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Wang X, Feng T, Fan C, Wang X, Xia S, Yu J, John Swing C. Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Food Chem 2023; 426:136560. [PMID: 37321118 DOI: 10.1016/j.foodchem.2023.136560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/03/2023] [Accepted: 06/04/2023] [Indexed: 06/17/2023]
Abstract
In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%-85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%-83.67%) than OSA starch (9.70%-66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, People's Republic of China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Caleb John Swing
- Department of Animal Sciences, Colorado State University, 350 W. Pitkin St., Fort Collins, CO 80523-1171, the United States of America
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Yang J, Choi YJ, Hahn J. Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties. Food Sci Biotechnol 2023; 32:181-192. [PMID: 36647527 PMCID: PMC9839930 DOI: 10.1007/s10068-022-01179-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/22/2022] [Accepted: 09/06/2022] [Indexed: 01/19/2023] Open
Abstract
In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01179-9.
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Affiliation(s)
- Jisoo Yang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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Buljeta I, Pichler A, Ivić I, Šimunović J, Kopjar M. Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides. Molecules 2021; 26:molecules26144207. [PMID: 34299482 PMCID: PMC8304777 DOI: 10.3390/molecules26144207] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/03/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.); (I.I.)
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.); (I.I.)
| | - Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.); (I.I.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (I.B.); (A.P.); (I.I.)
- Correspondence:
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Shang L, Wu C, Wang S, Wei X, Li B, Li J. The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106521] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Jiang Y, Reddy CK, Huang K, Chen L, Xu B. Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel. Int J Biol Macromol 2019; 133:1156-1163. [DOI: 10.1016/j.ijbiomac.2019.04.187] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 03/18/2019] [Accepted: 04/28/2019] [Indexed: 12/27/2022]
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Bortnowska G, Goluch Z. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Farmakis L, Koliadima A, Karaiskakis G, Kapolos J. Reversed-Flow Gas Chromatography as a Tool for Studying the Interaction between Aroma Compounds and Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12111-12121. [PMID: 30354104 DOI: 10.1021/acs.jafc.8b04360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The versatile technique of reversed-flow gas chromatography was introduced to calculate physicochemical quantities for the interaction between aroma compounds and starch. Adsorption, adsorption/desorption, and surface reaction rate constants as well as surface diffusion coefficients for the vapors of aroma compounds over the different starch surfaces were calculated in the temperature range of 303.15-333.15 K. Enthalpies of adsorption between -45.5 and -109.0 kJ mol-1 and enthalpies of physicochemical interaction between 6.8 and 47.4 kJ mol-1 were also calculated for all the systems studied. From the obtained results, it is concluded that the interaction forces between aroma compounds and starch correspond to weak energy bonds such as hydrogen bonds and dipole-dipole interactions. For all the systems studied, except for the system heptanal/potato, physical sorption of aroma compounds on starch granules was indicated according to the calculated activation energies.
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Affiliation(s)
- Lambros Farmakis
- Food Technology Department , Technological and Educational Institute of Peloponnese , 24100 Kalamata , Greece
| | | | | | - John Kapolos
- Food Technology Department , Technological and Educational Institute of Peloponnese , 24100 Kalamata , Greece
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Mannans: An overview of properties and application in food products. Int J Biol Macromol 2018; 119:79-95. [PMID: 30048723 DOI: 10.1016/j.ijbiomac.2018.07.130] [Citation(s) in RCA: 107] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
This review aims to emphasize the occurrence and abundant presence of mannans in nature, their classification, structural differences and significance in food and feed industry. With rising demand from the consumers' end for novel natural foods, usage of galactomannan and glucomannan has also increased alternatively. Non toxicity of mannans permits their usage in the pharmaceutical, biomedical, cosmetics, and textile industries. In the food industry, mannans have various applications such as edible films/coating, gel formation, stiffeners, viscosity modifiers, stabilizers, texture improvers, water absorbants, as prebiotics in dairy products and bakery, seasonings, diet foods, coffee whiteners etc. Applications and functions of these commonly used commercially available mannans have therefore, been highlighted. Mannans improve the texture and appeal of food products and provide numerous health benefits like controlling obesity and body weight control, prebiotic benefits, constipation alleviaton, prevent occurrence of diarrhea, check inflammation due to gut related diseases, management of diverticular disease management, balance intestinal microbiota, immune system modulator, reduced risk of colorectal cancer etc. Mannan degrading enzymes are the key enzymes involved in degradation and are useful in various industrial processes such as fruit juice clarification, viscosity reduction of coffee extracts etc. besides facilitating the process steps and improving process quality.
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Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.038] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Xu J, He Z, Zeng M, Li B, Qin F, Wang L, Wu S, Chen J. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage. Food Chem 2017; 228:595-601. [DOI: 10.1016/j.foodchem.2017.02.040] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 02/05/2017] [Accepted: 02/08/2017] [Indexed: 11/30/2022]
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Lafarge C, Journaux L, Bonnotte A, Lherminier J, Lee JA, Le Bail P, Cayot N. Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Cayot N, Lafarge C, Bou-Maroun E, Cayot P. Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system. J Chromatogr A 2016; 1456:77-88. [DOI: 10.1016/j.chroma.2016.06.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/03/2016] [Accepted: 06/03/2016] [Indexed: 11/26/2022]
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13
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Behera SS, Ray RC. Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam,Amorphophallus konjacK. Koch: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137310] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Hu Y, Liang H, Xu W, Wang Y, An Y, Yan X, Ye S, Huang Q, Liu J, Li B. Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Einhorn-Stoll U, Drusch S. Methods for investigation of diffusion processes and biopolymer physics in food gels. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.07.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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