Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads

LWT

Volumn 43, Issue 6, 2010, Pages 843-848

  Alexa, Raluca I ^a,b   Mounsey, John S ^a   O'Kennedy, Brendan T ^a   Jacquier, Jean C ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Microstructure; Oxidation; Rheology; Water in oil spreads; Carrageenan

Indexed keywords

ELASTICITY; EMULSIFICATION; FOOD STORAGE; GELATION; OXIDATION;

AQUEOUS PHASIS; CARRAGEENANS; MICROSTRUCTURE STABILITY; MICROSTRUCTURE-TEXTURE; OXIDATIVE STABILITY; RHEOLOGICAL PROPERTY; STORAGE TIME; WATER-IN-OIL; WATER-IN-OIL SPREAD; Κ-CARRAGEENAN;

MICROSTRUCTURE;

EID: 77949568897     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.10.003     Document Type: Article

References (31)

1. Basaran T.K., Coupland J.N., and McClements D.J. Monitoring molecular diffusion of sucrose in Xanthan solutions using ultrasonic velocity measurements. Journal of Food Science 64 (1999) 125-128
2. Benichou A., Aserin A., and Garti N. Protein-polysaccharide interactions for stabilization of food emulsions. Journal of Dispersion Science and Technology 23 (2002) 93-123
3. de Bruijne D.W., and Bot A. Fabricated fat-based foods. In: Rosenthal A.J. (Ed). Food texture: Measurement and perception (1999), Aspen Publishers, Gaithersburg 185-227
4. Borwankar R.P., Frye L.A., Blaurock A.E., and Sasevich F.J. Rheological characterization of melting of margarines and tablespreads. Journal of Food Engineering 16 (1992) 55-74
5. Bot A., and Vervoort S. Hydrocolloid functionality in spreads and related products. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry 13 (2006), RSC Publishing, Cambridge 381-394
6. Caponio F., and Gomes T. Examination of lipid fraction quality of margarine. Journal of Food Science 69 (2004) 63-66
7. Chaiyasit W., Elias R., McClements D.J., and Decker E.A. Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition 47 (2007) 299-317
8. Chronakis I.S., and Kasapis S. Preparation and analysis of water continuous very low fat spreads. Lebensmittel-Wissenschaft und-Technologie 28 (1995) 488-494
9. Chronakis I.S., and Kasapis S. A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads. Carbohydrate Polymers 28 (1995) 367-373
10. Chronakis I.S. Structural-functional and water-holding studies of biopolymers in low fat content spreads. Lebensmittel-Wissenschaft und-Technologie 30 (1997) 36-44
11. Clegg S.M., Moore A.K., and Jones S.A. Low-fat margarine spreads as affected by aqueous phase hydrocolloids. Journal of Food Science 61 (1996) 1073-1079
12. Deman J.M., and Beers A.M. Fat crystal networks: structure and rheological properties. Journal of Texture Studies 18 (1987) 303-318
13. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
14. Frankel E. Lipid oxidation (1998), The Oily Press Ltd., Dundee
15. Heyraud A., Rinaudo M., and Rochas C. Physical and chemical properties of phycocolloids. In: Akatsuka I. (Ed). Introduction to applied phycology (1990), SPB Academic Publishing, The Hague 151-176
16. Himawan C., Starov V.M., and Stapley A.G.F. Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science 122 (2006) 3-33
17. International Standard IDF 74 (1974). Determination of the peroxide value of anhydrous milkfat/vegetable fat.
18. Kasapis S. Novel uses of biopolymers in the development of low fat spreads and soft cheeses. In: Doxastakis G., and Kiosseoglou V. (Eds). Novel macromolecules in food systems (2000), Elsevier Science 397-418
19. Keogh M.K. Chemistry and technology of butter and milk fat spreads. In: Fox P.F., and McSweeney P.L.H. (Eds). Advanced dairy chemistry. 3rd ed. Lipids vol. 2 (2006), Springer, New York 333-363
20. Kochhar S.P. Rancidity of milk fats. In: Rossell B. (Ed). Oils and fats. Dairy fats vol. 3 (2003), Leatherhead Publishing, UK 139-157
21. Laia O.M., Ghazalia H.M., Cho F., and Chong C.L. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed trasnesterified palm stearin: palm kernel olein mixture during storage. Food Chemistry 71 (2000) 173-179
22. Matsumura Y., Egami M., Satake C., Maeda Y., Takahashi T., Nakamura A., et al. Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsions. Food Chemistry 83 (2003) 107-119
23. McClements D.J., and Decker E.A. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science 65 8 (2000) 1270-1281
24. Morris E.R. Rheology of hydrocolloids. In: Phillips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and stabilisers for the food industry 2 (1984), Pergamon Press, Oxford 57-78
25. Mounsey J.S., Stathopoulos C.E., Chockchaisawasdee S., O'Kennedy B.T., Gee V., and Doyle J. Effect of zinc fortification on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan. European Food Research and Technology 227 (2008) 675-681
26. Narine S.S., and Marangoni A.G. Relating structure of fat crystal networks to mechanical properties: a review. Food Research International 32 (1999) 227-248
27. Oakenfull D., and Scott A. The role of the cation in the gelation of kappa-carrageenan. In: Phillips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and stabilisers for the food industry 5 (1990), Oxford University Press, Oxford 507-510
28. Ojijo N.K.O., Kesselman E., Shuster V., Eichler S., Eger S., Neeman I., et al. Changes in microstructural, thermal, and rheological properties of olive/monoglycerides networks during storage. Food Research International 37 (2004) 385-393
29. Sirendi M., Gohtani S., and Yamano Y. Effect of some polysaccharides on oxidative stability of methyl linoleate in emulsions. Journal of Dispersion Science and Technology 19 (1998) 679-694
30. de Souza M.C.R., Marques C.T., Dore C.M., da Silva F.R.F., Rocha H.A.O., and Leite E.L. Antioxidant activities of sulfated polysaccharides from brown and red seaweeds. Journal of Applied Phycology 19 (2007) 153-160
31. Wang J., Liu L., Zhang Q., Zhang Z., Qi H., and Li P. Synthesized oversulphated, acetylated and benzoylated derivatives of fucoidan extracted from Laminaria japonica and their potential antioxidant activity in vitro. Food Chemistry 114 (2009) 1285-1290