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Burgos-Díaz C, Leal-Calderon F, Mosi-Roa Y, Chacón-Fuentes M, Garrido-Miranda K, Opazo-Navarrete M, Quiroz A, Bustamante M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods 2024; 13:1326. [PMID: 38731696 PMCID: PMC11083764 DOI: 10.3390/foods13091326] [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: 04/09/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.
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Affiliation(s)
- César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Yohanna Mosi-Roa
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Karla Garrido-Miranda
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
| | | | - Andrés Quiroz
- Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Universidad de La Frontera, Temuco 4811230, Chile
| | - Mariela Bustamante
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
- Department of Chemical Engineering and Centre for Biotechnology and Bioengineering (CeBiB), Universidad de La Frontera, Temuco 4811230, Chile
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2
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Ghandehari-Alavijeh S, Can Karaca A, Akbari-Alavijeh S, Assadpour E, Farzaneh P, Saidi V, Jafari SM. Application of encapsulated flavors in food products; opportunities and challenges. Food Chem 2024; 436:137743. [PMID: 37852072 DOI: 10.1016/j.foodchem.2023.137743] [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: 07/04/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.
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Affiliation(s)
- Somayeh Ghandehari-Alavijeh
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Parisa Farzaneh
- Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran
| | - Vahideh Saidi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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3
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Bolini HMA, Medeiros AC, Pereira CTM, Carraro F, Augusto PPC, Cardello F, Lima RS. Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry. Foods 2023; 13:116. [PMID: 38201144 PMCID: PMC10778683 DOI: 10.3390/foods13010116] [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: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.
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Affiliation(s)
- Helena Maria Andre Bolini
- Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.C.M.); (C.T.M.P.); (F.C.); (P.P.C.A.); (F.C.); (R.S.L.)
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4
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Wang X, Wang X, Zhang X, Liu S, Yu J, Cui H, Xia S, Ho CT. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly. Food Res Int 2023; 172:113106. [PMID: 37689874 DOI: 10.1016/j.foodres.2023.113106] [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: 03/23/2023] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This study investigated the mechanisms underlying the evolution and formation of aroma and taste-active compounds of pork belly in representative traditional pork cuisines during pan-heating. The results revealed that as the temperature increased to 110 ℃, the unsaturation of fatty acids decreased from 60.25 % to 58.71 %, while the content of free radicals and secondary oxidation products increased. At the later heating stages, the addition of spices and increased heating temperature (150 ℃) led to continuous increments in the contents (from 958.20 μg/kg to 1511.88 μg/kg) and diversity of volatile compounds in pork belly, imparting the unique aroma. Additionally, the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides not only provided the substrate for thermal reactions and their synergistic effects, but also contributed to the desired taste quality. These findings offered insights into the flavor formation mechanisms of traditional pork cuisines and provided direction for further research.
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Affiliation(s)
- Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Republic of Singapore
| | - Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Shaoquan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Republic of Singapore
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37724782 DOI: 10.1080/10408398.2023.2258215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.
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Affiliation(s)
- Wen Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Yidong Zou
- Yixing Skystone Feed Co., Ltd, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
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6
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Chen X, Zhang W, Quek SY, Zhao L. Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design. Compr Rev Food Sci Food Saf 2023; 22:4004-4029. [PMID: 37350045 DOI: 10.1111/1541-4337.13195] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/02/2023] [Accepted: 05/27/2023] [Indexed: 06/24/2023]
Abstract
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food-ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers' unwillingness to compromise on flavor for health.
