Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

A1 Journal article (refereed)


Internal Authors/Editors


Publication Details

List of Authors: Mari Lehtonen, Suvi Teräslahti, Chunlin Xu, Madhav P. Yadav, Anna-Maija Lampi, Kirsi S. Mikkonen
Publisher: ELSEVIER SCI LTD
Publication year: 2016
Journal: Food Hydrocolloids
Journal acronym: FOOD HYDROCOLLOID
Volume number: 58
Start page: 255
End page: 266
Number of pages: 12
ISSN: 0268-005X
eISSN: 1873-7137


Abstract

Oil-in-water (O/W) emulsions are functional and highly significant systems in industrial settings. Their large interfacial area makes them prone to deterioration, including the oxidation of polyunsaturated lipids. Spruce galactoglucomannans (GGM), which are wood biomacromolecules that are abundantly available from emerging forestry biorefineries, were characterized as novel, bio-based, sustainable stabilizers against lipid oxidation in rapeseed O/W emulsions. The formation of hydroperoxides, volatile oxidation products, and polymerized lipids were followed in emulsions during an accelerated storage test at 40 degrees C for two weeks. The free and bound phenolic residues associated with plant polysaccharides were quantified to explain the differences in the oxidation pathways of emulsions stabilized with GGM and their carboxymethyl derivatives (CMGGM) in comparison to the "golden standard" food stabilizer, gum arabic (GA), and a promising alternative, corn fiber gum (CFG). GGM and CMGGM efficiently inhibited and altered the pathways of lipid oxidation of rapeseed oil. GGM showed an exceptional capacity to inhibit lipid oxidation and act as a multifunctional stabilizer, enhancing both the physical and oxidative sility of emulsions.


Keywords

Carboxymethylation, Emulsion stability, Lipid oxidation, Spruce galactoglucomannans

Last updated on 2019-21-07 at 06:54