Hempseed oil was used to form oil-in-water emulsions, and the eﬀect of heating, storage and light on the oxidative stability of the dispersed phase was investigated. Lipid oxidation rate increased following thermal processing and light exposure, whereas oxidation markers remained relatively unaﬀected during emulsions storage at 4 °C for 10 days. Induction times of the emulsions were reduced up to 26% and the concentration of thiobarbituric acid reactive substances increased up to 4.5-fold, depending on the processing conditions. Selected berries as potential sources of natural antioxidants were screened for poly-phenol and anthocyanin content in order to investigate their ability to retard lipid oxidation in comparison with a commercially available synthetic counterpart. Raspberry powder extract signiﬁcantly improved the oxidative stability of hemp-based emulsion compared with the control and was even more eﬀective compared to a synthetic antioxidant when samples were subjected to heat treatment.
|Number of pages||7|
|Journal||International Journal of Food Sciences and Nutrition|
|Early online date||27 Jul 2015|
|Publication status||Published - 1 Oct 2015|
- hempseed oil
- oxidative stability