Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions

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Lehtonen , M , Merinen , M , Kilpeläinen , P O , Xu , C , Willför , S M & Mikkonen , K S 2018 , ' Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions ' , Journal of Colloid and Interface Science , vol. 512 , pp. 536–547 . https://doi.org/10.1016/j.jcis.2017.10.097

Title: Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions
Author: Lehtonen, Mari; Merinen, Maria; Kilpeläinen, Petri O.; Xu, Chunlin; Willför, Stefan M.; Mikkonen, Kirsi S.
Contributor organization: Department of Food and Nutrition
Helsinki Institute of Sustainability Science (HELSUS)
Food Sciences
Date: 2018-02-15
Language: eng
Number of pages: 12
Belongs to series: Journal of Colloid and Interface Science
ISSN: 0021-9797
DOI: https://doi.org/10.1016/j.jcis.2017.10.097
URI: http://hdl.handle.net/10138/308980
Abstract: Hypothesis: Amphiphilic character of surfactants drives them at the interface of dispersed systems, such as emulsions. Hemicellulose-rich wood extracts contain assemblies (lignin-carbohydrate complexes, LCC) with natural amphiphilicity, which is expected to depend on their chemical composition resulting from the isolation method. Lignin-derived phenolic residues associated with hemicelluloses are hypothesized to contribute to emulsions' interfacial properties and stability. Experiments: We investigated the role of phenolic residues in spruce hemicellulose extracts in the stabilization of oil-in-water emulsions by physical and chemical approach. Distribution and changes occurring in the phenolic residues at the droplet interface and in the continuous phase were studied during an accelerated storage test. Meanwhile, the physical stability and lipid oxidation in emulsions were monitored. Findings: Naturally associated lignin residues in GGM act as vehicles for anchoring these hemicelluloses into the oil droplet interface and further enable superior stabilization of emulsions. By adjusting the isolation method of GGM regarding their phenolic profile, their functionalities, especially interfacial behavior, can be altered. Retaining the native interactions of GGM and phenolic residues is suggested for efficient physical stabilization and extended protection against lipid oxidation. The results can be widely applied as guidelines in tailoring natural or synthetic amphiphilic compounds for interfacial stabilization. (C) 2017 Elsevier Inc. All rights reserved.
Subject: 416 Food Science
116 Chemical sciences
Spruce galactoglucomannans
Phenolic residues
Emulsion stability
Lipid oxidation
CORN FIBER GUM
LIPID OXIDATION
PHYSICOCHEMICAL CHARACTERIZATION
PICKERING EMULSIONS
WHEY-PROTEIN
STABILITY
HYDROCOLLOIDS
EXTRACTION
SYSTEMS
WOOD
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion
Funder: SUOMEN AKATEMIA
Jane ja Aatos Erkon säätiö
Grant number:


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