Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion

Ma, Hairan; Forssell, Pirkko; Kylli, Petri; Lampi, Anna‐Maija; Büchert, Johanna; Boer, Harry; Partanen, Riitta

doi:10.1021/jf301166j

Cited by 42 publications

(35 citation statements)

References 26 publications

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“…Highest Z-average in 5 % WPC emulsion suggested that there was insufficient amount of whey proteins to cover the oil droplets, which led to the droplets flocculation and thus increase in Z-average, similar to the observations reported by Wang et al (2010). Ma et al (2012) prepared flaxseed oil emulsion using cross-linked sodium caseinate and reported mean droplet diameter of 0.16 μm (160 nm) at zero day. Similarly, Kentish et al (2008) reported mean droplet size in the range of 135±5 nm when flaxseed oil emulsion was homogenized at very high pressure (100 MPa) in presence of tween 40 surfactant.…”

Section: Particle Size Distributionsupporting

confidence: 79%

“…The high stability of emulsions containing higher WPC concentrations (7.5, 10 and 12.5 %) may also be attributed to their antioxidative properties and their ability to bind some pro-oxidant impurities (such as transient metals) due to presence of histidine, glutamic acid, aspartic acid, and phosphorylated serine and threonine residues Tong et al 2000); thus protecting oil against oxidation. Ma et al (2012) reported improved oxidative stability of flaxseed oil emulsions encapsulated by sodium caseinate cross-linked by transglutaminase during 30 days of storage. Kuhn and Cunha (2012) reported a significant increase in PV from 0 to 1.777 meq peroxides/kg oil of flaxseed oil emulsion homogenized at 80 MPa.…”

Section: Physical Stabilitymentioning

confidence: 99%

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Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (−33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

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Section: Particle Size Distributionsupporting

confidence: 79%

Section: Physical Stabilitymentioning

confidence: 99%

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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“…Hence, we suggest that the electrochemical method is a more potential technique than Tikekar's method which, however, has the advantage that it can be applied also for oil-water interfaces. Furthermore, this indicates that oxygen transfer may not be the explaining factor for improved oxidative stability of an emulsion with modified interfacial layer as demonstrated in our recent work [14].…”

Section: Better Performance Of Spray-dried Powder Via Interfacial Engsupporting

confidence: 48%

Routes to Control Oxygen Transfer Across Biomatrix

et al. 2014

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Protection of sensitive lipids such as oils against oxidation in foods is often a real challenge due to the heterogeneity of the food matrix and interactions of the matrix biopolymers with water present in the surroundings. Water-biopolymer interactions are important with regard to oxidation since oxygen dynamics is linked with water mobility, which in turn depends on the mobility of matrix molecules. Oils sensitive to oxidation can par tly be protected by spray-dr ying of emulsions with oil as the dispersed phase. Spray-dried particles are also useful model systems to study the number of factors affecting oil oxidation in a bio-matrix and to elucidate the potential routes for improved oxidative stability via better control of oxygen dynamics.

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“…Enzymatic cross‐linking of interfacial casein after emulsification increased the cohesiveness of the interfacial layer of a casein‐stabilized O/W emulsion, but did not improve the oxidative stability of the emulsion (Kellerby and others ). More recently, protein enzymatic cross‐linking was performed prior to emulsification (Ma and others ). This appreciably improved both the physical stability of the emulsion and the oxidative stability of the lipid phase.…”

Section: Interfacial Properties Affecting Lipid Oxidation In Emulsionsmentioning

confidence: 99%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

467

372

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More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

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Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion

Cited by 42 publications

References 26 publications

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Routes to Control Oxygen Transfer Across Biomatrix

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

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