Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders
Abstract The study aimed to analyze the effects of l-methionine (MET) and l-lysine (LYS) combined with octenyl succinic anhydride-modified starch (OSA-MS) on the emulsion’s physical properties, encapsulation efficiency (Ef), powder’s physical properties, and oxidative stability of linseed oil (LO) p...
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Springer
2025-08-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00446-y |
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| author | Ingrid Nascimento da Costa Matheus Boeira Braga |
| author_facet | Ingrid Nascimento da Costa Matheus Boeira Braga |
| author_sort | Ingrid Nascimento da Costa |
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| description | Abstract The study aimed to analyze the effects of l-methionine (MET) and l-lysine (LYS) combined with octenyl succinic anhydride-modified starch (OSA-MS) on the emulsion’s physical properties, encapsulation efficiency (Ef), powder’s physical properties, and oxidative stability of linseed oil (LO) powders produced by freeze-drying. Therefore, five formulations/emulsions were produced as follows: P1 (LO + OSA-MS, 1:3); P2 (LO + MET + OSA-MS, 1:0.3:2.7); P3 (LO + MET + OSA-MS, 1:0.6:2.4); P4 (LO + LYS + OSA-MS, 1:0.3:2.7); P5 (LO + LYS + OSA-MS, 1:0.6:2.4). From the creaming index results, it was found that all emulsions presented good stability after 24 h of analysis, with no phase separation. LYS presented an average value of antioxidant capacity toward the DPPH radical of 30.40% and MET an average value of 25.16%. The powders presented low moisture values (≤4.03%), hygroscopicity (≤0.1327 kg/kg), poor flowability, and high cohesiveness. Increasing the LYS (polar) content resulted in a significant decrease in the dissolution time of the powders. The Ef decreased with the addition of MET (Ef of ~52.90%) and increased with the increase of the LYS content (Ef between 72.23 and 94.85%), compared to the formulation containing the OSA-MS as encapsulant agent (Ef = 71.72%). Based on the results of hexanal content, the positive effect of the amino acids on the oxidative stability of the powders was observed. The addition of MET and LYS in a mass proportion of 7.5% (formulations P2 and P4), resulted in a significant increase in the oxidative induction time of LO powders of ~24.3%, compared to the formulation containing only the OSA-MS (P1). |
| format | Article |
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| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-cb4c71603054472a91cede87e839c3762025-08-20T03:43:02ZengSpringerDiscover Food2731-42862025-08-015111410.1007/s44187-025-00446-yEffect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powdersIngrid Nascimento da Costa0Matheus Boeira Braga1Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP)Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP)Abstract The study aimed to analyze the effects of l-methionine (MET) and l-lysine (LYS) combined with octenyl succinic anhydride-modified starch (OSA-MS) on the emulsion’s physical properties, encapsulation efficiency (Ef), powder’s physical properties, and oxidative stability of linseed oil (LO) powders produced by freeze-drying. Therefore, five formulations/emulsions were produced as follows: P1 (LO + OSA-MS, 1:3); P2 (LO + MET + OSA-MS, 1:0.3:2.7); P3 (LO + MET + OSA-MS, 1:0.6:2.4); P4 (LO + LYS + OSA-MS, 1:0.3:2.7); P5 (LO + LYS + OSA-MS, 1:0.6:2.4). From the creaming index results, it was found that all emulsions presented good stability after 24 h of analysis, with no phase separation. LYS presented an average value of antioxidant capacity toward the DPPH radical of 30.40% and MET an average value of 25.16%. The powders presented low moisture values (≤4.03%), hygroscopicity (≤0.1327 kg/kg), poor flowability, and high cohesiveness. Increasing the LYS (polar) content resulted in a significant decrease in the dissolution time of the powders. The Ef decreased with the addition of MET (Ef of ~52.90%) and increased with the increase of the LYS content (Ef between 72.23 and 94.85%), compared to the formulation containing the OSA-MS as encapsulant agent (Ef = 71.72%). Based on the results of hexanal content, the positive effect of the amino acids on the oxidative stability of the powders was observed. The addition of MET and LYS in a mass proportion of 7.5% (formulations P2 and P4), resulted in a significant increase in the oxidative induction time of LO powders of ~24.3%, compared to the formulation containing only the OSA-MS (P1).https://doi.org/10.1007/s44187-025-00446-yLinseed oill-methioninel-lysineModified starchOxidative stability |
| spellingShingle | Ingrid Nascimento da Costa Matheus Boeira Braga Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders Discover Food Linseed oil l-methionine l-lysine Modified starch Oxidative stability |
| title | Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders |
| title_full | Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders |
| title_fullStr | Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders |
| title_full_unstemmed | Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders |
| title_short | Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders |
| title_sort | effect of l methionine and l lysine combined with osa modified starch on physical properties and oxidative stability of linseed oil powders |
| topic | Linseed oil l-methionine l-lysine Modified starch Oxidative stability |
| url | https://doi.org/10.1007/s44187-025-00446-y |
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