The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed.

The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0-5 min, 700  W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase separation during 21 days of storage at 4 °C. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of α-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk.