Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
Artikel i vetenskaplig tidskrift, 2019

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)).

Emulsions

Anthocyanins

Microbial spoilage

Lipid oxidation

Bilberry seed oil

Microstructure

Författare

Lina Svanberg

RISE Research Institutes of Sweden

Kajsa Malmberg

RISE Research Institutes of Sweden

Graziele Gustinelli Carvalho

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

RISE Research Institutes of Sweden

C. Ohgren

RISE Research Institutes of Sweden

Ingela Persson

RISE Research Institutes of Sweden

Lena Brive

RISE Research Institutes of Sweden

Sophia Wassén

RISE Research Institutes of Sweden

Food Chemistry

0308-8146 (ISSN)

Vol. 272 273-278

Ämneskategorier

Fysikalisk kemi

Livsmedelsteknik

Annan kemi

DOI

10.1016/j.foodchem.2018.06.064

Mer information

Senast uppdaterat

2018-08-30