1
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Wang L, Dekker M, Heising J, Zhao L, Fogliano V. Food matrix design can influence the antimicrobial activity in the food systems: A narrative review. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37154045 DOI: 10.1080/10408398.2023.2205937] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
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Affiliation(s)
- Li Wang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Jenneke Heising
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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2
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Liu Z, Wang C, Chen H, Ren X, Li W, Xu N, Zhang Y, Wang J, Hu Y. Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. Food Res Int 2022; 158:111453. [DOI: 10.1016/j.foodres.2022.111453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/25/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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3
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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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4
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van Eck A, Pedrotti M, Brouwer R, Supapong A, Fogliano V, Scholten E, Biasioli F, Stieger M. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10260-10271. [PMID: 34435781 PMCID: PMC8431339 DOI: 10.1021/acs.jafc.1c02649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Condiments such as spreads, dressings, or sauces are usually consumed together with carrier foods such as breads or vegetables. Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release and perception. This study investigated in vivo aroma release (PTR-MS) and dynamic sensory perception (time-intensity) of mayonnaises spiked with lemon aroma (limonene, citral). Mayonnaises were assessed without and with carrier foods (bread, potato). When different mayonnaises were consumed and assessed alone, aroma release and intensity perception were positively correlated. Interestingly, when mayonnaises were combined with carriers, aroma release and perception were no longer positively correlated. Addition of carriers increased release of limonene and citral into the nasal cavity during consumption but decreased perceived aroma intensity of condiments. The increase in aroma release induced by the carriers can be explained by differences in oral processing behaviors and by the increased surface area of mayonnaise-carrier combinations. Carrier addition is likely to modulate aroma perception of composite foods by cross-modal texture-aroma interactions. This work demonstrates that not only physicochemical characteristics of foods but also cross-modal interactions play a role in influencing flavor perception of composite foods.
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Affiliation(s)
- Arianne van Eck
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Michele Pedrotti
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
- Research
and Innovation Center, Department of Food Quality and Nutrition, Foundation Edmund Mach, Via E. Mach 1, San Michele
all’Adige, TN 38010, Italy
| | - Rutger Brouwer
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Arpavee Supapong
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Vincenzo Fogliano
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Physics
and Physical Chemistry of Foods, Wageningen
University, P.O. Box 17,
AA, Wageningen 6700, The Netherlands
| | - Franco Biasioli
- Research
and Innovation Center, Department of Food Quality and Nutrition, Foundation Edmund Mach, Via E. Mach 1, San Michele
all’Adige, TN 38010, Italy
| | - Markus Stieger
- TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands
- Food
Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands
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5
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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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6
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Ćorković I, Pichler A, Šimunović J, Kopjar M. Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds. Foods 2021; 10:1252. [PMID: 34072886 PMCID: PMC8229619 DOI: 10.3390/foods10061252] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 12/29/2022] Open
Abstract
Complex challenges are facing the food industry as it develops novel and innovative products for the consumer marketplace. Food processing and preservation are primarily based on achievement and maintenance of safety in order to protect consumers, as well as extending product shelf life under the relevant conditions of storage, transport and distribution. Maximizing retention of bioactives with recognized positive effects on health typically comes under consideration when the previous two priorities have been achieved. This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. Hydrogels are three-dimensional network structures which can absorb significant amounts of water. They have the ability to thicken the system and therefore can be used to design products with desired properties. In order to preserve the valuable components, it is necessary to know their physicochemical properties, in addition to the properties of the polymer used for hydrogel preparation.
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Affiliation(s)
- Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
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7
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Baert F, Vlaemynck G, Beeckman AS, Van Weyenberg S, Matthys C. Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture. J Food Sci 2021; 86:1039-1047. [PMID: 33521981 DOI: 10.1111/1750-3841.15595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/01/2020] [Accepted: 12/15/2020] [Indexed: 11/27/2022]
Abstract
Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients' dislike of thickened liquids. Some studies suggest a negative impact of gum-based thickeners, currently most used in clinical practice, on sensory properties compared to starch-based thickeners. This has not yet been investigated in PD. This study's aim was to compare taste, texture, and aroma of gum-based and starch-based thickened soups in participants with PD. Gum-based resource thicken up clear (RTUC) and starch-based kitchen products potato starch (PS) and quinoa flour (QF) were evaluated in broccoli soup. Texture, aroma, and taste were characterized by rheology, volatile, and sensory profiling. Thickened soups were evaluated in participants with PD and controls through a paired comparison test. Reduced release of 61.4%, 46.2%, and 38.5% of volatiles was observed after thickening with RTUC, PS, and QF, respectively. Overall taste intensity was reduced in RTUC- and PS-thickened soup, respectively. Taste and aroma of PS-thickened soup were considered more intense by 70.3% and 63.8% of all participants, respectively (n = 36 PD, n = 41 controls), 56.3% preferred the PS-thickened soup's texture . Taste and aroma of QF-thickened soup were considered more intense by 68.1% and 65.6% of all participants, respectively (n = 47 PD, n = 31 controls), 58.0% preferred the QF-thickened soup's texture. Starch-based thickeners demonstrated higher taste and aroma intensity. However, volatile and sensory profiling demonstrated reduced taste and aroma in all thickeners. Combining kitchen products with flavor enhancers may increase palatability of thickened beverages.
