Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions

Ditte Baun Hermund*, Betül Yesiltas, Ioanna Anagnostara, Alyssa Marie Soria Caindec, Xiarou Hou, Randi Neerup, Yuhong Huang, George E. Anasontzis, Lene Lange, Charlotte Jacobsen

*Corresponding author for this work

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Abstract

The protection of long-chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) against oxidation when added into food matrices could be achieved by the development of fish-oil delivery emulsions and by the addition of antioxidants.
Commercial alginate, a brown algae polysaccharide, in combination with sodium caseinate (NaCas), is widely used by the food industry to stabilize emulsions. Moreover, previous studies have reported that laminarin and fucoidans, both brown-algae polysaccharides, show antioxidant activity.
In this work, alginate (NaAlg), fucoidan, and laminarin were extracted from the brown alga Saccharina latissima (kindly provided by Ocean Rainforrest, Faeroe Islands) and examined for their stabilizing properties. The potential of these polysaccharides in preventing lipid oxidation and in maintaining the physical stability of 70% (w/w) fish oil-in-water emulsions were studied. The polysaccharides were formulated in different concentration (0-0.4%, w/w) together with NaCas (0.23%, w/w) into the aqueous phase. The physical (e.g. creaming, droplet-size distribution, and apparent viscosity) and oxidative (peroxide value and secondary oxidation products) stability of the emulsions, were evaluated during 12 days of storage in the dark at 20˚C.
Results showed that the antioxidant activity of fucoidan, laminarin and NaAlg derived from S. latissima in emulsion systems was only observed for laminarin and for some concentrations of NaAlg. It was found that laminarin was the most promising polysaccharide to enhance the oxidative stability of the emulsions. However, the physical stability of the emulsions added laminarin was poor at low concentrations. Hence, it can be recommended to use laminarin extracts for stabilizing 70% (w/w) fish oil-in-water emulsions both physically and oxidatively at a concentration of 0.3% (w/w) together with 0.23% (w/w) NaCas.
Original languageEnglish
Publication date2019
Number of pages1
Publication statusPublished - 2019
Event49th Conference of the West European Fish Technologists Association (WEFTA) - Torshavn, Faroe Islands
Duration: 14 Oct 201918 Oct 2019
Conference number: 49

Conference

Conference49th Conference of the West European Fish Technologists Association (WEFTA)
Number49
CountryFaroe Islands
CityTorshavn
Period14/10/201918/10/2019

Cite this

Hermund, D. B., Yesiltas, B., Anagnostara, I., Caindec, A. M. S., Hou, X., Neerup, R., ... Jacobsen, C. (2019). Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions. Abstract from 49th Conference of the West European Fish Technologists Association (WEFTA), Torshavn, Faroe Islands.
Hermund, Ditte Baun ; Yesiltas, Betül ; Anagnostara, Ioanna ; Caindec, Alyssa Marie Soria ; Hou, Xiarou ; Neerup, Randi ; Huang, Yuhong ; Anasontzis, George E. ; Lange, Lene ; Jacobsen, Charlotte. / Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions. Abstract from 49th Conference of the West European Fish Technologists Association (WEFTA), Torshavn, Faroe Islands.1 p.
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title = "Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions",
abstract = "The protection of long-chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) against oxidation when added into food matrices could be achieved by the development of fish-oil delivery emulsions and by the addition of antioxidants.Commercial alginate, a brown algae polysaccharide, in combination with sodium caseinate (NaCas), is widely used by the food industry to stabilize emulsions. Moreover, previous studies have reported that laminarin and fucoidans, both brown-algae polysaccharides, show antioxidant activity. In this work, alginate (NaAlg), fucoidan, and laminarin were extracted from the brown alga Saccharina latissima (kindly provided by Ocean Rainforrest, Faeroe Islands) and examined for their stabilizing properties. The potential of these polysaccharides in preventing lipid oxidation and in maintaining the physical stability of 70{\%} (w/w) fish oil-in-water emulsions were studied. The polysaccharides were formulated in different concentration (0-0.4{\%}, w/w) together with NaCas (0.23{\%}, w/w) into the aqueous phase. The physical (e.g. creaming, droplet-size distribution, and apparent viscosity) and oxidative (peroxide value and secondary oxidation products) stability of the emulsions, were evaluated during 12 days of storage in the dark at 20˚C.Results showed that the antioxidant activity of fucoidan, laminarin and NaAlg derived from S. latissima in emulsion systems was only observed for laminarin and for some concentrations of NaAlg. It was found that laminarin was the most promising polysaccharide to enhance the oxidative stability of the emulsions. However, the physical stability of the emulsions added laminarin was poor at low concentrations. Hence, it can be recommended to use laminarin extracts for stabilizing 70{\%} (w/w) fish oil-in-water emulsions both physically and oxidatively at a concentration of 0.3{\%} (w/w) together with 0.23{\%} (w/w) NaCas.",
author = "Hermund, {Ditte Baun} and Bet{\"u}l Yesiltas and Ioanna Anagnostara and Caindec, {Alyssa Marie Soria} and Xiarou Hou and Randi Neerup and Yuhong Huang and Anasontzis, {George E.} and Lene Lange and Charlotte Jacobsen",
year = "2019",
language = "English",
note = "49th Conference of the West European Fish Technologists Association (WEFTA) ; Conference date: 14-10-2019 Through 18-10-2019",

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Hermund, DB, Yesiltas, B, Anagnostara, I, Caindec, AMS, Hou, X, Neerup, R, Huang, Y, Anasontzis, GE, Lange, L & Jacobsen, C 2019, 'Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions' 49th Conference of the West European Fish Technologists Association (WEFTA), Torshavn, Faroe Islands, 14/10/2019 - 18/10/2019, .

Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions. / Hermund, Ditte Baun; Yesiltas, Betül; Anagnostara, Ioanna; Caindec, Alyssa Marie Soria ; Hou, Xiarou ; Neerup, Randi; Huang, Yuhong; Anasontzis, George E.; Lange, Lene; Jacobsen, Charlotte.

2019. Abstract from 49th Conference of the West European Fish Technologists Association (WEFTA), Torshavn, Faroe Islands.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

TY - ABST

T1 - Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions

AU - Hermund, Ditte Baun

AU - Yesiltas, Betül

AU - Anagnostara, Ioanna

AU - Caindec, Alyssa Marie Soria

AU - Hou, Xiarou

AU - Neerup, Randi

AU - Huang, Yuhong

AU - Anasontzis, George E.

AU - Lange, Lene

AU - Jacobsen, Charlotte

PY - 2019

Y1 - 2019

N2 - The protection of long-chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) against oxidation when added into food matrices could be achieved by the development of fish-oil delivery emulsions and by the addition of antioxidants.Commercial alginate, a brown algae polysaccharide, in combination with sodium caseinate (NaCas), is widely used by the food industry to stabilize emulsions. Moreover, previous studies have reported that laminarin and fucoidans, both brown-algae polysaccharides, show antioxidant activity. In this work, alginate (NaAlg), fucoidan, and laminarin were extracted from the brown alga Saccharina latissima (kindly provided by Ocean Rainforrest, Faeroe Islands) and examined for their stabilizing properties. The potential of these polysaccharides in preventing lipid oxidation and in maintaining the physical stability of 70% (w/w) fish oil-in-water emulsions were studied. The polysaccharides were formulated in different concentration (0-0.4%, w/w) together with NaCas (0.23%, w/w) into the aqueous phase. The physical (e.g. creaming, droplet-size distribution, and apparent viscosity) and oxidative (peroxide value and secondary oxidation products) stability of the emulsions, were evaluated during 12 days of storage in the dark at 20˚C.Results showed that the antioxidant activity of fucoidan, laminarin and NaAlg derived from S. latissima in emulsion systems was only observed for laminarin and for some concentrations of NaAlg. It was found that laminarin was the most promising polysaccharide to enhance the oxidative stability of the emulsions. However, the physical stability of the emulsions added laminarin was poor at low concentrations. Hence, it can be recommended to use laminarin extracts for stabilizing 70% (w/w) fish oil-in-water emulsions both physically and oxidatively at a concentration of 0.3% (w/w) together with 0.23% (w/w) NaCas.

AB - The protection of long-chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) against oxidation when added into food matrices could be achieved by the development of fish-oil delivery emulsions and by the addition of antioxidants.Commercial alginate, a brown algae polysaccharide, in combination with sodium caseinate (NaCas), is widely used by the food industry to stabilize emulsions. Moreover, previous studies have reported that laminarin and fucoidans, both brown-algae polysaccharides, show antioxidant activity. In this work, alginate (NaAlg), fucoidan, and laminarin were extracted from the brown alga Saccharina latissima (kindly provided by Ocean Rainforrest, Faeroe Islands) and examined for their stabilizing properties. The potential of these polysaccharides in preventing lipid oxidation and in maintaining the physical stability of 70% (w/w) fish oil-in-water emulsions were studied. The polysaccharides were formulated in different concentration (0-0.4%, w/w) together with NaCas (0.23%, w/w) into the aqueous phase. The physical (e.g. creaming, droplet-size distribution, and apparent viscosity) and oxidative (peroxide value and secondary oxidation products) stability of the emulsions, were evaluated during 12 days of storage in the dark at 20˚C.Results showed that the antioxidant activity of fucoidan, laminarin and NaAlg derived from S. latissima in emulsion systems was only observed for laminarin and for some concentrations of NaAlg. It was found that laminarin was the most promising polysaccharide to enhance the oxidative stability of the emulsions. However, the physical stability of the emulsions added laminarin was poor at low concentrations. Hence, it can be recommended to use laminarin extracts for stabilizing 70% (w/w) fish oil-in-water emulsions both physically and oxidatively at a concentration of 0.3% (w/w) together with 0.23% (w/w) NaCas.

M3 - Conference abstract for conference

ER -

Hermund DB, Yesiltas B, Anagnostara I, Caindec AMS, Hou X, Neerup R et al. Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions. 2019. Abstract from 49th Conference of the West European Fish Technologists Association (WEFTA), Torshavn, Faroe Islands.