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  • 1.
    Gustinelli, Graziele
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Svelander, Cecilia
    Chalmers University of Technology, Sweden.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Ahrne, Lilia
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity2018In: Journal of Supercritical Fluids, ISSN 0896-8446, E-ISSN 1872-8162, Vol. 135, p. 91-97Article in journal (Refereed)
    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.

  • 2.
    Gustinelli, Graziele
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Svelander, Cecilia
    Chalmers University of Technology, Sweden.
    Andlid, Thomas
    Chalmers University of Technology, Sweden.
    Lundin, Leif
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Ahrné, Lilia
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden; University of Copenhagen, Denmark.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity2018In: Journal of Food Quality, ISSN 0146-9428, E-ISSN 1745-4557, Vol. 2018, article id 6046074Article in journal (Refereed)
    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.

  • 3.
    Svanberg, Lina
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Malmberg, Kajsa
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Gustinelli, Graziele
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Öhgren, Camilla
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Persson, Ingela
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Brive, Lena
    RISE - Research Institutes of Sweden, Bioscience and Materials, Chemistry and Materials.
    Wassén, Sophia
    Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels2019In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 272, p. 273-278Article in journal (Refereed)
    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)).

  • 4.
    Svanberg, Lina
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Wassén, Sophia
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Gustinelli, Graziele
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Öhgren, Camilla
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    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 storage2019In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 280, p. 146-153Article in journal (Refereed)
    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.

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