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

Mari Lehtonen, Suvi Teräslahti, Chunlin Xu, Madhav P. Yadav, Anna-Maija Lampi, Kirsi S. Mikkonen

Research output: Contribution to journalArticleScientificpeer-review

38 Citations (Scopus)

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.
Original languageUndefined/Unknown
Pages (from-to)255–266
Number of pages12
JournalFood Hydrocolloids
Volume58
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Keywords

  • Carboxymethylation
  • Emulsion stability
  • Lipid oxidation
  • Spruce galactoglucomannans

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