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Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.ORCID iD: 0000-0001-5768-0770
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
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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)).

Place, publisher, year, edition, pages
2019. Vol. 272, p. 273-278
Keywords [en]
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
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Natural Sciences
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URN: urn:nbn:se:ri:diva-35025DOI: 10.1016/j.foodchem.2018.06.064Scopus ID: 2-s2.0-85051565302OAI: oai:DiVA.org:ri-35025DiVA, id: diva2:1242191
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

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Gustinelli, Graziele

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