Inclusion of α-Linolenic acid ethyl ester in flaxseed oil with β-Cyclodextrin by hydrogen bonding

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-13 DOI:10.1016/j.foodchem.2025.142860

Chenxin Huang , Yuxiang Wang , Jie Qiang , Yongsheng Cao , Guoyi Qu , Siyu Zhang , Xiuzhu Yu

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Abstract

β-Cyclodextrin (β-CD) enhances functional properties by forming inclusion complexes (ICs). This study employed β-CD to form IC with fatty acid ethyl ester (FAEE) for concentrating α-Linolenic acid ethyl ester (ALAEE) from flaxseed oil FAEE, and investigated the interaction mechanisms between β-CD and ALAEE. Using the single-factor method, optimal inclusion conditions yielded an inclusion rate of 61.80 % and increased ALAEE content by 11.77 % (P < 0.05). Antioxidant activity improved by 1.32-fold after concentration (P < 0.05). Differential scanning calorimetry (DSC) indicated successful FAEE inclusion, evidenced by a dehydration peak shift to higher temperatures. Changes in characteristic peaks observed in fourier transform infrared (FTIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR) confirmed intermolecular interactions in IC. β-CD formed aggregates with FAEE via hydrogen bonding, with ALAEE stablishing a more stable IC due to stronger hydrogen bonding compared to other FAEEs.

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α-亚麻酸乙酯与β-环糊精氢键包合在亚麻籽油中

β-环糊精（β-CD）通过形成包合物（ICs）来提高功能性能。本研究采用β-CD与脂肪酸乙酯（FAEE）形成IC，从亚麻籽油FAEE中浓缩α-亚麻酸乙酯（ALAEE），并研究β-CD与ALAEE的相互作用机制。单因素法优化后，包合率为61.80 %，ALAEE含量提高11.77 % （P <； 0.05）。经浓度处理后，其抗氧化活性提高1.32倍（P <； 0.05）。差示扫描量热法（DSC）表明FAEE包合成功，脱水峰转移到更高的温度。傅里叶变换红外光谱（FTIR）和低场核磁共振（LF-NMR）观察到的特征峰变化证实了IC中的分子间相互作用。β-CD通过氢键与FAEE形成聚集体，ALAEE由于氢键较强而建立了比其他FAEE更稳定的IC。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.