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Affiliation(s)
- Xiao Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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7
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Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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8
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Construction of consumer-friendly essential oil microcapsules with viscous cores to provide extra long-lasting release. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2022.118040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Measurement of Stress Relief during Scented Cosmetic Product Application Using a Mood Questionnaire, Stress Hormone Levels and Brain Activation. COSMETICS 2022. [DOI: 10.3390/cosmetics9050097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nowadays, consumers’ well-being plays a decisive role in the purchase of cosmetic products. Although factors influencing consumers' well-being are very subjective, companies strive to develop their products in such a way that a positive effect is likely. Therefore, methods are required to objectively explore and scientifically prove the product’s performance on humans. In this placebo-controlled study, a method was developed to evaluate relaxation or stress relief associated with one olfactory ingredient of a cosmetic product (face cream). Our experimental protocol included product testing in 25 healthy females, while an emotion questionnaire, analysis of saliva samples regarding the concentration of the hormones cortisol and α-amylase and mobile EEG measurement for quantification of the alpha brain waves before and after stress induction were conducted. It was shown that with this experimental design, the sample with the ingredient produced significant stress relief, as evidenced by significantly less negative emotion, significantly lowered cortisol levels and showed a trend towards a significant increase in alpha activity compared to placebo application. Our data provide evidence that this method is suitable for analyzing the differences between the two samples. In the future, this method can be utilized in the current or a further optimized form to evaluate the psychophysiological effects of cosmetic products on humans.
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11
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Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies. Food Chem 2022; 382:132308. [PMID: 35247663 DOI: 10.1016/j.foodchem.2022.132308] [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: 05/31/2021] [Revised: 01/16/2022] [Accepted: 01/29/2022] [Indexed: 11/20/2022]
Abstract
Studies were performed to determine retention (R) and release kinetics (kr) of aroma compounds (ACs): ethyl butyrate, linalool, 1-octen-3-ol, 2-heptanone and octanal from emulsion-filled gels (EFGs), stabilized by myofibrillar proteins and waxy rice starch (WRS) or tapioca starch (TS). The R and kr parameters were affected by non-covalent interactions of ACs with biopolymers and the development of a compact structure induced by starch addition. Higher kr magnitudes were found in WRS-based samples (88.2-12.8 × 10-3 day-1) than in counterparts prepared with TS (87.6-8.96 × 10-3 day-1). Thermodynamic tests revealed that vaporization enthalpies of ACs were in ranges: 22.6-41.2 kJ mol-1 or 21.4-39.8 kJ mol-1 in samples containing WRS or TS, respectively. This study provides new insight into the factors affecting ACs stability in the EFGs, and the results reported can be used by industry to design relevant systems with extended volatiles retention.
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13
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Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09724-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Qi J, Yan HM, Xu Y, Peng YL, Jia CK, Ye M, Fan ZH, Xiong GY, Mei L, Xu XL. Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Hassanzadeh H, Alizadeh M, Hassanzadeh R, Ghanbarzadeh B. Garlic essential oil-based nanoemulsion carrier: Release and stability kinetics of volatile components. Food Sci Nutr 2022; 10:1613-1625. [PMID: 35592277 PMCID: PMC9094458 DOI: 10.1002/fsn3.2784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/31/2021] [Accepted: 02/01/2022] [Indexed: 11/19/2022] Open
Abstract
An O/W nanoemulsion of garlic essential oil (GEO) at different oil‐to‐emulsion (O/E) ratios (5%, 10%, 15%, and 25%) was formulated to protect the volatile components of GEO. The effects of O/E ratios on the encapsulation efficiency (EE%) of volatile compounds and droplet size of nanoemulsions were studied. The results showed that with increasing in E/O ratio, droplet size increased while EE% decreased so that the droplet size was below 100 nm for all samples and the EE% was almost above 80% for most samples. The effects of various factors such as temperature (5°C–45°C), pH values (3–7), ionic strength (0–500 mM), and O/E ratios (5%–25%) on kinetic of nanoemulsions stability were studied. Reducing pH values and raising the temperature, ionic strength, and O/E ratios intensified the instability process and constant rate of instability in all nanoemulsions. The effects of temperature and O/E ratios on the release kinetics of volatile components were evaluated over time, and kinetic parameters such as release rate constant (k), Q10, and activation energy (Ea) were calculated in which results showed a zero‐degree model to describe the release kinetic behavior of most nanoemulsions. Both temperature and O/E ratios factors as well as their interaction (which had a synergistic effect) had a significant effect on increasing the release rate of volatiles so that the degree of reaction rate was changed from zero to the first order at simultaneous high levels of both factors. FT‐IR spectroscopy was carried out to study interactions among nanoemulsion ingredients. The presence of sulfur‐containing functional groups of garlic oil (thiosulphate, diallyl trisulfide, etc.) in nanoemulsions was confirmed by FT‐IR.
