Development of omega-3-rich seed oil emulsions.

seed is an underutilized oil source rich in omega-3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega-3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega-3 fatty acids.

Lipid composition and emulsifying properties of Camelina sativa seed lecithin.

There is no information on the chemical composition of camelina seed lecithin; therefore, the objective of this study was to investigate the chemical composition and emulsifying properties of lecithin recovered from camelina seed oil by water (WDCL) and enzymatic degumming (EDCL) using phospholipase A (PLA). The lecithin obtained by both WDLC and EDLC was rich in phosphatidylinositol (PI), and contents were 37.8 and 25.

Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry.

Camelina seed is a new alternative omega-3 source attracting growing interest. However, it is susceptible to oxidation due to its high omega-3 content. The objective of this study was to improve the oxidative stability of the camelina seed oil at the extraction stage in order to eliminate or minimize the use of additive antioxidants.