Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels

• Published in: Food chemistry Vol. 272; pp. 273 - 278
• Main Authors: Svanberg, Lina, Malmberg, Kajsa, Gustinelli, Graziele, Öhgren, Camilla, Persson, Ingela, Brive, Lena, Wassén, Sophia
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.01.2019
• Subjects: Anthocyanins; Anti-microbial effects; Aspergillus; Bilberry seed oil; Emulsification; Emulsions; Fatty acids; Food storage; Gas chromatography; Lipid oxidation; Mass spectrometry; Microbial spoilage; Microstructure; Oil-in-water emulsions; Oils and fats; Oxidation; Phase separation; Proteins; Seed oil; Spectrometry measurements; Spoilage; Vaccinium myrtillus; Whey protein isolate; Anthocyanins; Emulsions; Microstructure; Bilberry seed oil; Microbial spoilage; Lipid oxidation

•Developed valorised emulsions with anthocyanins and bilberry seed oil.•Stable microstructure and no phase separation occurred during storage.•Anthocyanins reduced the oxidation of bilberry seed oil during storage.•No antimicrobial effect of anthocyanins was observed in the emulsions. The objective...