Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomanna...

Full description

Saved in:
Bibliographic Details
Published in:European food research & technology 2019-07, Vol.245 (7), p.1387-1398
Main Authors: Valoppi, Fabio, Maina, Ndegwa, Allén, Marja, Miglioli, Roberta, Kilpeläinen, Petri O., Mikkonen, Kirsi S.
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Beverages
Biotechnology
Chemistry
Chemistry and Materials Science
Drinking water
Edible oils
Emulsifiers
Emulsions
Fatty acids
Fish oils
Food industry
Food processing industry
Food Science
Forestry
Functional foods & nutraceuticals
Gluten
Heat treatment
Lignocellulose
Oil
Original Paper
Oxidation
Sustainability
Vegan
Veganism
Wood
Yogurt
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomannans (GGM) are novel, wood-derived, natural, value-added, versatile, multi-purpose emulsifiers that can physically stabilize oil-in-water emulsions while simultaneously protecting the oil phase against oxidation. In this study, we present for the first time the use of GGM-stabilized emulsions as complex multicomponent delivery systems for omega-6 and omega-3 fatty acids, i.e., (1) cod liver oil in drinkable yogurt and (2) oat oil in a gluten-free vegan beverage. The emulsions and the resulting functionalized beverages were characterized in terms of their physical stabilities. In addition, functionalized, drinkable yogurt was characterized in terms of the oxidative stability of the oil. Results highlighted that oil droplets stabilized with GGM were stable during storage, against thermal treatment, upon addition into the beverages, and GGM protected cod liver oil against oxidation in drinkable yogurt. The results reported here highlight the vast potential for the use of wood lignocellulose-derived, multi-functional hydrocolloids in modern foods.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-019-03273-5