STABILIZATION OF CAMELINA OIL-BASED EMULSION SYSTEMS WITH ROSMARINIC ACID: OXIDATION KINETICS AND INTERFACIAL EFFECTS
DOI:
https://doi.org/10.15421/jchemtech.v34i2.361671Keywords:
олія рижію, Camelina sativa, розмаринова кислота, емульсійна система, міжфазна взаємодія, кінетика окиснення, первинні продукти окиснення, лецитинAbstract
The work is devoted to solving the problem of oxidative stabilization of emulsion systems based on camelina oil (Camelina sativa) – a valuable and sustainable source of ω-3 polyunsaturated fatty acids – by incorporating a natural polar antioxidant, rosmarinic acid. The research is highly relevant in the context of green economy trends focused on developing functional food innovations and extending their shelf life. The distinct feature of this study is the determination of rosmarinic acid’s effect on oxidation kinetics and interfacial phenomena in oil-in-water emulsions during storage. The object of the study is the accumulation dynamics of oxidation products and the induction period of accelerated lipid oxidation under modeled conditions. An effective content of structural stabilizers (lecithin – 0.8–1.0 %; xanthan gum – 0.0–0.1 %) is proposed to ensure the physical integrity of the system. The optimal concentration range of rosmarinic acid (0.02–0.04 %) is outlined, the addition of which leads to a synergistic effect with lecithin phospholipids at the interface, thereby increasing the induction period of accelerated lipid oxidation by 2.2–2.8 times. The dynamics of the peroxide value in the lipid fraction were investigated under various temperature conditions (0–15 °C) over 15–60 days of storage. The results confirm the high efficacy of rosmarinic acid in retarding the degradation of polyunsaturated fatty acids. The applied aspect of the obtained results lies in the possibility of targeted modeling of stable functional agro-food, pharmaceutical, and cosmetic formulations based on highly nutritious camelina oil.
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