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Flaxseed additive application in dairy products production

December 2011
Procedia Food Science 1:275–280

DOI: 10.1016/j.profoo.2011.09.043

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Nowadays the special attention of scientists is focused on flaxseed that is rich in polyunsaturated fatty acids ω-3 and ω-6, proteins, water-soluble polysaccharides, dietary fibre, lignin, vitamins, minerals and phenolic compounds. Paying attention is caused by flaxseed ability to have a great influence on human health, prevent cardiovascular diseases, gastrointestinal problems and cancer. New butter with flaxseed additive and flaxseed additive technology were developed by us. The suspension microstructure of flaxseed additive was studied. It was revealed that microstructure of flaxseed additive is multicomponent and structured system. It consists of uninterrupted phase of polysaccharides solution and structural elements such as particles of flaxseed, globules and areas with a cellular structure from polygonal cells. As a result the mechanism of microstructure suspension formation was proposed. It has a few stages. They are the formation of dispersion of globules, the aggregation of globules and formation of areas with a cellular structure. Sensory evaluation has shown that butter with flaxseed additive has pure creamy flavour and odor without flavour and odor of additive, yellow color and good spreadability and plasticity. It was proven that addition of structured suspension of flaxseed additive makes structure destruction decrease and plasticity increase. It was also revealed that recovering ability of butter structure soars when flaxseed additive dose increases. This fact indicates that butter with the flaxseed additive has coagulation-crystallization structure with domination of the coagulation one. Decrease of structure destruction and increase of recovering ability of butter structure apparently due to the formation of additional intermolecular bonds between the components of flaxseed additive and butter.

Microstructure of the aqueous suspension of flaxseed additive. Stirring duration: a – 5, b – 10, c – 20, d – 25 min; А – aggregates, G – globules, F – particles of flaxseed additive, К – area of the cellular structure

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Restoration of butter structure with different doses of flaxseed additive

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Procedia Food Science 1 (2011) 275 – 280

Available online at www.sciencedirect.com

and Food (ICEF 11) Executive Committee.

doi:10.1016/j.profoo.2011.09.043

vailable online at www.sciencedirect.com

Procedia – Food Science 00 (2011) 000–000

Procedia

Food Science

www.elsevier.com/locate/procedia

International Congress on Engineering and Food (ICEF11)

Flaxseed additive application in dairy products production

Sergey Ivanov

, Tamara Rashevskaya

, Marina Makhonina



National University of Food Technologies,Vladimirskaya, 68, Kiev 01601, Ukraine

Abstract

Nowadays the special attention of scientists is focused on flaxseed that is rich in polyunsaturated fatty acids ω-3 and

ω-6, proteins, water-soluble polysaccharides, dietary fibre, lignin, vitamins, minerals and phenolic compounds.

Paying attention is caused by flaxseed ability to have a great influence on human health, prevent cardiovascular

diseases, gastrointestinal problems and cancer. New butter with flaxseed additive and flaxseed additive technology

were developed by us. The suspension microstructure of flaxseed additive was studied. It was revealed that

microstructure of flaxseed additive is multicomponent and structured system. It consists of uninterrupted phase of

polysaccharides solution and structural elements such as particles of flaxseed, globules and areas with a cellular

structure from polygonal cells. As a result the mechanism of microstructure suspension formation was proposed. It

has a few stages. They are the formation of dispersion of globules, the aggregation of globules and formation of areas

with a cellular structure. Sensory evaluation has shown that butter with flaxseed additive has pure creamy flavour and

odor without flavour and odor of additive, yellow color and good spreadability and plasticity. It was proven that

addition of structured suspension of flaxseed additive makes structure destruction decrease and plasticity increase. It

was also revealed that recovering ability of butter structure soars when flaxseed additive dose increases. This fact

indicates that butter with the flaxseed additive has coagulation-crystallization structure with domination of the

coagulation one. Decrease of structure destruction and increase of recovering ability of butter structure apparently

due to the formation of additional intermolecular bonds between the components of flaxseed additive and butter.

Executive Committee Members

Keywords: Flaxseed additive; butter; microstructure; cellular structure; coagulation-crystallization structure.

1. Introduction

In recent years, physicians all over the world state the fact of health deterioration of the world's

population, reduction in life expectancy, decrease in working capacity and body’s resistance to infection.



Corresponding author. Tel.: +3-8066-427-7122; fax: +3-8044-289-0102.

E-mail address: marina2001@ukr.net

and Food (ICEF 11) Executive Committee.

