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Massulo Souza R, Moreira CQ, Vieira RP, Coltro L, Alves RMV. Alternative flexible plastic packaging for instant coffees. Food Res Int 2023; 172:113165. [PMID: 37689919 DOI: 10.1016/j.foodres.2023.113165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Instant coffees are consumed worldwide and their packages must protect them mainly from moisture gain. Flexible packaging stand-up pouches made by PET/Al foil/LDPE are currently used but, the look for alternative materials is interesting to replace the aluminum foil with reducing costs and focusing on sustainability. Therefore, the aim of this study was to evaluate the quality loss of freeze-dried and spray-dried (agglomerated and powder) instant coffees during 365 days at 25 °C/75% RH, packaged in five plastic structures: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE (low density polyethylene), LDPE/HDPE (high density polyethylene)/LDPE, BOPP (biaxially oriented polypropylene)/BOPP met (metallized)/PP, PET/PET met/LDPE and PET/BOPP met/LDPE. The results were compared with the shelf-life estimated by modeling the moisture sorption isotherms of the products by mathematical models. Results indicated that the lower the barrier to water vapor of the packaging material, the greater the gains in moisture and water activity of the instant coffees and in addition to being thermally less stable. After 365 days of storage, the three soluble coffees still had acceptable characteristics in the five packaging structures, indicating that it is possible to replace the currently used laminate, which contains aluminum foil, with recyclable structures. However, the greatest stability for the coffees was obtained using the alternative structures: BOPP/BOPP met/PP and LDPE/HDPE/LDPE, a result that was in concordance with that obtained by mathematical modeling.
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Affiliation(s)
- Raquel Massulo Souza
- Packaging Technology Center, Cetea, Institute of Food Technology, Ital, Campinas, São Paulo, Brazil.
| | | | - Roniérik Pioli Vieira
- School of Chemical Engineering (FEQ), Department of Bioprocess and Materials Engineering (DEMBio), University of Campinas, Unicamp, Campinas, São Paulo, Brazil
| | - Leda Coltro
- Packaging Technology Center, Cetea, Institute of Food Technology, Ital, Campinas, São Paulo, Brazil
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2
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Böger B, Acre L, Viegas M, Kurozawa L, Benassi M. Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102739] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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3
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Hurst KE, Ayed C, Derbenev IN, Hewson L, Fisk ID. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chem 2021; 360:129990. [PMID: 34034053 PMCID: PMC8223491 DOI: 10.1016/j.foodchem.2021.129990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/01/2021] [Accepted: 04/27/2021] [Indexed: 01/30/2023]
Abstract
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.
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Affiliation(s)
- Katherine E Hurst
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ivan N Derbenev
- School of Chemistry, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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4
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Su K, Festring D, Ayed C, Yang Q, Sturrock CJ, Linforth R, Foster T, Fisk I. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chem 2021; 354:129579. [PMID: 33773479 PMCID: PMC8091041 DOI: 10.1016/j.foodchem.2021.129579] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 02/04/2021] [Accepted: 03/06/2021] [Indexed: 11/28/2022]
Abstract
Slight aeration of confectionery gels does not impact chewiness perception. Air as a low calorie inclusion in gels enhances sweetness perception over time. Reduction of aroma, sugar and calories in gels without affecting flavour perception. X-ray computed tomography to measure bubble size and distribution.
Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, without significantly affecting perceived chewiness. Gelatine based gels with a 23% and 38% reduction in density were formulated using aeration. Mean bubble size was consistent across all gels (0.05–0.06 mm). Time-intensity sensory evaluation was carried out by a trained sensory panel (n = 10). With aeration, no significant difference in overall flavour perception was observed in the 23% and 38% reduced sugar and aroma gels. Air inclusions create a greater surface area, therefore accelerating mass transfer of volatiles and release of sucrose at the food-saliva interface. Consequently, we propose that less calorie dense products can be produced without compromising flavour by using gel aeration technologies.
