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Physical and oxidative stability of n-3 delivery emulsions added seaweed-based polysaccharide extracts from Nordic brown algae Saccharina latissima
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  • Ditte Hermund,
  • Ioanna Anagnostara,
  • Xiaoru Hou,
  • Maria Mikkelsen,
  • Nanna Rhein-Knudsen,
  • Anne-Belinda Bjerre,
  • Anne Meyer,
  • Charlotte Jacobsen
Ditte Hermund
DTU Fødevareinstituttet
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Ioanna Anagnostara
DTU Fødevareinstituttet
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Xiaoru Hou
Danish Technological Institute
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Maria Mikkelsen
DTU Bioengineering
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Nanna Rhein-Knudsen
DTU Bioengineering
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Anne-Belinda Bjerre
Danish Technological Institute
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Anne Meyer
DTU Bioengineering
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Charlotte Jacobsen
DTU Fødevareinstituttet
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Abstract

Enriching foods with long-chain (LC) n-3 polyunsaturated fatty acids (PUFAs) requires a delivery emulsion system, which is both thermodynamically and oxidatively stable. The antioxidant and stabilizing properties of three types of polysaccharide extracts from brown algae Saccharina latissima with mixed composition of polysaccharides (SA: 98% Sodium alginate, SF: 90% alginate and 9% fucoidan, SL: 14.5% fucoidan, 9.5% laminarin and co-extracted non-polysaccharides) were evaluated. SA, SF, SL and REF (added commercial sodium alginate) all showed in vitro ferrous ion chelating ability in the order: SA(99%)>SL(78%)>REF(31%)>SF(16%). The difference in antioxidant activity between SA, REF and SF appeared related to structural differences of alginate (M/G ratio). A storage trial was conducted using 70% (w/w) fish oil-in-water delivery emulsions added sodium caseinate (NaCas) (0.23 wt%) as emulsifier in combination with SA, SF, SL or commercial NaAlg (REF) in different concentrations (C1=0.1, C2=0.2 C3=0.3 and C4=0.4 wt%). A control with only NaCas were included (CON). The physical (e.g. creaming and droplet-size distribution) and oxidative (peroxide value and volatiles) stability of the emulsions, were evaluated (12 days, dark at 20˚C). Acceptable physical stability (creaming index, CI) was found for, REF (all concentrations), SF=0.2 wt% (C2), SL and SA=0.3 wt% (C3) and 0.4 wt% (C4). In general, the oxidative stability decreased by adding REF, SA and SF (except for REF at C1), as prooxidant activity was observed. However, SA showed antioxidant activity against formation of 2-ethylfuran. SL showed antioxidant activity in decreasing formation of volatile compounds in emulsions when added in concentrations above 0.2 wt%.
27 Sep 2021Submitted to Journal of the American Oil Chemists' Society
27 Sep 2021Submission Checks Completed
27 Sep 2021Assigned to Editor
01 Oct 2021Reviewer(s) Assigned
18 Oct 2021Review(s) Completed, Editorial Evaluation Pending
25 Oct 2021Editorial Decision: Revise Major
10 Nov 20211st Revision Received
10 Nov 2021Submission Checks Completed
10 Nov 2021Assigned to Editor
11 Nov 2021Reviewer(s) Assigned
15 Nov 2021Review(s) Completed, Editorial Evaluation Pending
20 Nov 2021Editorial Decision: Accept
Mar 2022Published in Journal of the American Oil Chemists' Society volume 99 issue 3 on pages 239-251. 10.1002/aocs.12566