276 Sergey Ivanov et al. / Procedia Food Science 1 (2011) 275 – 280

Sergey Ivanov, Tamara Rashevskaya, Marina Makhonina / Procedia – Food Science 00 (2011) 000–000

The possible solution to this problem is physiologically balanced, healthy diet that is rich in biologically

active substances, including essential components. Nowadays there are over a thousand items of

functional ingredients that are used for creating therapeutic food products. Polyunsaturated fatty acids

(PUFA) ω-3 and ω-6 have attracted the special attention of physicians because these acids have an ability

to participate in the structural and functional organization of cell membranes, they regulate fat

metabolism, reduce blood cholesterol level and have the cardioprotective effect [1]. PUFA ω-3 and ω-6

can be found abundantly in flaxseed. In recent years, scientists and nutritionists around the world pay

attention to the health benefits of flaxseed. According to its physical-chemical composition, flaxseed is a

multicomponent system with plant biologically active substances such as oil (it is rich in essential fatty

acids ω-3 (α-linolenic acid) and ω-6 (linoleic acid)), protein, dietary fibre, soluble polysaccharides, lignin,

phenolic compounds, vitamins A, C, F, E and mineral elements P, Mg, K, Na, Fe, Cu, Mn, Zn [2, 3]. In

flaxseed oil PUFA ω-3 and ω-6 are contained in the optimum ratio 1:10. Currently flaxseed and flaxseed

preparations are widely used in medicine as an enveloping and wound-healing agent in the treatment of

gastrointestinal, cardiovascular, nervous diseases and cancer. It is particularly useful for the elderly,

weakened children and postsurgical patients. Flaxseed is needed for all healthy people during their mental

and physical activities, for students and pupils in order to improve their academic achievement, for

everyone who works with the computer or is exposed to various radiations. A detailed analysis of

published data has shown the applicability of multicomponent flaxseed system in food technology. It is

corresponds to world tendencies of food industry development.

Taking the above mentioned into consideration a new kind of butter with flaxseed additive and

flaxseed additive technology were developed at the National University of Food Technologies. Flaxseed

additive adds to butter as a suspension in buttermilk. Previous studies [4] have revealed that the addition

of plant additives affects significantly the formation of butter micro-and nanostructure. Therefore, to

better understand the micro-and nanostructure of butter with flaxseed additive it is necessary to study the

microstructure of water suspension of flaxseed additive.

2. Materials & Methods

Microstructure of aqueous suspension of flaxseed additive was studied by the optical microscope. The

suspension was prepared by stirring flaxseed additive with distilled water in a ratio 1:4 at 20 ± 2 °C, the

stirrer speed was 250 rpm. Model samples of butter with flaxseed additive were manufactured. The

percentage of additive in butter were 0,8; 1,2; 1,6%. Butter without additive was used as a control sample.

The moisture content in all samples was 25%. Butter samples were stored at +5 °C. The degree of

structure destruction and the relaxation behaviour of butter structure (butter structure restoration) were

measured at +18 °C as had been described in [5].

3. Results & Discussion

The effect of stirring on the microstructure formation of the flaxseed additive suspension was investigated.

After the first 5 minutes of stirring suspension microstructure (Fig. 1,a) contains flaxseed particles F (up to 10

micrometers), globules G (d~2-10 micrometers) and uninterrupted phase of polysaccharides solution. Globules

are mostly spherical in shape, and only some of them are ellipsoid. The formation of aggregate A from globules

is viewed near the flaxseed particle F

. Stirring the suspension for 10 minutes cause the further microstructure

formation (Fig. 1,b). Particles of additive swell, they increase in size 2 times, and globules G form

aggregates in size 20-40 micrometers. After 20 minutes of stirring the formation of the cellular structure

K (Fig. 1, c) in microstructure of flaxseed additive suspension is observed. The cellular structure consists

of polyhedral cells 17-30 micrometers. There are small globules d~2-6 micrometers at the periphery of

the cells. Fig. 1, d shows an area of the cellular structure, which was formed in the suspension after 25

minutes of stirring. In Fig. 1,d well-defined cell’s bonds and cell’s internal structure is seen. There is

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Sergey Ivanov et al. / Procedia Food Science 1 (2011) 275 – 280

Sergey Ivanov, Tamara Rashevskaya, Marina Makhonina / Procedia – Food Science 00 (2011) 000–000 3

more compact packing of globules in the internal structure than in Fig. 1, c. The formation of globules

and cellular structure apparently are due to the heterogeneous composition of water-soluble flaxseed

polysaccharides. According to the literature [3, 6], they are heterogeneous and consist of two fractions: an

acidic pectin-like and a neutral arabinoxylan fractions. As a result of researches the mechanism of

microstructure formation of flaxseed suspension was proposed (Fig. 2). In the early stages of the

suspension preparation particles of additive swell, molecules of water diffuse into the particles. Hydration

leads to the destruction of weak bonds between macromolecules, therefore macromolecules of flaxseed

soluble polysaccharides and proteins diffuse into the aqueous phase. In this case, the diffusion of the

acidic pectin-like fraction passes before the neutral one because of their smaller molecular mass.

