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

    27 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

    Cite this