Spruce galactoglucomannans in rapeseed oil-in-water emulsions: Efficient stabilization performance and structural partitioning

Mikkonen, Kirsi S.; Xu, Chunlin; Berton‐Carabin, Claire C.; Schroën, Karin

doi:10.1016/j.foodhyd.2015.08.009

Cited by 46 publications

(67 citation statements)

References 19 publications

(1 reference statement)

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“…Therefore, the stability of bagasse extract‐stabilised emulsion was likely due to the steric effect where the hydrophobic moiety of lignin–carbohydrate complex co‐adsorbs onto the soybean oil surface and the hydrophilic heterogenous oligomers extending into the aqueous phase (Koshijima et al, ; Yadav et al , ). The steric repulsion of the polymer adsorption at the oil–water interface not only inhibited droplet coalescence but may have also contributed to partial agglomeration due to depletion attraction from high levels of non‐adsorbed emulsifiers as it might not fully cover the oil droplet during the homogenisation process (Mikkonen et al , ; McClements et al , ). The heterogeneity of the bagasse extracts depicted in the emulsion bimodal droplet size distribution (Fig.…”

Section: Resultsmentioning

confidence: 99%

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Vodo

Taarji

Bouhoute

et al. 2020

Int J of Food Sci Tech

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Summary Bagasse, a by‐product from raw sugar factories, is conventionally burned for energy production. In this study, bagasse extracts from hydrothermal liquefaction (HTL) treatment (160 °C, 1 MPa and 30 min) with a carbohydrate content of 510.3 mg g−1 and 0.5 mg g−1 of total phenols were applied as emulsifiers in oil‐in‐water (O/W) emulsions. Bagasse extracts from HTL (0.5–4 wt%) lowered the interfacial tension between oil–water interphase from 19.8 to 14.0 mN m−1, owing possibly to the surface‐active hydrophilic carbohydrate‐hydrophobic lignin complexes in the extracts (lignin content: 7.1% w/w). Emulsions stabilised by bagasse extracts from HTL with average droplet size, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °C. Bagasse extracts containing biopolymers have the potential for industrial applications involving emulsion systems; therefore, HTL treatment of bagasse without any solvents can be regarded as an effective tool for producing natural emulsifiers.

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Section: Resultsmentioning

confidence: 99%

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Vodo

Taarji

Bouhoute

et al. 2020

Int J of Food Sci Tech

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“…93 Furthermore, GGM adsorbed at the rapeseed o/w emulsion droplet interface and stabilized it. 12,13 Rheological characterization of GGM-and GX-stabilized emulsions indicated that stability was at least partially due to the steric mechanism. 12 Most work on hemicellulose-stabilized emulsions has been performed with o/w emulsions, but Xu et al prepared and stabilized w/o emulsions using carboxymethylated GGM.…”

Section: Amphiphilic Surfactantsmentioning

confidence: 99%

“…GGM-stabilized rapeseed o/w emulsions have also been proposed for use in food applications. 12,13 Vegan and dairy beverages stabilized with GGM were characterized as model product prototypes. 154 Additionally, GGM-stabilized emulsions in which α-tocopherol (a model hydrophobic core compound) is the dispersed phase were lyophilized to produce edible microcapsules that could be applied to a variety of foods.…”

Section: Food and Other Life Science Applicationsmentioning

confidence: 99%

“…Various methods are used to convert wood or pulp into efficient stabilizers. For example, optimized aqueous extraction of hemicelluloses yields native functional emulsifiers; [12][13][14][15] cellulose may be disintegrated into nanoparticles 16,17 or modified to become a water-soluble derivative; 18 and lignin may be transformed into amphiphilic molecules via grafting with other building blocks. 19,20 Subsequently, emulsion stability is achieved through interfacial activity of the amphiphilic surfactants, Pickering stabilization with insoluble particles, or an increase in the viscosity of the continuous phase.…”

Section: Introductionmentioning

confidence: 99%

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Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Mikkonen

2020

Green Chem.

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Wood biomass is an abundant renewable source of materials, but due to the accelerating depletion of natural resources, it is important to explore new ways to use it in a more sustainable manner. Modern technologies enable the recovery and valorization of the main components of wood-namely, cellulose, lignin, and hemicelluloses-contributing to sustainability. However, the method of isolation and resulting structure and purity of lignocellulosic materials determine their functionality and applicability. This review discusses the properties of all three main wood-based compounds that can stabilize emulsions, a class of industrial dispersions that are widely used in life science applications and chemicals. Due to the multibillion-dollar annual market for hydrocolloids, the food, pharmaceutical, cosmetic, coating, and paint industries are actively seeking new sustainable emulsion stabilizers that fulfill the demanding requirements regarding safety and functionality. Wood-derived stabilizers facilitate various mechanisms involved in emulsion stabilization: (1) development of amphiphilic structures that decrease interfacial tension, (2) stabilization of interfaces by particles according to the Pickering theory, and (3) increase in the viscosity of emulsions' continuous phase. This review presents pathways for treating cellulose, lignin, and hemicelluloses to achieve efficient stabilization and provides suggestions for their broad use in emulsions.

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“…Recently, we identified galactoglucomannan-rich (GGMrich) extracts obtained from industrial softwood by-products as novel, natural, value-added, emulsifying and stabilizing agents [13]. GGM are plant cell wall heteropolysaccharides, i.e., hemicelluloses, with similar carbohydrate structure as that of known hydrocolloids: guar gum galactomannan, locust bean gum galactomannan, and konjac glucomannan [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

Valoppi

Maina

Allén

et al. 2019

Eur Food Res Technol

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The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomannans (GGM) are novel, wood-derived, natural, value-added, versatile, multi-purpose emulsifiers that can physically stabilize oil-in-water emulsions while simultaneously protecting the oil phase against oxidation. In this study, we present for the first time the use of GGM-stabilized emulsions as complex multicomponent delivery systems for omega-6 and omega-3 fatty acids, i.e., (1) cod liver oil in drinkable yogurt and (2) oat oil in a gluten-free vegan beverage. The emulsions and the resulting functionalized beverages were characterized in terms of their physical stabilities. In addition, functionalized, drinkable yogurt was characterized in terms of the oxidative stability of the oil. Results highlighted that oil droplets stabilized with GGM were stable during storage, against thermal treatment, upon addition into the beverages, and GGM protected cod liver oil against oxidation in drinkable yogurt. The results reported here highlight the vast potential for the use of wood lignocellulose-derived, multi-functional hydrocolloids in modern foods. Keywords Galactoglucomannan · Emulsion · Drinkable yogurt · Oat-based beverage · Functional foodAbbreviations GGM Galactoglucomannan HFY High-fat yogurt LFY Low-fat yogurt OOE Oat oil emulsion OBB Oat-based beverage

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Spruce galactoglucomannans in rapeseed oil-in-water emulsions: Efficient stabilization performance and structural partitioning

Cited by 46 publications

References 19 publications

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

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