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Affiliation(s)
- Katy Su
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery,P.O. Box 204, Haxby Road, York YO91 1XY, UK
| | - Charfedinne Ayed
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Qian Yang
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Craig J Sturrock
- The University of Nottingham, Agricultural and Environmental Sciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Robert Linforth
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Tim Foster
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Ian Fisk
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough LE12 5RD, UK; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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5
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Ishwarya S P, Nisha P. Unraveling the science of coffee foam - a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:1704-1724. [PMID: 32410507 DOI: 10.1080/10408398.2020.1765136] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Coffee foam is the frothy layer that forms above the liquid phase of espresso and instant coffee beverages. While the carbon dioxide formed during roasting is responsible for crema formation in espresso, gasification is the established foaming approach in instant coffee. The protein-like fractions and polysaccharides extracted from roasted coffee promote foamability and foam stability, respectively. Crema of consolidated texture retains the volatile aromatic substances and prevents the espresso from cooling too rapidly. Further, an inverse relationship has been observed between foam persistence and volatility of aroma molecules above the cup. Gasified spray-dried instant coffee exhibited an accelerated delivery rate of hydrophobic aroma compounds. Thus, foam is the signature of a high-quality cup of coffee. Despite its various functionalities, coffee foam is scarcely investigated owing to its metastable nature. Only recently, the chemical, structural, and interfacial rheology properties of the coffee foam have been looked at. The current study intends to review the scientific knowledge acquired on coffee foam, thus far. The initial sections describe the general attributes and functions of espresso and instant coffee foam. Further, the mechanisms of formation and stabilization of coffee foam are detailed, followed by the factors influencing the same. The following discussions focus on the role of coffee foam in determining the sensory and aroma release characteristics of the beverages. The scope for future research in this field of study is highlighted in the concluding section.
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Affiliation(s)
- Padma Ishwarya S
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - P Nisha
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.,CSIR-NIIST Campus, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
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6
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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chem 2019; 295:449-455. [PMID: 31174781 DOI: 10.1016/j.foodchem.2019.05.175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/26/2019] [Accepted: 05/24/2019] [Indexed: 11/20/2022]
Abstract
The aroma stability of fresh coffee brew was investigated during storage over 60 min, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.
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7
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Dinu V, Gillis RB, MacCalman T, Lim M, Adams GG, Harding SE, Fisk ID. Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. FOOD BIOPHYS 2019; 14:278-286. [PMID: 31402849 PMCID: PMC6658575 DOI: 10.1007/s11483-019-09574-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 03/12/2019] [Indexed: 11/28/2022]
Abstract
Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present study, the hydrodynamic integrity of bovine submaxillary mucin was characterised under physiological and acidic conditions and it was shown to have a broad molecular weight distribution with species ranging from 100 kDa to over 2000 kDa, and a random coil type of conformation. A decrease in the pH of mucin appeared to result in aggregation and a broader molecular weight distribution, which was shown to correlate with a release of flavour compounds. Our study also provides indications that p-cresol may have an effect on the macromolecular integrity of mucin.
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Affiliation(s)
- Vlad Dinu
- National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK
| | - Richard B. Gillis
- School of Health Sciences, Faculty of Medicine and Health Sciences, Queen’s Medical Centre, Clifton Boulevard, Nottingham, UK
| | - Thomas MacCalman
- National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Mui Lim
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK
| | - Gary G. Adams
- School of Health Sciences, Faculty of Medicine and Health Sciences, Queen’s Medical Centre, Clifton Boulevard, Nottingham, UK
| | - Stephen E. Harding
- National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
- Kulturhistorisk Museum, Universitetet i Oslo, Postboks 6762, St. Olavs plass, 0130 Oslo, Norway
| | - Ian D. Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK
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8
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Freiberger EB, Kaufmann KC, Bona E, Hermes de Araújo PH, Sayer C, Leimann FV, Gonçalves OH. Encapsulation of roasted coffee oil in biocompatible nanoparticles. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.039] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Romano A, Gaysinsky S, Czepa A, Del Pulgar JS, Cappellin L, Biasioli F. Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2015; 50:1057-1062. [PMID: 28338254 DOI: 10.1002/jms.3619] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 05/16/2015] [Accepted: 05/24/2015] [Indexed: 06/06/2023]
Abstract
Instant coffee is a widespread product, generally related to a high consumer acceptability, also because of its ease of preparation. The present work addresses the characterization of the headspace of freshly brewed instant coffees resulting from different blends, during and immediately after preparation. The sample set consisted of 10 coffees, obtained by mixing three different blends in different proportions. The employment of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) allowed for direct and real-time sampling from the headspace, under conditions that mimic those that are encountered above the cup during and right after brewing. Different coffee brews were separated on the basis of the respective volatile profiles, and data showed good consistency with the respective blend compositions. When the headspace evolution was monitored during preparation, similar results were obtained in terms of blend separation; moreover, different blends displayed different and reproducible 'signatures' in terms of time evolution. A straightforward method for the prediction of headspace composition is proposed, allowing to predict the volatile profiles of two-component and three-component blends on the basis of the respective parent components. Overall, the results constitute a successful example of the applicability of PTR-MS as a tool for product development in food science. Copyright © 2015 John Wiley & Sons, Ltd.
