Perilla seed oil-based omega-3 fatty acid rich designer lipid enriched with rosemary extract: a sustainable approach to enhance oxidative stability and functional properties
Abstract The consumption of omega-3 fatty acids has been widely associated with several health benefits owing to their cardioprotective and anti-inflammatory effects. Consequently, the food industries and researchers are actively exploring strategies to incorporate these essential fatty acids into f...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00388-5 |
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| Summary: | Abstract The consumption of omega-3 fatty acids has been widely associated with several health benefits owing to their cardioprotective and anti-inflammatory effects. Consequently, the food industries and researchers are actively exploring strategies to incorporate these essential fatty acids into food products to meet their daily requirements. However, their high susceptibility to oxidation remains a significant challenge. Perilla seed oil (PeO) is one such unconventional edible oil, rich in polyunsaturated fatty acids (~ 75%), of which 60% is alpha-linolenic acid which makes it prone to oxidative deterioration. The study explores the potential of PeO utilization by its modification to physical blend (PB) and designer lipid (DL) via application of blending and interesterification respectively. The interesterification reaction was carried out using Lipozyme TLIM enzyme. Rosemary extract was incorporated at varying concentrations (500–2000 ppm) in both PB and DL, and their kinetic oxidative stability was determined by Rancimat method at temperatures varying from 90 to 120 °C. The applicability of PeO-based PB and DL was further evaluated by formulating margarine, followed by functional analyses, including texture, and rheological assessments. The DL exhibited 1.5-folds higher peroxide value (1.85 meqO2/Kg) as compared to PB (1.25 meqO2/Kg). Similarly, the p-Anisidine value of DL was 5% higher than PB, indicating lower oxidative stability. The incorporation of RE at 1500 ppm enhanced the extrapolated IP25 of the PB and DL by 45% and 40% respectively as compared to that without antioxidant. The thermodynamic and PCA analysis revealed that PB and DL incorporated with 1500 ppm RE was comparable to 200 ppm TBHQ. Also, DL based margarine exhibited enhanced functional properties in terms of texture and rheology similar to commercial fat. The results suggest the potential application of the underutilized Perilla seed oil by enhancing its stability using plant-based rosemary extract. Graphical Abstract |
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| ISSN: | 2731-4286 |