Dynamic Aroma Release from Complex Food Emulsions
| Autor: | Robert S. T. Linforth, Marijana M. Dragosavac, Xiaolu Pu, Bettina Wolf |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Glycerol
Succinic Anhydrides 0106 biological sciences Starch Polysorbates 01 natural sciences chemistry.chemical_compound medicine Membrane emulsification Aroma biology Polysaccharides Bacterial 010401 analytical chemistry Succinic anhydride Water food and beverages General Chemistry biology.organism_classification 0104 chemical sciences Creaming chemistry Chemical engineering Emulsifying Agents Odorants Polyglycerol polyricinoleate Emulsion Emulsions Ricinoleic Acids General Agricultural and Biological Sciences Hydrophobic and Hydrophilic Interactions Xanthan gum 010606 plant biology & botany medicine.drug |
| Zdroj: | Journal of Agricultural and Food Chemistry. 67:9325-9334 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality. |
| Databáze: | OpenAIRE |
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