Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models - UTU Research Portal

A1 Refereed original research article in a scientific journal

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models

Authors: Hakanen, Sari A.; Damerau, Annelie; Ogrodowska, Dorota; Seubert, Annalisa; Brandt, Waldemar; Laaksonen, Oskar; Tanska, Malgorzata; Linderborg, Kaisa M.

Publisher: ELSEVIER

Publishing place: AMSTERDAM

Publication year: 2025

Journal: LWT - Food Science and Technology

Journal name in source: LWT-FOOD SCIENCE AND TECHNOLOGY

Journal acronym: LWT-FOOD SCI TECHNOL

Article number: 117305

Volume: 216

Number of pages: 11

ISSN: 0023-6438

eISSN: 1096-1127

DOI: https://doi.org/10.1016/j.lwt.2024.117305

Web address : https://doi.org/10.1016/j.lwt.2024.117305

Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/484254220

Abstract

To hinder oxidation and mask flavor, linseed oil was encapsulated using maltodextrin with pea, soy, or whey protein, and incorporated in dark chocolate and shortbread cookie models. While the spray dried emulsions with whey protein and maltodextrin were most stable, this behaviour did not translate to food models. In volatiles, the fortification with pea protein capsules had closer resemblance to the control than other spray-dried samples. Storage time increased the volatiles of particularly soy and whey samples. In flavor, the pea sample, and in appearance and texture, the soy sample resembled closest the control chocolate. Addition of the spray dried emulsion increased the darkness, rancidity, roasted flavor, and hardness of the cookies. While the pea protein emerged as an intriguing choice for shell material in spray-drying of linseed oil, also fortification with nonencapsulated linseed oil resulted in favorable outcomes based on sensory perception and volatile profiles of the food models.

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Funding information in the publication:
The work was carried out with financial support from the Academy of Finland project "Omics of oxidation - Solutions for a better quality of docosahexaenoic and eicosapentaenoic acids" (Decision No. 315274) . Personal grants to Sari A. Hakanen from the Turku University foundation, the Finnish Cultural Foundation, and the Magnus Ehrnrooth foundation are also acknowledged. Further, personal financial grant to Annelie Damerau from the Finnish Cultural Foundation is acknowledged.