Hydrated films of oriented aqueous dipoles around the -COOH groups of acidic polysaccharides shield

some parts of macromolecules and reduce the electrostatic repulsion between them. It leads to a twisting of

molecules and to the formation of globular structures [7] at the earlier stage of suspension microstructure

formation (a). The convergence of globules and the formation of aggregates (b) take place in the suspension of

flaxseed additive during the stirring process. It is due to the forces of intermolecular interaction. Further

thermal conditioning of the suspension increases the concentration of neutral arabinoxylan fraction in the

suspension. Accordingly, the amount of hydrophobic groups -CH2- also raises. The presence of those

macromolecule’s part unprotected by hydrated films leads to the interpenetration of hydrocarbon chains and to

the formation of intermolecular bonds. Acording to A.D. Zimone [7] such kind of structures have frame-like

form that looks like polyhedral cells. The initial stage of forming a cellular structure is (a) and cellular

structure is (d). Therefore the suspension of flaxseed additive is multicomponent and structured.

Fig. 1. Microstructure of the aqueous suspension of flaxseed additive. Stirring duration: a – 5, b – 10, c – 20, d – 25 min; А – aggregates, G –

globules, F – particles of flaxseed additive, К – area of the cellular structure

278 Sergey Ivanov et al. / Procedia Food Science 1 (2011) 275 – 280

Sergey Ivanov, Tamara Rashevskaya, Marina Makhonina / Procedia – Food Science 00 (2011) 000–000

Fig. 2. The mechanism of microstructure formation of flaxseed additive suspension: a - dispersion of globules; b - the aggregation of

globules; c – the initial stage of cellular areas formation; d – cellular structure

Previously, based on the results of integrated studies of butter with plant food additives it was found

that introduction of structured solutions of additives significantly affects the structure and texture of

butter, and improves its quality [4, 8].

Sensory evaluation has shown that butter with flaxseed additive has pure creamy flavour and odor

without flavour and odor of additive, homogeneous yellow color and a good spreadability and plasticity.

The excellent combination of flaxseed additive with butter was noted.

The main structural and mechanical characteristics of butter include the degree of destruction and the

restoration of structure. According to A.J. Haighton [5] the structure destruction degree of 70 - 75% (at t =

18° C) indicates the optimum hardness and plasticity of butter. Coagulation structure is dominant in this

butter, and when the destruction degree is 80% and more the dominant structure is the crystallization one.

Fig. 3 shows, that only the butter samples with flaxseed additive are characterized by the optimum hardness (according

to A.J. Haighton). At the same time with the increase of the percentage of flaxseed additive the degree of structure

destruction decreases, which indicates the strengthening of coagulation bonds in butter samples with

higher content of additive and improvement of its plasticity. Consequently, the application of flaxseed

additive into butter promotes the formation of coagulation-crystallization structure with dominant

coagulation structure.

Fig. 3. Degree of structure destruction of butter with flaxseed additive

Results of research of restoration of butter structure with different doses of flaxseed additive during the

thermostating at +18°C are illustrated in Figure 4. Restoration process of the structure of all butter

samples with flaxseed additive is faster than of the control one. Therefore at 11

day of thermostating the

restoration degree of the control sample structure is 47.0%, while butter samples with 0,8%, 1,2% and

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Sergey Ivanov et al. / Procedia Food Science 1 (2011) 275 – 280

Sergey Ivanov, Tamara Rashevskaya, Marina Makhonina / Procedia – Food Science 00 (2011) 000–000 5

1,6% dose of additive is 68,5%, 70,9% and 76 2% respectively. Thus with an increase of the dose of

applied additive the butter structure ability to restoration improves. It confirms that in all butter samples

with flaxseed additive the coagulation-crystallization structure is formed with domination of coagulation

structure. The reduction of destruction degree and improvement of restoration ability of butter structure

with the increase of dose of applied flaxseed additive can be explained by an increase of the number of

additive particles in butter structure. It leads to appearance of additional intermolecular and hydrophilic

bonds between the components of additive and butter, as a result the density of secondary spatial grid in

butter structure increases.

Fig. 4. Restoration of butter structure with different doses of flaxseed additive

4. Conclusion

The results of the researches have shown that microstructure of the multicomponent suspension of

flaxseed additive is structured. Microstructure includes particles of flaxseed, globules, aggregates and has

a cellular microstructure. The formation mechanism of the suspension microstructure of flaxseed additive

was proposed, which includes such stages as a formation of globules, an aggregation of globules in

aggregates, the formation of areas with cellular structure.

It was stated that the application of structured suspension of flaxseed additive helps to improve

characteristics of butter structure: the degree of destruction decreases and the restoration of butter

structure after mechanical destruction increases.

References

[1] De Filippis A.P., Sperling L.S. 2006. Understanding omega-3’s. American Heart Journal. 151 (3), 564-570.

280 Sergey Ivanov et al. / Procedia Food Science 1 (2011) 275 – 280

Sergey Ivanov, Tamara Rashevskaya, Marina Makhonina / Procedia – Food Science 00 (2011) 000–000

[2] Bhatty R.S., Cuannane S.C., Thompson L.U. 1995. Flaxseed in Human Nutrition. AOCS Press, p.304

[3] Flaxseed: a functional food for the 21st century. Canadian Chemical News. 1998, May.

[4] Rashevskaya T.A, Ukrainets A.I. 2005. Nanostructure of Butter with Biopolimer Pectin Additive. Book of Abstract the

European MRS Spring Meeting 2005, Symposium A “Current Trends in Nanoscience – from Materials to Applications”,

Strasbourg, France, 31 May – 3 June, 2005. p.56.

[5] Haighton A.J. 1965. Worksoftening of Margarine and Shortening J. Amer. Oil Chem. Soc. 42, 27-30.

[6] Cui W., Mazza G., Biliaderis C.G. 1994. Chemical Structure, Molecular Size Distributions, and Rheological Properties of

Flaxseed Gum. J. Agric. Food Chem, 42, 1891-1895.

[7] Зимон А.Д., Лещенко Н.Ф. 2001. Коллоидная химия. Москва, АГАР, с. 320.

[8] Рашевська Т.О., Українець А.І. 2008. Перспективи створення нанотехнологій молочних продуктів функціонального

призначення. Молочна промисловість, 1(44), 65 −71.

Presented at ICEF11 (May 22-26, 2011 – Athens, Greece) as paper FMS1226.

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Article

Sep 1994

Flaxseed gum extracted under optimum conditions of temperature (85-90 degrees C), pH (6.5-7.0), and a water:seed ratio (13.0) was subjected to dialysis and fractionation by ion exchange chromatography on a high-capacity DEAE-cellulose column. The two fractions obtained [an acidic fraction (AFG) and a neutral fraction (NFG)] were characterized on the basis of molecular size distributions, chemical structure, and theological properties. The neutral fraction was composed of arabinoxylans and was free of uronic acids. The acidic fraction consisted mainly of pectic-like polysaccharides containing L-rhamnose, D-galactose, and D-galacturonic acid. The higher viscosity of solutions of the neutral fraction can be explained by the presence of a beta-D-(1,4)-xylan backbone of the arabinoxylan component, exhibiting a higher hydrodynamic volume than the acidic fraction. In contrast, the weak solution theological properties of the acidic fraction could be attributed to the smaller molecular size of its constituent polysaccharides.

Work Softening of Margarine and Shortening

Article

Feb 1965

A. J. Haighton

Margarine and butter have a certain yield value which is mainly determined by the fact that the fat crystals do not move in respect of each other but are fixed in a tridimensional network. The permanent network greatly contributes to the total hardness (60–80%). This contribution can be determined by kneading the sample isothermally and by measuring the hardness before and after kneading. The decrease in hardness is called the “structural hardness” and the relative decrease the “worksoftening.” These values give a certain impression of the plasticity of the product at a certain hardness, while the Spreadability Index, which can be calculated from the structural hardness and the worksoftening, is a good measure for spreadability.

Understanding omega-3's

Article

Apr 2006

Omega-3 fatty acids are a subset of polyunsaturated fatty acids found in marine sources as eicosapentaenoic acid and docosahexaenoic acid and in some leafy vegetables, nuts, and oils as alpha-linolenic acid (ALA). The metabolism of omega-3's may explain the cardioprotective effects observed in epidemiologic and experimental studies. Although most data for cardioprotective effects come from studies of marine sources, vegetable sources of omega-3 fatty acids (alpha-linolenic acid) may have similar effects through in vivo conversion to eicosapentaenoic acid and docosahexaenoic acid. This document will provide an overview of omega-3 fatty acids with a focus on specific sources, metabolism, safety issues, and their potential indication for cardiovascular prevention.

Перспективи створення нанотехнологій молочних продуктів функціонального призначення

Apr 2008
65-71

Т О Рашевська
А І Українець

Рашевська Т.О., Українець А.І. 2008. Перспективи створення нанотехнологій молочних продуктів функціонального призначення. Молочна промисловість, 1(44), 65 −71. Presented at ICEF11 (May 22-26, 2011 – Athens, Greece) as paper FMS1226.

Nanostructure of Butter with Biopolimer Pectin Additive