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Sultana A, Yoshii H. Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Biosci Biotechnol Biochem 2019; 83:738-746. [DOI: 10.1080/09168451.2018.1564618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
ABSTRACT
The release profile of d-limonene and ethyl hexanoate was investigated using a dynamic vapor sorption (DVS) system coupled with gas chromatography. The flavors were encapsulated by spray drying using Saccharomyces cerevisiae cells from which β-glucan had been partially extracted. Relative humidity (RH) was stepped from 20% to 50, 60, 70, and 80% at 30, 40, 50, and 60ºC. The maximum release flux for d-limonene and ethyl hexanoate was around 12 and 28 mg/s∙m2∙g-powder at 80% RH and 60ºC incubation. The Weibull distribution function was well fitted with the experimental data to analyze release kinetics. The release mechanism parameter was greater than 1.0, which indicates a controlled release with initial induction time. The activation energy for ethyl hexanoate (6 kJ/mol) was lower than d-limonene (41 kJ/mol) at 80% RH, which indicates higher affinition of ethyl hexanoate to migrate from the lipid bilayer membrane towards the water phase.
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Affiliation(s)
- Afroza Sultana
- Department of Applied Biological Science, Kagawa University, Kagawa, Japan
- Department of Applied Bioresource Science, Ehime University, Ehime, Japan
- Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Kagawa University, Kagawa, Japan
- Department of Applied Bioresource Science, Ehime University, Ehime, Japan
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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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Leelaphiwat P, Auras RA, Burgess GJ, Harte JB, Chonhenchob V. Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1545-1553. [PMID: 28815626 DOI: 10.1002/jsfa.8626] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 08/09/2017] [Accepted: 08/10/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 °C using a quasi-isostatic system. A model was proposed for estimating the permeability coefficients (P) of key aroma compounds present in fresh herbs (i.e. eucalyptol, estragole, linalool and citral) through major plastic films used by the food industry [i.e. low-density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalised-polyethylene terephthalate (MPET) and poly(lactic acid) (PLA)]. Solubility coefficients (S) were estimated from the amount of aroma compound sorbed in the films. Diffusion coefficients (D) were estimated following from the relation P = D*S. RESULTS P and D for all four aroma compounds were highest in LDPE, except for eucalyptol, which P was slightly higher in PLA. The solubility coefficients and contact angles were highest in PLA suggesting the highest affinity of PLA to these aroma compounds. The theoretical solubility parameters were correlated with the solubility coefficients for estragole and citral, but not for eucalyptol and linalool. CONCLUSION The preliminary P, D and S of eucalyptol, estragole, linalool and citral through LDPE, PP, Nylon, PET, MPET and PLA can be useful in selecting the proper packaging material for preserving these specific aroma compounds in food products and can potentially be used for estimating the shelf life of food products based on aroma loss. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Rafael A Auras
- School of Packaging, Michigan State University, East Lansing, MI, USA
| | - Gary J Burgess
- School of Packaging, Michigan State University, East Lansing, MI, USA
| | - Janice B Harte
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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Binding affinity between small molecules in solvent and polymer film using molecular dynamics simulations. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.02.075] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Leelaphiwat P, Harte JB, Auras RA, Ong PK, Chonhenchob V. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1854-1860. [PMID: 27507120 DOI: 10.1002/jsfa.7986] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2016] [Revised: 07/14/2016] [Accepted: 08/07/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. RESULTS The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time. CONCLUSION Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
| | - Janice B Harte
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Rafael A Auras
- School of Packaging, Michigan State University, East Lansing, MI, 48824, USA
| | - Peter Kc Ong
- Food Science and Technology Programme, National University of Singapore, Singapore, 117542
- KH Roberts Pte Ltd, Singapore, 627948
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
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Bioactive Compounds Found in Brazilian Cerrado Fruits. Int J Mol Sci 2015; 16:23760-83. [PMID: 26473827 PMCID: PMC4632725 DOI: 10.3390/ijms161023760] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/21/2015] [Accepted: 09/21/2015] [Indexed: 12/21/2022] Open
Abstract
Functional foods include any natural product that presents health-promoting effects, thereby reducing the risk of chronic diseases. Cerrado fruits are considered a source of bioactive substances, mainly phenolic compounds, making them important functional foods. Despite this, the losses of natural vegetation in the Cerrado are progressive. Hence, the knowledge propagation about the importance of the species found in Cerrado could contribute to the preservation of this biome. This review provides information about Cerrado fruits and highlights the structures and pharmacologic potential of functional compounds found in these fruits. Compounds detected in Caryocar brasiliense Camb. (pequi), Dipteryx alata Vog. (baru), Eugenia dysenterica DC. (cagaita), Eugenia uniflora L. (pitanga), Genipa americana L. (jenipapo), Hancornia speciosa Gomes (mangaba), Mauritia flexuosa L.f. (buriti), Myrciaria cauliflora (DC) Berg (jabuticaba), Psidiumguajava L. (goiaba), Psidium spp. (araçá), Solanum lycocarpum St. Hill (lobeira), Spondias mombin L. (cajá), Annona crassiflora Mart. (araticum), among others are reported here.
