Functionality of spruce galactoglucomannans in oil-in-water emulsions

Show full item record



Permalink

http://hdl.handle.net/10138/249037

Citation

Bhattarai , M , Pitkänen , L M , Kitunen , V , Korpinen , R , Ilvesniemi , H , Kilpeläinen , P O , Lehtonen , M I & Mikkonen , K S 2019 , ' Functionality of spruce galactoglucomannans in oil-in-water emulsions ' , Food Hydrocolloids , vol. 86 , pp. 154-161 . https://doi.org/10.1016/j.foodhyd.2018.03.020

Title: Functionality of spruce galactoglucomannans in oil-in-water emulsions
Author: Bhattarai, Mamata; Pitkänen, Leena M.; Kitunen, Veikko; Korpinen, Risto; Ilvesniemi, Hannu; Kilpeläinen, Petri O.; Lehtonen, Mari I.; Mikkonen, Kirsi S.
Contributor: University of Helsinki, Food Materials Science Research Group
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Food Materials Science Research Group
University of Helsinki, Department of Food and Nutrition
Date: 2019-01
Language: eng
Number of pages: 8
Belongs to series: Food Hydrocolloids
ISSN: 0268-005X
URI: http://hdl.handle.net/10138/249037
Abstract: For a sustainable food chain, the demand for plant-based, functional, and cost-effective food hydrocolloids is on a high-rise. Hemicelluloses from the renewable lignocellulosic biomass are available in abundance from side-streams of the forestry industry to fulfill this demand. Their effective valorization requires a safe, economic extraction method that can be up-scaled to an industrial scale and, simultaneously, understanding of their functionality to develop applications. In this study, an aqueous-based extraction method, pressurized hot water extraction (PHWE) of spruce saw meal was used to obtain galactoglucomannans (GGM), "spruce gum". Ethanol precipitation was performed to remove non-polysaccharide extractives such as free phenolic compounds, and the emulsion component ratio-dependent interfacial saturation capacity of the remaining purified fraction was studied to understand its functionality. GGM resulted in good to excellent emulsification and stabilization of oil-in-water emulsions and exhibited adsorption at the oil droplet interface, which depended on the amount of oil and droplet size of emulsions. The adsorbed GGM content was determined by gas chromatography after acid methanolysis, and their macromolecular characteristics were studied by size-exclusion chromatography. At GGM to oil ratios 2, 1, and 0.4, stable emulsions with predicted several months of shelf life at room temperature were achieved. The results indicated mechanisms affecting the physical stabilization and breakdown of emulsions containing spruce gum, a novel sustainable hydrocolloid. (C) 2018 Elsevier Ltd. All rights reserved.
Subject: 416 Food Science
Emulsions
Polysaccharides
Spruce galactoglucomannans
EMULSIFICATION
STABILIZATION
HYDROCOLLOIDS
EMULSIFIERS
INTERFACES
OXIDATION
PROTEINS
STARCH
GUM
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
1_s2.0_S0268005X17316995_main.pdf 1.219Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record