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Affiliation(s)
- Andrea Romano
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
- Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100, Bolzano, Italy
| | - Sylvia Gaysinsky
- Coffee Analytical Science, Mondelez UK R&D, Ruscote Avenue, Banbury, OX16 2QU, United Kingdom
| | - Andreas Czepa
- Reading Science Centre, RSSL, Pepper Lane, Reading, RG6 6LA, United Kingdom
| | - José Sanchez Del Pulgar
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy
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10
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Chiu N, Hewson L, Yang N, Linforth R, Fisk I. Controlling salt and aroma perception through the inclusion of air fillers. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.098] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Soukoulis C, Yonekura L, Gan HH, Behboudi-Jobbehdar S, Parmenter C, Fisk I. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocoll 2014; 39:231-242. [PMID: 25089068 PMCID: PMC4007592 DOI: 10.1016/j.foodhyd.2014.01.023] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Accepted: 01/14/2014] [Indexed: 11/27/2022]
Abstract
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2-3 days of storage and growth was observed upon the last days of storage (day 4-7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling - as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30-40 g bread slice can deliver approx. 7.57-8.98 and 6.55-6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host.
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Affiliation(s)
- Christos Soukoulis
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Lina Yonekura
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Heng-Hui Gan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Solmaz Behboudi-Jobbehdar
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Christopher Parmenter
- Nottingham Nanotechnology and Nanoscience Centre, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
| | - Ian Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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12
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Gan HH, Soukoulis C, Fisk I. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chem 2014; 146:149-56. [DOI: 10.1016/j.foodchem.2013.09.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2013] [Revised: 08/30/2013] [Accepted: 09/04/2013] [Indexed: 10/26/2022]
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13
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Fisk ID, Linforth R, Trophardy G, Gray D. Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds ( Helianthus annus). Food Res Int 2013; 54:861-866. [PMID: 24235784 PMCID: PMC3824067 DOI: 10.1016/j.foodres.2013.08.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Accepted: 08/20/2013] [Indexed: 11/27/2022]
Abstract
Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective carrier for volatile lipophilic actives (the flavour compound d-limonene was used as an example aroma compound). Water-washed oil bodies were blended with maltodextrin and d-limonene and spray dried using a Buchi B-191 laboratory spray dryer. Lipid and d-limonene retention was 89–93% and 24–27%. Samples were compared to processed emulsions containing sunflower oil and d-limonene and stabilised by either lecithin or Capsul. Lecithin and Capsul processed emulsions had a lipid and d-limonene retention of 82–89%, 7.7–9.1% and 48–50%, 55–59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most d-limonene. This indicates that whilst additional emulsifiers may be required for future applications of water-washed oil bodies as carriers of lipophilic actives, oil bodies are excellent agents for lipid encapsulation. Spray dried water-washed oil bodies were prepared with d-limonene and maltodextrin Water-washed oil bodies were compared to processed emulsions Water-washed oil bodies were most effective at retaining lipid during spray drying
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Affiliation(s)
- Ian D Fisk
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, United Kingdom
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14
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Liger-Belair G, Conreux A, Villaume S, Cilindre C. Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Yang N, Hort J, Linforth R, Brown K, Walsh S, Fisk ID. Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chem 2013; 141:1354-60. [PMID: 23790924 DOI: 10.1016/j.foodchem.2013.03.084] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 03/27/2013] [Accepted: 03/29/2013] [Indexed: 11/29/2022]
Abstract
The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits.
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Affiliation(s)
- Ni Yang
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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