This work aimed to study the storage stability of flaxseed oil, a source of omega-3 fat, encapsulated using buttermilk solids. The milk fat globule membrane stabilizes the milk fat in the native milk emulsion. The potential of the milk fat globule membrane-rich buttermilk to stabilize an omega-3 oil emulsion was explored in order to develop a suitable delivery system for omega-3 oils. Flaxseed oil was loaded at 4% and 12% in buttermilk and buttermilk concentrate, respectively. The extent of oxidation in both was compared. Buttermilk concentrate-based emulsion showed lower oxidation than the buttermilk-based emulsion as demonstrated by 66.08% lower peroxide value and 45.09% lower anisidine value and was selected for storage studies. Zeta potential of the buttermilk concentrate-based emulsion decreased from − 22.33 ± 0.03 to − 21.47 ± 1.05 mV during storage, while particle size increased from 403.49 to 449.78 nm. Confocal laser scanning electron microscopy confirmed that as the storage period progressed, size of the oil droplets increased, confirming the increasing trend of z-average value. The emulsion was physically stable for a period of 15 days. The study established that buttermilk can serve as a matrix for the encapsulation of omega-3-rich oil, which will not only result in a stable emulsion but also provide a novel application for using valuable buttermilk solids effectively.

这项工作旨在研究使用酪乳固体包裹的亚麻籽油（omega-3脂肪的来源）的储存稳定性。乳脂小球膜稳定了天然乳乳液中的乳脂。为了开发一种适用于omega-3油的合适的输送系统，探索了富含乳脂小球膜的酪乳稳定omega-3油乳液的潜力。亚麻籽油分别以4％和12％的含量负载在酪乳和酪乳浓缩物中。比较了两者的氧化程度。酪乳浓缩物基乳液显示出比酪乳基乳液更低的氧化，这表明过氧化物值降低了66.08％，茴香胺值降低了45.09％，并被选择用于储藏研究。酪乳浓缩物基乳液的Zeta电位从− 22.33±0.03降低至− 21.47±1。在储存期间为05 mV，而粒径从403.49 nm增加到449.78 nm。共聚焦激光扫描电子显微镜证实，随着储存时间的延长，油滴的大小增加，证实了油滴的增加趋势。z-平均值。该乳液在物理上稳定15天。该研究确定，酪乳可以用作包封富含omega-3的油的基质，这不仅会产生稳定的乳液，而且还为有效使用有价值的酪乳固体提供了新的应用。