerated oxidation conditions (60 ', 30 days). The addition of a TA fibrous mat to FO was the most effective antioxidant for improving oxidative stability compared to synthetic antioxidant (BHT)- and non-encapsulated TA-treated samples. Based on a detailed composition analysis of principal component analysis for eight major fatty acids, namely, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, and palmitoleic acid, TA fibrous mat-treated samples presented different patterns in the prevention of fatty acid oxidation from the other two treatments. Among all the studied variables, linolenic acid, palmitoleic acid, and stearic acid were selected as predictor variables that were important to the discrimination. These characteristic variables could be used as key markers to further explore the differences in intermolecular interactions between this antioxidant nano-encapsulation system and macro-sized counterparts.