Preparation and application of oil-in-water structure linseed oil-EGCG nanoemulsion

The oil-in-water nanoemulsion of linseed oil and EGCG (LOE-NE) was successfully constructed by ultrasonic treatment. Optimized formula successfully prepared LOE-NE with excellent physicochemical characterization, average particle diameter 160-180 nm, PDI <0.2, Zeta potential approximate to-60. Results showed that oil-water ratio had significant effect on the stability of LOE-NE but EGCG did not. Comprehensive characterization and nutritional contribution showed that the emulsion with 1:9 oil-water ratio and 1% EGCG was the best formula. The preferred LOE-NE at low temperature were conducive to reducing the EGCG loss and inhibiting its browning during long-term storage. Further application of the LOE-NE to high-oil foods indicated that addition of 10% LOE-NE and 0.1% neohesperidin dihydrochalcone (NHDC) to salad sauce could improve the sensory flavor, significantly enhancing the antibacterial and antioxidant activities and prolonging its quality stability. Moreover, the addition of LOE-NE can slow down the accumulation of acrylamide and reduce the loss of representative unsaturated fatty acids in the high-temperature baking of mooncakes. These findings will provide new methods and ideas for expanding the food application of high-nutrition linseed oil, and can offer theoretical support and application guidance for the practical development and utilization of nanoemulsion.