"Enhancement of flaxseed oil quality and yield using freeze-thaw pretreatment optimization: A novel approach".

Monika Chand, Rajni Chopra, Anupama Singh, Pramod K Prabhakar, Aniket Kamboj, Priyanka Kumari Singh

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Monika ChandDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.

Rajni ChopraDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.

Anupama SinghDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.

Pramod K PrabhakarDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.

Aniket KambojDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.

Priyanka Kumari SinghDepartment of Dietetics and Applied Nutrition, Amity University, Haryana, India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The impact of freezing-thawing (FT) pretreatment on flaxseed oil yield and quality was evaluated by pre-screening process parameters using a Taguchi design and further optimizing them through response surface methodology. The study examined freezing time (6-48 h), thawing time (6-24 h), and the number of cycles (1-5) on oil yield, thermal diffusivity, phenolic content, and antioxidants. The optimal conditions 6 h freezing, 6 h thawing, and 4 cycles resulted in a 50 % increase in oil yield and a 20 to 27 % improvement in antioxidants. Microstructural analysis showed surface disruptions at the cellular level, facilitating enhanced oil extraction. Additionally, the FT pretreatment increased thermal conductivity and diffusivity due to cracks and voids in the treated seeds. Furthermore, FT pretreatment did not affect the fatty acid profile or key physicochemical parameters (acid value 1.47 mg/KOH, peroxide value 2 meqO

Indexed as

Antioxidant activityFatty acidsFlaxseedFreeze-thawOil yieldOptimizationThermal diffusivity

Identifiers

PMID40104618

DOI10.1016/j.fochx.2025.102328

PMCPMC11915000

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.