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Affiliation(s)
- Hamed Hassanzadeh
- Department of Food Science and Technology Faculty of Para-veterinary Ilam University Ilam Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Reza Hassanzadeh
- Department of Organic Chemistry Faculty of Science Urmia University Urmia Iran.,Dina Pharmed Exir Salamat (DPES), Pharmaceutical Co., VS 36-2b Research and Development Unit Tehran Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran.,Department of Food Engineering Faculty of Engineering Near East University Nicosia Turkey
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16
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17
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SOGUT ECE, SEYDIM ATIFCAN. Starch and whey protein isolate films including an aroma compound stabilized by nanocellulose. AN ACAD BRAS CIENC 2022; 94:e20211232. [DOI: 10.1590/0001-3765202220211232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Accepted: 11/20/2021] [Indexed: 11/09/2022] Open
Affiliation(s)
- ECE SOGUT
- Department of Food Engineering, Turkey
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18
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Fu Y, Zhang Y, Zeng S, Luo L, Xi H, Li P, Wang D, Liao T, Chen J, Sun S, Xie J. The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Yingjie Fu
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Yipeng Zhang
- Key Laboratory of Tobacco Cigarette Flavoring China National Tobacco Corporation Kunming China
| | - Shitong Zeng
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Liwen Luo
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Hui Xi
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Peng Li
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Dingzhong Wang
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Tougen Liao
- Key Laboratory of Tobacco Cigarette Flavoring China National Tobacco Corporation Kunming China
| | - Jiajia Chen
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Shihao Sun
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Jianping Xie
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
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19
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Xu M, Wan Z, Yang X. Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems. Molecules 2021; 26:6075. [PMID: 34641618 PMCID: PMC8512339 DOI: 10.3390/molecules26196075] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/16/2022] Open
Abstract
The naturally occurring saponins exhibit remarkable interfacial activity and also possess many biological activities linking to human health benefits, which make them particularly attractive as bifunctional building blocks for formulation of colloidal multiphase food systems. This review focuses on two commonly used food-grade saponins, Quillaja saponins (QS) and glycyrrhizic acid (GA), with the aim of clarifying the relationship between the structural features of saponin molecules and their subsequent self-assembly and interfacial properties. The recent applications of these two saponins in various colloidal multiphase systems, including liquid emulsions, gel emulsions, aqueous foams and complex emulsion foams, are then discussed. A particular emphasis is on the unique use of GA and GA nanofibrils as sole stabilizers for fabricating various multiphase food systems with many advanced qualities including simplicity, ultrastability, stimulability, structural viscoelasticity and processability. These natural saponin and saponin-based colloids are expected to be used as sustainable, plant-based ingredients for designing future foods, cosmetics and pharmaceuticals.
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Affiliation(s)
- Mengyue Xu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; (M.X.); (X.Y.)
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; (M.X.); (X.Y.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; (M.X.); (X.Y.)
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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21
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Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds. Food Chem 2020; 333:127463. [DOI: 10.1016/j.foodchem.2020.127463] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/25/2020] [Accepted: 06/28/2020] [Indexed: 11/19/2022]
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22
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Headspace Characterization and Quantification of Aromatic Organosulfur Compounds in Garlic Extracts Using Surface-Enhanced Raman Scattering with a Mirror-in-a-Cap Substrate. J AOAC Int 2020; 103:1201-1207. [DOI: 10.1093/jaoacint/qsaa021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/13/2020] [Accepted: 02/09/2020] [Indexed: 11/14/2022]
Abstract
Abstract
Background
Surface-enhanced Raman scattering (SERS) has been deployed in the analysis of food at solid and aqueous states. However, its capability has not been fully explored in headspace profiling.
