Flaxseed is mainly considered as oilseed crop. Moreover, the other nutritional parameters than its oil content, make it more favorable choice for food technologist to develop functional foods. Several studies reveal that these components work well for nutritional benefit in human being. Scientific evidence supports flaxseed consumption; however, a large sector of the population is still unaware...

The aim of this study was to investigate the preparation of oil-in-water (O/W) nanoemulsions using an emulsification–evaporation process. Nanoemulsions were formed by homogenizing 10 wt% of an organic phase composed by corn oil and hexane mixed at different ratios, and 90 wt% emulsifier solution containing 1.0 wt % of Tween 20 (T20) or β-lactoglobulin (β-Lg). Nanoemulsions were prepared using a...

Poor water solubility remains main culprit for the formulation scientist which can be overcome by nanonization. Nanoemulsion is kinetically stable and isotropic system of two immiscible liquids in sub microne size range. Nanoemulsions are composed of oil droplets dispersed in an aqueous medium and stabilized by surfactant molecules. Advantages of nanoemulsions include increased drug loading and...

Background and Objective: Lead entry into the body causes considerable damages to the brain in the long term. We aimed to investigate the effects of exercise (treadmill running) and flaxseed oil on lead acetate-induced behavioral deficits in male rats.  Materials and Methods: 60 rats were divided into 6 groups: Control (C), Exercise (Ex), Flaxseed oil (FO), Lead (L), Lead- Exercise (L-Ex), and...

Nanoemulsions stabilized by traditional emulsifiers raise toxicological concerns for long-term treatment. The present work investigates the potential of food proteins as safer stabilizers for nanoemulsions to deliver hydrophobic drugs. Nanoemulsions stabilized by food proteins (soybean protein isolate, whey protein isolate, β-lactoglobulin) were prepared by high-pressure homogenization. The tox...

Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised nanoemulsions showed a decrease in particle size with increasing protein concentration from 0.25% to 1% (w/w) level with Z-average diameter between 70 and 90 nm. However, larger droplets were produced by Tween 20 (120-45...

Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in...

The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2% of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that ...

Previous studies have showed protective effects of flaxseed intake. Nevertheless, little data are available about flaxseed effects on the bone health in experimental models. The review presents results of studies that evaluated the bone parameters of wistar rats fed flour or flaxseed oil during lactation (21 days), until adulthood (90 days), in lactating rats and as treatment of malnutrition af...

−Stable hydrocarbon oil (hexadecane, C16)/nonionic surfactant (HCO-60, Span 80)/water system oil-inwater nanoemulsions were prepared by the phase inversion composition method at elevated temperature. To minimize droplet size, the composition ratio for stable nanoemulsions, we experimented by changing the HLB value, oil/surfactant ratio, and droplet volume fraction. When the HLBmix value 11, the...