Obtaining a product containing Omega-3 and Omega-6 suitable for vegan nutrition from purslane seed oil and the purslane plant
Project no. 23185 · Status: Kapanmış · 2021
Summary
<p>Individuals who adopt a vegan diet exclude all foods of animal origin from their diet. This situation necessitates vegan individuals to get important nutritional elements from different sources. However, plant sources are not always sufficient to provide these nutrients in a sufficient or balanced manner. Among these nutrients, the balanced consumption of omega-3 and omega-6 essential fatty acids found in animal sources can become a problem for vegan individuals. Vegan individuals try to develop solutions to provide omega-3 and omega-6 fatty acids from plant sources. From this point of view, purslane plant and the oil obtained from the seeds of this plant stand out as an important source of omega-3 and omega-6.</p><p>In addition to the high omega-3 and omega-6 content of the oil obtained from the seeds of the purslane plant, the leaves and stem parts of the purslane plant contain high levels of protein, fiber and bioactive components with antioxidant properties. In this respect, it is thought that a product that combines the oil obtained from purslane seeds with stems and leaves will contain all the nutritional elements of purslane together and can play an important role in the diets of vegan individuals.</p><p>One of the most important points in this product structure is to obtain the oil with high omega-3 and omega-6 content from purslane seeds in a green technique that does not require apolar solvents and can be consumed raw. From this point of view, the extraction of purslane seed oil by taking advantage of supercritical carbon dioxide extraction, and encapsulation by spray drying technique with the use of powder to be obtained from purslane stems and leaves as carrier material, and optimization approach with response surface method (RSM) was used to obtain products with high omega-3 and omega-6 content without compromising quality characteristics in all production systems. The encapsulated powder product obtained was stored at room temperature in laminated packages without light and water vapor permeability and the change in quality properties was examined during the 4-month storage period.</p>