Colloidal features of softwood galactoglucomannans-rich extract

Bhattarai, Mamata; Sulaeva, Irina; Pitkänen, Leena; Kontro, Inkeri; Tenkanen, Maija; Potthast, Antje; Mikkonen, Kirsi S.

doi:10.1016/j.carbpol.2020.116368

Cited by 14 publications

(15 citation statements)

References 30 publications

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“…The opaque appearance of the water solutions can be explained by incomplete solubility of hemicelluloses in an aqueous system. A recent study by Bhattarai et al (2020) showed that eGGM and sGGM contain two and three size classes of colloidal particles, respectively. Processing method (ethanol precipitation vs. spray drying) had a stronger influence on the sensory profiles of the water solutions than the origin of the hemicelluloses (spruce vs. birch wood).…”

Section: Discussionmentioning

confidence: 99%

Sensory profile of hemicellulose-rich wood extracts in yogurt models

et al. 2020

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Wood is an abundant and sustainable source of emerging food ingredients, namely hemicelluloses that fulfil a number of requirements for functional hydrocolloids. Hemicelluloses, especially spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), have potential to be used as stabilizers in various foods such as yogurts, beverages, dressings, and desserts. However, in addition to good technological functionality, safety, and low price, the applicability and market potential of new hydrocolloids is determined by their sensory properties. The present study reports, for the first time, the sensory profile of spruce GGM and birch GX in food. Sensory profiles from generic descriptive analysis of GGM- and GX-rich extracts, processed by spray drying or ethanol precipitation, were compared in three types of model food systems: water solutions, yogurt with solutions, and yogurt with emulsions stabilized by GGM or GX. Gum Arabic was included for comparison with a commercial ingredient known to have a mild flavor. The results showed that GGM and GX have a woody flavor, which can be reduced by ethanol precipitation and, in yogurt, masked by other food ingredients. Graphic abstract

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Section: Discussionmentioning

confidence: 99%

Sensory profile of hemicellulose-rich wood extracts in yogurt models

et al. 2020

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“…aggregates and assemblies, is quite frequent. [61][62][63] Similarly, the occurrence of aggregates and assemblies from GX in colloidal state is also possible. The chemical heterogeneity of GGM and GX is likely behind their heterogeneous conformational structure (i.e., molecules and particle-like morphology), in which the association at the interface depends on the LCC bond type.…”

Section: Role Of Lignin In the Stabilization On Emulsionmentioning

confidence: 99%

Active role of lignin in anchoring wood-based stabilizers to the emulsion interface

et al. 2021

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“…The GGM sample used in this study has previously been characterized in other studies (Bhattarai et al 2019;Bhattarai et al 2020). The GGM had an average molecular weight of about 10 000 g mol -1 (Bhattarai et al 2019;Mikkonen et al 2016a;, but this number should be considered a rough estimate, due to the challenges of high accuracy determination of the molecular weight of polysaccharides.…”

Section: Characterization Of Cnfs and Ggmmentioning

confidence: 99%

“…The GGM had an average molecular weight of about 10 000 g mol -1 (Bhattarai et al 2019;Mikkonen et al 2016a;, but this number should be considered a rough estimate, due to the challenges of high accuracy determination of the molecular weight of polysaccharides. The total polysaccharide content was 86 wt %, and had the composition: 55-60% mannose, 14-15% glucose, 10-14% xylose, 7-10% galactose, around 3% galacturonic acid, 2.5-3.5% methyl-glucuronic acid, and less than 1% arabinose and rhamnose, based on the dry GGM extract (Bhattarai et al 2019;Bhattarai et al 2020;Valoppi et al 2019). The protein content was 0.8 wt % (Bhattarai et al 2020).…”

Section: Characterization Of Cnfs and Ggmmentioning

confidence: 99%

“…The total polysaccharide content was 86 wt %, and had the composition: 55-60% mannose, 14-15% glucose, 10-14% xylose, 7-10% galactose, around 3% galacturonic acid, 2.5-3.5% methyl-glucuronic acid, and less than 1% arabinose and rhamnose, based on the dry GGM extract (Bhattarai et al 2019;Bhattarai et al 2020;Valoppi et al 2019). The protein content was 0.8 wt % (Bhattarai et al 2020).…”

Section: Characterization Of Cnfs and Ggmmentioning

confidence: 99%

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Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions

et al. 2021

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The use of wood-derived cellulose nanofibrils (CNFs) or galactoglucomannans (GGM) for emulsion stabilization may be a way to obtain new environmentally friendly emulsifiers. Both have previously been shown to act as emulsifiers, offering physical, and in the case of GGM, oxidative stability to the emulsions. Oil-in-water emulsions were prepared using highly charged (1352 ± 5 µmol/g) CNFs prepared by TEMPO-mediated oxidation, or a coarser commercial CNF, less charged (≈ 70 µmol/g) quality (Exilva forte), and the physical emulsion stability was evaluated by use of droplet size distributions, micrographs and visual appearance. The highly charged, finely fibrillated CNFs stabilized the emulsions more effectively than the coarser, lower charged CNFs, probably due to higher electrostatic repulsions between the fibrils, and a higher surface coverage of the oil droplets due to thinner fibrils. At a constant CNF/oil ratio, the lowest CNF and oil concentration of 0.01 wt % CNFs and 5 wt % oil gave the most stable emulsion, with good stability toward coalescence, but not towards creaming. GGM (0.5 or 1.0 wt %) stabilized emulsions (5 wt % oil) showed no creaming behavior, but a clear bimodal distribution with some destabilization over the storage time of 1 month. Combinations of CNFs and GGM for stabilization of emulsions with 5 wt % oil, provided good stability towards creaming and a slower emulsion destabilization than for GGM alone. GGM could also improve the stability towards oxidation by delaying the initiation of lipid oxidation. Use of CNFs and combinations of GGM and CNFs can thus be away to obtain stable emulsions, such as mayonnaise and beverage emulsions.

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Colloidal features of softwood galactoglucomannans-rich extract

Cited by 14 publications

References 30 publications

Sensory profile of hemicellulose-rich wood extracts in yogurt models

Sensory profile of hemicellulose-rich wood extracts in yogurt models

Active role of lignin in anchoring wood-based stabilizers to the emulsion interface

Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions

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