In this study, the effects of different dispersed phase volume fractions (Φ 0.025 and 0.1) and storage temperature (4 and 25 °C) were determined on lipid oxidation, fatty acids profile, β-carotene degradation, and other physicochemical properties of flaxseed oil-in-water nanoemulsions. Nanoemulsions containing small anionic droplets (≈ 100 nm) were fabricated using high-pressure homogenization. Although an increase in the viscosity and physical stability of nanoemulsions was observed with increasing Φ, but mean droplet diameter and chemical stability decreased. β-carotene degradation, free fatty acids formation, as well as thiobarbituric acid-reactive substances production, were all faster in the more concentrated emulsions. As the storage temperature raised, physical and chemical stability both decreased. Interestingly, while the ratio of α-linolenic acid to linoleic acid in bulk oil decreased over time, an opposite trend was observed in the nanoemulsions. This effect was due to differences in the location of different unsaturated fatty acids inside the oil nanodroplets.

在这项研究中，不同的分散相体积分数（的效果Φ分别对脂质氧化确定0.025和0.1）和储存温度（4℃和25℃），脂肪酸分布，β胡萝卜素降解，和亚麻籽油的其它物理化学性质-水纳米乳液。使用高压均质法制备了包含小阴离子滴（约100 nm）的纳米乳剂。尽管随着Φ的增加，纳米乳液的粘度和物理稳定性有所提高，但平均液滴直径和化学稳定性下降。在更浓缩的乳液中，β-胡萝卜素的降解，游离脂肪酸的形成以及硫代巴比妥酸反应性物质的产生都更快。随着储存温度的升高，物理和化学稳定性均下降。有趣的是，虽然散装油中α-亚麻酸与亚油酸的比例随时间降低，但在纳米乳液中观察到相反的趋势。该作用是由于油纳米滴内不同不饱和脂肪酸的位置不同所致。