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Kadam AA, Karbowiak T, Voilley A, Debeaufort F. Techniques to measure sorption and migration between small molecules and packaging. A critical review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1395-1407. [PMID: 25123587 DOI: 10.1002/jsfa.6872] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 06/14/2014] [Accepted: 07/21/2014] [Indexed: 06/03/2023]
Abstract
The mass transfer parameters diffusion and sorption in food and packaging or between them are the key parameters for assessing a food product's shelf-life in reference to consumer safety. This has become of paramount importance owing to the legislations set by the regulated markets. The technical capabilities that can be exploited for analyzing product-package interactions have been growing rapidly. Different techniques categorized according to the state of the diffusant (gas or liquid) in contact with the packaging material are emphasized in this review. Depending on the diffusant and on the analytical question under review, the different ways to study sorption and/or migration are presented and compared. Some examples have been suggested to reach the best possible choice, consisting of a single technique or a combination of different approaches.
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Affiliation(s)
- Ashish A Kadam
- UMR A 02.102 PAM, Université de Bourgogne-AgroSup Dijon, Equipe PAPC, 1 Esplanade Erasme, F-21000, Dijon, France
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Abstract
AbstractTwenty three paper based packaging materials commercially used for food packaging in the Czech Republic were analysed with regard to 2-phenylphenol (OPP) content using HPLC technique with fluorimetric detection. The HPLC method was modified with the aim to increase its sensitivity. OPP was detected in quantities ranging from 10 mg kg−1 to 527 mg kg−1 in twenty tested samples. The level of OPP in packaging materials was in close correlation to the content of recycled pulp in used paper material. The migration of OPP from two packaging materials comprised of paperboard coated with low density polyethylene (LDPE) into food simulants was determined at 40°C for 10 days. The levels of migration into 3% acetic acid, 10% ethanol and olive oil were below the limit of detection of used analytical procedure. In the case of 95% ethanol, 13% and 21% of OPP present in tested samples were transferred into simulant. The found occurrence of OPP in paper packages does not pose any significant safety risk for food consumer, but OPP could be considered as wide spread contaminant in paper materials.
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Tammaro L, Vittoria V, Bugatti V. Dispersion of modified layered double hydroxides in Poly(ethylene terephthalate) by High Energy Ball Milling for food packaging applications. Eur Polym J 2014. [DOI: 10.1016/j.eurpolymj.2014.01.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Geőcze K, Barbosa L, Fidêncio P, Silvério F, Lima C, Barbosa M, Ismail FM. Essential oils from pequi fruits from the Brazilian Cerrado ecosystem. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Paradiso VM, Caponio F, Summo C, Gomes T. Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals. FOOD SCI TECHNOL INT 2013; 20:161-70. [PMID: 23744114 DOI: 10.1177/1082013213476074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The combined effect of natural antioxidants and packaging materials on the quality decay of breakfast cereals during storage was evaluated. Corn flakes were produced on industrial scale, using different packages and adding natural tocopherols to the ingredients, and stored for 1 year. The samples were then submitted to sensory analysis and HS-solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) analysis. The packaging had a significant influence on the sensory profile of the aged product: metallized polypropylene gave the highest levels of oxidation compounds and sensory defects. The sensory profile was improved using polypropylene and especially high-density polyethylene. Natural tocopherols reduced the sensory decay of the flakes and the oxidative evolution of the volatile profile. They gave the most remarkable improvement in polypropylene (either metallized or not) packs. Polypropylene showed a barrier effect on the scalping of volatiles outside of the pack. This led to higher levels of oxidation volatiles and faster rates of the further oxidative processes involving the volatiles.
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Affiliation(s)
- Vito M Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari "Aldo Moro", Bari, Italy
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Salazar R, Domenek S, Courgneau C, Ducruet V. Plasticization of poly(lactide) by sorption of volatile organic compounds at low concentration. Polym Degrad Stab 2012. [DOI: 10.1016/j.polymdegradstab.2012.03.047] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography–olfactometry–mass spectrometry. Anal Chim Acta 2012; 745:53-63. [DOI: 10.1016/j.aca.2012.07.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 07/26/2012] [Accepted: 07/31/2012] [Indexed: 11/20/2022]
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Galus S, Mathieu H, Lenart A, Debeaufort F. Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.012] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hantelys B, Dury-Brun C, Voilley A, Debeaufort F, Seuvre AM. Effect of environmental humidity and coating on aroma transfer through treated papers. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.06.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Hambleton A, Voilley A, Debeaufort F. Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Monedero FM, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A. Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Peychès-Bach A, Moutounet M, Peyron S, Chalier P. Factors determining the transport coefficients of aroma compounds through polyethylene films. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.04.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hambleton A, Fabra MJ, Debeaufort F, Dury-Brun C, Voilley A. Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.01.001] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A. Measurement of transport phenomena of volatile compounds: A review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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