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Affiliation(s)
- Florence Baert
- Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, Melle, 9090, Belgium.,Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism, KU Leuven, O&N I Herestraat 49 - box 902, Leuven, 3000, Belgium
| | - Geertrui Vlaemynck
- Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, Melle, 9090, Belgium
| | - Anne-Sophie Beeckman
- Speech Language Therapy, Postgraduate Course Dysphagia, Artevelde University of Applied Sciences, Campus Kantienberg, Voetweg 66, Gent, 9000, Belgium.,Speech Language Therapy, AZ Maria Middelares, Buitenring Sint-Denijs 30, Gent, 9000, Belgium
| | - Stephanie Van Weyenberg
- Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, Melle, 9090, Belgium
| | - Christophe Matthys
- Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism, KU Leuven, O&N I Herestraat 49 - box 902, Leuven, 3000, Belgium.,Department of Endocrinology, University Hospitals Leuven, Campus Gasthuisberg, Herestraat 49, Leuven, 3000, Belgium
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8
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Schultz M. Flavour Delivery. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Weterings M, Bodnár I, Boom RM, Beyrer M. A classification scheme for interfacial mass transfer and the kinetics of aroma release. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.04.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Kopjar M, Ivić I, Vukoja J, Šimunović J, Pichler A. Retention of linalool and eugenol in hydrogels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14344] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mirela Kopjar
- Faculty of Food Technology Osijek Josip Juraj Strosmayer University in Osijek F. Kuhača 20 31000 Osijek Croatia
| | - Ivana Ivić
- Faculty of Food Technology Osijek Josip Juraj Strosmayer University in Osijek F. Kuhača 20 31000 Osijek Croatia
| | - Josipa Vukoja
- Faculty of Food Technology Osijek Josip Juraj Strosmayer University in Osijek F. Kuhača 20 31000 Osijek Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University 400 Dan Allen Drive Raleigh NC USA
| | - Anita Pichler
- Faculty of Food Technology Osijek Josip Juraj Strosmayer University in Osijek F. Kuhača 20 31000 Osijek Croatia
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11
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Borreani J, Hernando I, Quiles A. Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108896] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Pu X, Linforth R, Dragosavac MM, Wolf B. Dynamic Aroma Release from Complex Food Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9325-9334. [PMID: 31318196 DOI: 10.1021/acs.jafc.9b02304] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.
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Affiliation(s)
- Xiaolu Pu
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
| | - Robert Linforth
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
| | - Marijana M Dragosavac
- Chemical Engineering Department , Loughborough University , Loughborough LE11 3TU , United Kingdom
| | - Bettina Wolf
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
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13
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Ren JN, Dong M, Hou YY, Fan G, Pan SY. Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4223-4231. [PMID: 30228421 PMCID: PMC6133862 DOI: 10.1007/s13197-018-3358-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2018] [Accepted: 07/30/2018] [Indexed: 11/25/2022]
Abstract
The present study focused on the effect of olive oil on Ostwald ripening of flavor nanoemulsions. The release of the aroma compounds from the nanoemulsion system was also investigated. The results showed that the droplets size of the nanoemulsions decreased sharply first and then kept stable with the increase of Tween 80. The optimum surfactant/cosurfactant (Km) ratio was determined at 7:1. The average particle size of nanoemulsion was 39.22 nm. The polydispersity index (PDI) was 0.242 nm, and the particle size distribution was in the range of 20-150 nm at the optimum Km. The stability of the nanoemulsions was improved after the addition of olive oil, and it increased noticeably with the increase of olive oil. The addition of olive oil could help to stabilize the emulsions and hamper Ostwald ripening. All the 11 aroma compounds in the nanoemulsions were detected after 24-h storage. While only 5 aroma compounds were found after 48-h storage, and α-pinene and β-myrcene were the only two aroma compounds detected after 72-h storage with low contents of 1.41 and 0.5 mg/L. The addition of olive oil inhibited the release of the aroma compounds from the nanoemulsion system. The released ethyl acetate was reduced by 48% after the addition of 10% olive oil. Significant decrease on the release of α-pinene and nonanal was observed after the addition of 3% olive oil. And the decrease was also observed on the release of β-myrcene, D-limonene, α-terpineol, decanal and eugenol when the olive oil content was ≥ 5%. However, benzyl alcohol, β-ionone and 1-octanol showed no significant changes with the increase of olive oil. This indicated that the addition of olive oil could provide greater retention of the aroma compounds in the nanoemulsions.
