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Gustinelli, GrazieleORCID iD iconorcid.org/0000-0001-5768-0770
Publications (4 of 4) Show all publications
Svanberg, L., Wassén, S., Gustinelli, G. & Öhgren, C. (2019). Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage. Food Chemistry, 280, 146-153
Open this publication in new window or tab >>Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage
2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 280, p. 146-153Article in journal (Refereed) Published
Abstract [en]

Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or 4.5), concentration of WPI (8.4–10.8% w/w), addition of AC (72–216 ppm) and emulsifier on the structure-forming kinetics, resulting microstructure during storage and after centrifugation and washing was investigated. Agglomeration of BSO was observed in all microcapsules at pH 4.5 due to slow gelling process and in samples at pH 3 at low concentrations of WPI (≤8.4%). Capsules with pH 3 (9.6–10.8% WPI) had weak structures but as the gelling process was faster, it generated an even distribution of BSO droplets. All samples at pH 4.5 and samples with WPI concentration ≥10.8% at pH 3 exhibited intact structures after centrifugation and washing.

Keywords
Anthocyanins, Bilberry seed oil, Cold gelation, Microcapsules, Whey protein isolate, Centrifugation, Emulsification, Food storage, Gelation, Microstructure, Oils and fats, pH effects, Proteins, Purification, Washing, Bioactive compounds, Emulsification methods, Gelling process, Low concentrations, Seed oil, Structure formations, anthocyanin, vegetable oil, water oil cream, whey protein, aqueous solution, Article, bilberry, chemical structure, concentration (parameters), hydrogel, kinetics, microcapsule, microencapsulation, molecular stability, pH, processing, storage
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-37008 (URN)10.1016/j.foodchem.2018.11.129 (DOI)2-s2.0-85059100423 (Scopus ID)
Note

Funding details: Svenska Forskningsrådet Formas;

Available from: 2019-01-17 Created: 2019-01-17 Last updated: 2019-06-27Bibliographically approved
Svanberg, L., Malmberg, K., Gustinelli, G., Öhgren, C., Persson, I., Brive, L. & Wassén, S. (2019). Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels. Food Chemistry, 272, 273-278
Open this publication in new window or tab >>Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
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2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 272, p. 273-278Article in journal (Refereed) Published
Abstract [en]

The objective of this work was to explore the storage properties of a structured oil-in-water emulsion containing both water- and fat-soluble bioactive compounds from bilberries (Vaccinium myrtillus L.). Bilberry seed oil (BSO) was dispersed in a continuous aqueous phase of anthocyanins (AC) and whey protein isolate. The microstructure was evaluated using light microscopy and the effect of anthocyanins on lipid oxidation and microbial growth was investigated. The results showed that it was possible to generate a stable emulsion structure that resisted phase separation during 25 weeks of storage. Gas chromatography–mass spectrometry measurements of the fatty acids in the BSO during storage showed that AC had a protective effect against lipid oxidation. The AC did not have an antimicrobial effect against the investigated strains Zygosaccharomyces bailii (ATCC 42476) and Aspergillus niger (ATCC 6275 (M68)).

Keywords
Anthocyanins, Bilberry seed oil, Emulsions, Lipid oxidation, Microbial spoilage, Microstructure, Aspergillus, Emulsification, Fatty acids, Food storage, Gas chromatography, Mass spectrometry, Oils and fats, Oxidation, Phase separation, Proteins, Anti-microbial effects, Oil-in-water emulsions, Seed oil, Spectrometry measurements, Vaccinium myrtillus, Whey protein isolate, Spoilage
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-35025 (URN)10.1016/j.foodchem.2018.06.064 (DOI)2-s2.0-85051565302 (Scopus ID)
Note

 This research was financially supported by the ERA-Net, SUSFOOD project ‘Sustainable & Healthy: Development of sustainable processing technologies for converting by-products into healthy, added-value ingredients and food products’, Swedish Research Council Formas , Grant: 2014-49

Available from: 2018-08-27 Created: 2018-08-27 Last updated: 2019-06-27Bibliographically approved
Gustinelli, G., Eliasson, L., Svelander, C., Alminger, M. & Ahrne, L. (2018). Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity. Journal of Supercritical Fluids, 135, 91-97
Open this publication in new window or tab >>Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity
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2018 (English)In: Journal of Supercritical Fluids, ISSN 0896-8446, E-ISSN 1872-8162, Vol. 135, p. 91-97Article in journal (Refereed) Published
Abstract [en]

Bilberry seed oils extracted with supercritical carbon dioxide (SC-CO2) for 80 min at 20, 35, and 50 MPa and at 40 degrees, 50 degrees and 60 degrees C were evaluated to compare the yield, composition, and antioxidant recovery. Analyses of fatty acids, free radical scavenging activity (DPPH), vitamin E and peroxide contents revealed that yield, vitamin E, efficient concentration (EC50), and Peroxide value (PV) varied significantly among the obtained bilberry seed oils, whereas the fatty acid compositions were similar. The oil extracted at 20 MPa and 60 degrees C had the best recovery of vitamin E and the lowest EC50 and PV. The high levels of vitamin E and polyunsaturated fatty acids, as well as the low omega 6/omega 3 ratios (< 1) and the low PVs in all the extracts suggest bilberry seed oil is a valuable source of bioactive compounds and high potential for use of bilberry by-product extracts in added value foods and nutraceutical products.

Keywords
Supercritical CO2 extraction; Bilberry seeds; Antioxidant activity; Vitamin E; Radical scavenging
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-33630 (URN)10.1016/j.supflu.2018.01.002 (DOI)2-s2.0-85044536241 (Scopus ID)
Available from: 2018-04-14 Created: 2018-04-14 Last updated: 2019-06-27Bibliographically approved
Gustinelli, G., Eliasson, L., Svelander, C., Andlid, T., Lundin, L., Ahrné, L. & Alminger, M. (2018). Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity. Journal of Food Quality, 2018, Article ID 6046074.
Open this publication in new window or tab >>Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
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2018 (English)In: Journal of Food Quality, ISSN 0146-9428, E-ISSN 1745-4557, Vol. 2018, article id 6046074Article in journal (Refereed) Published
Abstract [en]

The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%-75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0-241.8 mg/100 g oil) and carotenoids (range, 11.5-32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.

National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-36586 (URN)10.1155/2018/6046074 (DOI)2-s2.0-85054357307 (Scopus ID)
Note

 Funding details: SwB 1229-13-3;

Available from: 2018-12-06 Created: 2018-12-06 Last updated: 2019-07-01Bibliographically approved
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-5768-0770

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