Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions

Riitta Partanen (Corresponding Author), Janne Raula, Rauni Seppänen, Johanna Buchert, Esko I. Kauppinen, Pirkko Forssell

Research output: Contribution to journalArticleScientificpeer-review

74 Citations (Scopus)

Abstract

Flaxseed oil was emulsified in whey protein isolate (WPI) and spray-dried. Powder characteristics and oxidative stability of oil at relative humidities (RH) from RH ∼0% to RH 91% at 37 °C were analyzed. Oil droplets retained their forms in drying and reconstitution, but the original droplet size of the emulsion was not restored when the powder was dispersed in water. The particles seemed to be covered by a protein-rich surface layer as analyzed by electron spectroscopy for chemical analysis (ESCA). Oxidation of flaxseed oil dispersed in the WPI matrix was retarded from that of bulk oil but followed the same pattern as bulk oil with respect to humidity. A high rate of oxidation was found for both low and high humidity conditions. The lowest rate of oxidation as followed by peroxide values was found at RH 75%, a condition that is likely to diverge significantly from the monolayer moisture value. A weak baseline transition observed for the WPI matrix in a differential scanning calorimetry (DSC) thermogram suggested a glassy state of the matrix at all storage conditions. This was not consistent with the observed caking of the powder at RH 91%. Scanning electron microscopy (SEM) images revealed a considerable structural change in the WPI matrix in these conditions, which was suggested to be linked with a higher rate of oxygen transport. Possible mechanisms for oxygen transport in the whey protein matrix under variable RHs are discussed.
Original languageEnglish
Pages (from-to)5717-5722
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number14
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

dried whey
Linseed Oil
linseed oil
Humidity
whey protein
Emulsions
whey protein isolate
emulsions
Atmospheric humidity
relative humidity
oxidation
Oxidation
powders
oils
Oils
Proteins
Powders
humidity
oxygen
droplet size

Keywords

  • whey protein isolate
  • WPI
  • oxidation
  • relative humidity
  • flaxseed oil
  • oxidative stability

Cite this

Partanen, R., Raula, J., Seppänen, R., Buchert, J., Kauppinen, E. I., & Forssell, P. (2008). Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. Journal of Agricultural and Food Chemistry, 56(14), 5717-5722. https://doi.org/10.1021/jf8005849
Partanen, Riitta ; Raula, Janne ; Seppänen, Rauni ; Buchert, Johanna ; Kauppinen, Esko I. ; Forssell, Pirkko. / Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. In: Journal of Agricultural and Food Chemistry. 2008 ; Vol. 56, No. 14. pp. 5717-5722.
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abstract = "Flaxseed oil was emulsified in whey protein isolate (WPI) and spray-dried. Powder characteristics and oxidative stability of oil at relative humidities (RH) from RH ∼0{\%} to RH 91{\%} at 37 °C were analyzed. Oil droplets retained their forms in drying and reconstitution, but the original droplet size of the emulsion was not restored when the powder was dispersed in water. The particles seemed to be covered by a protein-rich surface layer as analyzed by electron spectroscopy for chemical analysis (ESCA). Oxidation of flaxseed oil dispersed in the WPI matrix was retarded from that of bulk oil but followed the same pattern as bulk oil with respect to humidity. A high rate of oxidation was found for both low and high humidity conditions. The lowest rate of oxidation as followed by peroxide values was found at RH 75{\%}, a condition that is likely to diverge significantly from the monolayer moisture value. A weak baseline transition observed for the WPI matrix in a differential scanning calorimetry (DSC) thermogram suggested a glassy state of the matrix at all storage conditions. This was not consistent with the observed caking of the powder at RH 91{\%}. Scanning electron microscopy (SEM) images revealed a considerable structural change in the WPI matrix in these conditions, which was suggested to be linked with a higher rate of oxygen transport. Possible mechanisms for oxygen transport in the whey protein matrix under variable RHs are discussed.",
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author = "Riitta Partanen and Janne Raula and Rauni Sepp{\"a}nen and Johanna Buchert and Kauppinen, {Esko I.} and Pirkko Forssell",
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Partanen, R, Raula, J, Seppänen, R, Buchert, J, Kauppinen, EI & Forssell, P 2008, 'Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions', Journal of Agricultural and Food Chemistry, vol. 56, no. 14, pp. 5717-5722. https://doi.org/10.1021/jf8005849

Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. / Partanen, Riitta (Corresponding Author); Raula, Janne; Seppänen, Rauni; Buchert, Johanna; Kauppinen, Esko I.; Forssell, Pirkko.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 14, 2008, p. 5717-5722.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions

AU - Partanen, Riitta

AU - Raula, Janne

AU - Seppänen, Rauni

AU - Buchert, Johanna

AU - Kauppinen, Esko I.

AU - Forssell, Pirkko

PY - 2008

Y1 - 2008

N2 - Flaxseed oil was emulsified in whey protein isolate (WPI) and spray-dried. Powder characteristics and oxidative stability of oil at relative humidities (RH) from RH ∼0% to RH 91% at 37 °C were analyzed. Oil droplets retained their forms in drying and reconstitution, but the original droplet size of the emulsion was not restored when the powder was dispersed in water. The particles seemed to be covered by a protein-rich surface layer as analyzed by electron spectroscopy for chemical analysis (ESCA). Oxidation of flaxseed oil dispersed in the WPI matrix was retarded from that of bulk oil but followed the same pattern as bulk oil with respect to humidity. A high rate of oxidation was found for both low and high humidity conditions. The lowest rate of oxidation as followed by peroxide values was found at RH 75%, a condition that is likely to diverge significantly from the monolayer moisture value. A weak baseline transition observed for the WPI matrix in a differential scanning calorimetry (DSC) thermogram suggested a glassy state of the matrix at all storage conditions. This was not consistent with the observed caking of the powder at RH 91%. Scanning electron microscopy (SEM) images revealed a considerable structural change in the WPI matrix in these conditions, which was suggested to be linked with a higher rate of oxygen transport. Possible mechanisms for oxygen transport in the whey protein matrix under variable RHs are discussed.

AB - Flaxseed oil was emulsified in whey protein isolate (WPI) and spray-dried. Powder characteristics and oxidative stability of oil at relative humidities (RH) from RH ∼0% to RH 91% at 37 °C were analyzed. Oil droplets retained their forms in drying and reconstitution, but the original droplet size of the emulsion was not restored when the powder was dispersed in water. The particles seemed to be covered by a protein-rich surface layer as analyzed by electron spectroscopy for chemical analysis (ESCA). Oxidation of flaxseed oil dispersed in the WPI matrix was retarded from that of bulk oil but followed the same pattern as bulk oil with respect to humidity. A high rate of oxidation was found for both low and high humidity conditions. The lowest rate of oxidation as followed by peroxide values was found at RH 75%, a condition that is likely to diverge significantly from the monolayer moisture value. A weak baseline transition observed for the WPI matrix in a differential scanning calorimetry (DSC) thermogram suggested a glassy state of the matrix at all storage conditions. This was not consistent with the observed caking of the powder at RH 91%. Scanning electron microscopy (SEM) images revealed a considerable structural change in the WPI matrix in these conditions, which was suggested to be linked with a higher rate of oxygen transport. Possible mechanisms for oxygen transport in the whey protein matrix under variable RHs are discussed.

KW - whey protein isolate

KW - WPI

KW - oxidation

KW - relative humidity

KW - flaxseed oil

KW - oxidative stability

U2 - 10.1021/jf8005849

DO - 10.1021/jf8005849

M3 - Article

VL - 56

SP - 5717

EP - 5722

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 14

ER -