Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models
: Hakanen, Sari A.; Damerau, Annelie; Ogrodowska, Dorota; Seubert, Annalisa; Brandt, Waldemar; Laaksonen, Oskar; Tanska, Malgorzata; Linderborg, Kaisa M.
Publisher: ELSEVIER
: AMSTERDAM
: 2025
: LWT - Food Science and Technology
: LWT-FOOD SCIENCE AND TECHNOLOGY
: LWT-FOOD SCI TECHNOL
: 117305
: 216
: 11
: 0023-6438
: 1096-1127
DOI: https://doi.org/10.1016/j.lwt.2024.117305(external)
: https://doi.org/10.1016/j.lwt.2024.117305(external)
: https://research.utu.fi/converis/portal/detail/Publication/484254220(external)
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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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.
