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

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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

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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