Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Betül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro Jesús García Moreno, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.

Original languageEnglish
JournalFood Chemistry
Volume255
Pages (from-to)290-299
ISSN0308-8146
DOIs
Publication statusPublished - 30 Jul 2018

Keywords

  • 50–70% o/w emulsion
  • Cod liver oil
  • Emulsifier
  • Lipid oxidation
  • Modified alginate
  • Omega-3
  • Oxidative stability
  • Physical stability

Cite this

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title = "Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions",
abstract = "Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70{\%}) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.",
keywords = "50–70{\%} o/w emulsion, Cod liver oil, Emulsifier, Lipid oxidation, Modified alginate, Omega-3, Oxidative stability, Physical stability",
author = "Bet{\"u}l Yesiltas and S{\o}rensen, {Ann-Dorit Moltke} and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Sampson Anankanbil and Zheng Guo and Charlotte Jacobsen",
year = "2018",
month = "7",
day = "30",
doi = "10.1016/j.foodchem.2018.02.074",
language = "English",
volume = "255",
pages = "290--299",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions. / Yesiltas, Betül; Sørensen, Ann-Dorit Moltke; García Moreno, Pedro Jesús; Anankanbil, Sampson; Guo, Zheng; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 255, 30.07.2018, p. 290-299.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

AU - Yesiltas, Betül

AU - Sørensen, Ann-Dorit Moltke

AU - García Moreno, Pedro Jesús

AU - Anankanbil, Sampson

AU - Guo, Zheng

AU - Jacobsen, Charlotte

PY - 2018/7/30

Y1 - 2018/7/30

N2 - Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.

AB - Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.

KW - 50–70% o/w emulsion

KW - Cod liver oil

KW - Emulsifier

KW - Lipid oxidation

KW - Modified alginate

KW - Omega-3

KW - Oxidative stability

KW - Physical stability

U2 - 10.1016/j.foodchem.2018.02.074

DO - 10.1016/j.foodchem.2018.02.074

M3 - Journal article

VL - 255

SP - 290

EP - 299

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -