Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability

Annelie Damerau (Corresponding Author), Timo Moisio, Riitta Partanen, Pirkko Forssell, Anna-Maija Lampi, Vieno Piironen

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

Abstract

The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate–maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ∼0%, 11%, 33%, 54%, and 75%). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75%. Oxidation of non-encapsulated surface lipids with a proportion of ca. 5% of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability.
Original languageEnglish
Pages (from-to)57-64
JournalFood Chemistry
Volume144
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed
Event7th International Conference on Water in Food - Helsinki, Finland
Duration: 3 Jun 20125 Jun 2012

Fingerprint

protein engineering
Protein Engineering
oxidative stability
Emulsions
emulsions
Humidity
crosslinking
Lipids
Atmospheric humidity
lipids
oxidation
Oxidation
Proteins
maltodextrins
Scavenging
sunflower oil
storage conditions
Powders
humidity
powders

Keywords

  • cross-linking
  • maltodextrin-Na-caseinate
  • oxidation
  • spray-dried emulsion
  • sunflower oil

Cite this

Damerau, A., Moisio, T., Partanen, R., Forssell, P., Lampi, A-M., & Piironen, V. (2013). Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability. Food Chemistry, 144, 57-64. https://doi.org/10.1016/j.foodchem.2013.04.006
Damerau, Annelie ; Moisio, Timo ; Partanen, Riitta ; Forssell, Pirkko ; Lampi, Anna-Maija ; Piironen, Vieno. / Interfacial protein engineering for spray-dried emulsions - Part II : Oxidative stability. In: Food Chemistry. 2013 ; Vol. 144. pp. 57-64.
@article{ffd1fdc6bdf945ddbf0f8bc9251f4f95,
title = "Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability",
abstract = "The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate–maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ∼0{\%}, 11{\%}, 33{\%}, 54{\%}, and 75{\%}). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75{\%}. Oxidation of non-encapsulated surface lipids with a proportion of ca. 5{\%} of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability.",
keywords = "cross-linking, maltodextrin-Na-caseinate, oxidation, spray-dried emulsion, sunflower oil",
author = "Annelie Damerau and Timo Moisio and Riitta Partanen and Pirkko Forssell and Anna-Maija Lampi and Vieno Piironen",
year = "2013",
doi = "10.1016/j.foodchem.2013.04.006",
language = "English",
volume = "144",
pages = "57--64",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Damerau, A, Moisio, T, Partanen, R, Forssell, P, Lampi, A-M & Piironen, V 2013, 'Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability', Food Chemistry, vol. 144, pp. 57-64. https://doi.org/10.1016/j.foodchem.2013.04.006

Interfacial protein engineering for spray-dried emulsions - Part II : Oxidative stability. / Damerau, Annelie (Corresponding Author); Moisio, Timo; Partanen, Riitta; Forssell, Pirkko; Lampi, Anna-Maija; Piironen, Vieno.

In: Food Chemistry, Vol. 144, 2013, p. 57-64.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Interfacial protein engineering for spray-dried emulsions - Part II

T2 - Oxidative stability

AU - Damerau, Annelie

AU - Moisio, Timo

AU - Partanen, Riitta

AU - Forssell, Pirkko

AU - Lampi, Anna-Maija

AU - Piironen, Vieno

PY - 2013

Y1 - 2013

N2 - The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate–maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ∼0%, 11%, 33%, 54%, and 75%). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75%. Oxidation of non-encapsulated surface lipids with a proportion of ca. 5% of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability.

AB - The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate–maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ∼0%, 11%, 33%, 54%, and 75%). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75%. Oxidation of non-encapsulated surface lipids with a proportion of ca. 5% of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability.

KW - cross-linking

KW - maltodextrin-Na-caseinate

KW - oxidation

KW - spray-dried emulsion

KW - sunflower oil

U2 - 10.1016/j.foodchem.2013.04.006

DO - 10.1016/j.foodchem.2013.04.006

M3 - Article

VL - 144

SP - 57

EP - 64

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -