Ultrasound-assisted emulsification of roasted coffee oil in complex coacervates and real-time coffee aroma release by PTR-ToF–MS
| Autor: | Kurozawa, Louise Emy, 1980 |
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| Přispěvatelé: | UNIVERSIDADE ESTADUAL DE CAMPINAS |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Repositório Institucional da Unicamp Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP Repositório da Produção Científica e Intelectual da Unicamp |
| Popis: | Agradecimentos: The authors thank Café Iguaçu, Gelita, and Nexira for providing the samples. The authors were fnancially supported by the Zürich University of Applied Sciences and the Brazilian government (CAPES) Abstract: Roasted cofee oil (RCO) is rich in volatile organic compounds (VOCs), but the VOCs’ volatility and the presence of unsaturated fatty acids make RCO unstable. The microencapsulation process can extend RCO properties by transforming the liquid RCO into stable powders for further application in cofee brews to better result in-cup. In this work, a central composite rotational design was used to study the efect of the emulsifcation process and discuss the efect of added microcapsules to instant cofees on the time-resolved release of VOCs upon reconstitutions. Capsules were produced by complex coacervation loaded with RCO, and ultrasound-assisted (US) emulsifcation was used to obtain stable cofee oil–loaded emulsions. VOC release was monitored by proton-transfer reaction time-of-fight mass spectrometry (PTR-ToF–MS). High encapsulation efciency (EE) (>80%) was obtained even at a high load (100%) of RCO. EE was only afected by US power while particle mean size (D43) was strongly afected by US power and the RCO concentration. The presence of microcapsules afected the VOC release from the moment of reconstitution. The microcapsules accelerated the VOC release in soluble cofee, while in instant cappuccino, an opposite efect was observed. A zero-order model described well the mechanism of VOC release during the frst 300 s. The difusional exponent values of the Korsmeyer–Peppas equation explained a zero-order transport during the frst seconds of release (burst efect) and a non-Fickian release mechanism when the release slowed down. Such fndings shed new light on the development of instant cofees in order to improve their sensorial properties COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado |
| Databáze: | OpenAIRE |
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