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

A1 Originalartikel i en vetenskaplig tidskrift (referentgranskad)

Interna författare/redaktörer

Publikationens författare: Mari Lehtonen, Suvi Teräslahti, Chunlin Xu, Madhav P. Yadav, Anna-Maija Lampi, Kirsi S. Mikkonen
Publiceringsår: 2016
Tidskrift: Food Hydrocolloids
Tidskriftsakronym: FOOD HYDROCOLLOID
Volym: 58
Artikelns första sida, sidnummer: 255
Artikelns sista sida, sidnummer: 266
Antal sidor: 12
ISSN: 0268-005X
eISSN: 1873-7137


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.


Carboxymethylation, Emulsion stability, Lipid oxidation, Spruce galactoglucomannans

Senast uppdaterad 2020-29-01 vid 08:17