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Matsumiya K. Studies on interfacial properties of microgels and their application for food emulsions and foams. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Matsumura Y. Studies on Factors Governing Quality of Food Emulsions. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int 2019; 116:1-11. [DOI: 10.1016/j.foodres.2018.12.056] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/20/2018] [Accepted: 12/24/2018] [Indexed: 11/26/2022]
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Mao L, Roos YH, Biliaderis CG, Miao S. Food emulsions as delivery systems for flavor compounds: A review. Crit Rev Food Sci Nutr 2017; 57:3173-3187. [DOI: 10.1080/10408398.2015.1098586] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Like Mao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Costas G. Biliaderis
- Department of Food Science, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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Lee LW, Liu X, Wong WSE, Liu SQ. Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Li JJ, Dong M, Liu YL, Zhang LL, Zhang Y, Yang ZY, Ren JN, Pan SY, Fan G. Effect of Food Emulsifiers on Aroma Release. Molecules 2016; 21:511. [PMID: 27110762 PMCID: PMC6272848 DOI: 10.3390/molecules21040511] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 04/09/2016] [Accepted: 04/14/2016] [Indexed: 11/16/2022] Open
Abstract
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.
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Affiliation(s)
- Jia-Jia Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Man Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan-Long Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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