Objective
To develop an innovative SERS method for analyzing headspace volatile compounds in foods.
Methods
A volatile-capture device was developed by depositing a film of silver nanoparticles in a vial cap to capture the volatiles released from a model flavor compound (garlic).
Results
SERS peaks at 1632, 1400, 1291, 1191, 731, and 577 cm−1 were identified in the headspace of the garlic sample, which was representative of an organosulfur compound (diallyl disulfide), and its concentration was determined at 135 ppm, which was comparable to the value determined using GC. Preparation and analysis could be carried out in <10 min for the SERS method. The sensitivity of the SERS method (10 ppm), however, was slightly less than that of the GC method (5 pm).
Conclusions
The SERS method was able to quantify the concentration of diallyl disulfide in the headspace of a raw garlic ethanolic extract. Compared to GC, the SERS method had a much shorter analysis time and simpler sample preparation procedure than GC when analyzing large numbers of samples.
Highlights
The innovative “mirror-in-a-cap” substrate was simpler and faster than other reported SERS substrates used for this purpose. Additionally, SERS has much better portability and the potential for real-time monitoring of changes in the garlic headspace concentration during manufacturing and processing.
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Fincheira P, Rubilar O, Espinoza J, Aniñir W, Méndez L, Seabra AB, Quiroz A. Formulation of a controlled-release delivery carrier for volatile organic compounds using multilayer O/W emulsions to plant growth. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123738] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Karthik P, Ettelaie R, Chen J. Oral behaviour of emulsions stabilized by mixed monolayer. Food Res Int 2019; 125:108603. [PMID: 31554053 DOI: 10.1016/j.foodres.2019.108603] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 10/26/2022]
Abstract
Controlled flavour release is highly important for the formulation of food emulsions. However, manipulating oral behavior and maintaining the stability of the flavoured emulsion is quite challenging. Hence, this study aims to investigate the effect of emulsion stability and oral behaviour using mixed emulsifier monolayers of different nature for their controlled flavour release. Orange oil flavoured (0.1% orange oil +10% sunflower oil) oil-in-water emulsions were prepared by microfluidization through modified starch (MS) and whey protein isolate (WPI) with different mass ratios (0.5:0.5, 0.5:1, 1:0.5, 1:1, 1:0 and 0:1) of emulsifiers. The fabricated emulsions were <0.13 μm in size (d32) with stable oil droplets having strong negative charges. The 0.5:0.5 and 0:1 emulsion were depicted an increase in size d32 (1.17 and 0.93 μm) and unstable during storage at 28 ± 1 °C than the emulsions stored at 4 ± 0.1 °C. All the emulsions were exhibited Newtonian flow; however once mixed with artificial saliva, the 1:0 emulsion showed shear thinning behaviour. During oral processing, in-vitro and in-vivo exhibited flocculation and coalescence; subsequently, structural deformation was observed with an increase in size (d32) and weak negative charge in 1:0.5 and 1:0 emulsions. Backscattering profile revealed more destabilization for 1:0 and less for 1:0.5 emulsions. Contrarily, other emulsions did not show any changes. Therefore, oral processing of emulsions results suggested that 1:0 had quick destabilization and 1:0.5 changed gradually. Thus, mixed emulsifier monolayer contributed significantly to the behavior of emulsions when interacting with saliva and it can be useful for controlled flavour release.
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Affiliation(s)
- P Karthik
- Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China
| | - Rammile Ettelaie
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK
| | - Jianshe Chen
- Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China.
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 2019; 125:108549. [PMID: 31554123 DOI: 10.1016/j.foodres.2019.108549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023]
Abstract
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.
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Affiliation(s)
- Takahiko Doi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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