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.
|Publication status||Published - 2013|
|MoE publication type||A1 Journal article-refereed|
|Event||7th International Conference on Water in Food - Helsinki, Finland|
Duration: 3 Jun 2012 → 5 Jun 2012
- spray-dried emulsion
- sunflower oil
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