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Affiliation(s)
- Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Man Dong
- Hubei Provincial Institute for Food Supervision and Test, Wuhan, 430070 China
| | - Yuan-Yuan Hou
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
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14
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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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15
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Ployon S, Morzel M, Canon F. The role of saliva in aroma release and perception. Food Chem 2017; 226:212-220. [DOI: 10.1016/j.foodchem.2017.01.055] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 12/14/2016] [Accepted: 01/12/2017] [Indexed: 12/18/2022]
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16
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Zhang Y, Barringer S. Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13327] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yachen Zhang
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Road, Columbus, 43210 Ohio
| | - Sheryl Barringer
- Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Road, Columbus, 43210 Ohio
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17
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Lv R, Kong Q, Mou H, Fu X. Effect of guar gum on stability and physical properties of orange juice. Int J Biol Macromol 2017; 98:565-574. [PMID: 28189788 DOI: 10.1016/j.ijbiomac.2017.02.031] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 01/26/2017] [Accepted: 02/08/2017] [Indexed: 11/27/2022]
Abstract
The objective of current study was to determine the stability and physical properties of orange juice which was added with guar gum. The optimal formulation showed good stability and physical properties, in light of better indices on the serum cloudiness (turbidity), sensory analysis, particle size distribution, aroma concentration analysis and rheological properties. By serum cloudiness (turbidity), the viscosity of optimal guar gum used in orange juice was 584mpas; by the other four methods, the optimal formulation was determined: 0.1% guar gum (584mpas) combined with 0.03% carboxymethyl cellulose (CMC). The results indicated that the guar gum can be used to partially replaced CMC and improve the stability and physical properties of orange juice.
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Affiliation(s)
- Ruihuan Lv
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaodan Fu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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18
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Yang ZY, Fan YG, Xu M, Ren JN, Liu YL, Zhang LL, Li JJ, Zhang Y, Dong M, Fan G. Effects of xanthan and sugar on the release of aroma compounds in model solution. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3360] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan-Ge Fan
- Institute of Chemistry Co. Ltd.; Henan Academy of Sciences; Zhengzhou China
| | - Min Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan-Long Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Jia-Jia Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Man Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
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Li JJ, Dong M, Liu YL, Zhang LL, Zhang Y, Yang ZY, Ren JN, Pan SY, Fan G. Effect of Food Emulsifiers on Aroma Release. Molecules 2016; 21:511. [PMID: 27110762 PMCID: PMC6272848 DOI: 10.3390/molecules21040511] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 04/09/2016] [Accepted: 04/14/2016] [Indexed: 11/16/2022] Open
Abstract
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.
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Affiliation(s)
- Jia-Jia Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Man Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan-Long Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Misharina TA, Terenina MB, Krikunova NI, Medvedeva IB. Binding of Volatile Organic Compounds to Food Biopolymers. APPL BIOCHEM MICRO+ 2016. [DOI: 10.1134/s0003683816020113] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Roman MJ, Decker EA, Goddard JM. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems. J Food Sci 2015. [PMID: 26220302 DOI: 10.1111/1750-3841.12972] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating active packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for "cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface-immobilized active agents retain activity in a true food system despite diffusional limitations. Yet, the relationship between food viscosity and nonmigratory active packaging activity retention has never been characterized. The objective of this study was to investigate the influence of food viscosity on iron chelation by a nonmigratory iron chelating active packaging material. Methyl cellulose was added to aqueous buffered iron solutions to yield model systems with viscosities ranging from ∼1 to ∼10(5) mPa·s, representing viscosities ranging from beverage to mayonnaise. Iron chelation was quantified by material-bound iron content using colorimetry and inductively coupled plasma-optical emission spectrometry (ICP-OES). Maximum iron chelation was reached in solutions up to viscosity ∼10(2) mPa·s. In more viscous solutions (up to ∼10(4) mPa·s), there was a significant decrease in iron chelating capacity (P < 0.05). However, materials still retained at least 76% iron chelating capacity. Additionally, the influence of different food hydrocolloids on the performance of nonmigratory iron chelating active packaging was characterized. Methyl cellulose and carrageenan did not compete with the material for specific iron chelation (P > 0.05). Materials retained 32% to 45% chelating capacity when in contact with competitively chelating hydrocolloids guar gum, locust bean gum, and xanthan gum. This work demonstrates the potential application of nonmigratory iron chelating active packaging in liquid and semi-liquid foods to allow for the removal of synthetic chelators, while maintaining food quality.
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Affiliation(s)
- Maxine J Roman
- Dept. of Food Science, Univ. of Massachusetts, 102 Holdsworth Way, Amherst, Mass, 01003, U.S.A
| | - Eric A Decker
- Dept. of Food Science, Univ. of Massachusetts, 102 Holdsworth Way, Amherst, Mass, 01003, U.S.A.,Bioactive Natural Products Research Group, Dept. of Biochemistry, Faculty of Science, King Abdulaziz Univ, P.O. Box 80203, Jeddah, 21589, Saudi Arabia
| | - Julie M Goddard
- Dept. of Food Science, Univ. of Massachusetts, 102 Holdsworth Way, Amherst, Mass, 01003, U.S.A
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Fadel HHM, Taher MS, Gad AM, Kandil EM, El-Aleem FSA. Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.911310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Cheong KW, Tan CP, Mirhosseini H, Joanne-Kam WY, Sheikh Abdul Hamid N, Osman A, Basri M. The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. Chem Cent J 2014; 8:23. [PMID: 24708894 PMCID: PMC3997474 DOI: 10.1186/1752-153x-8-23] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Accepted: 03/21/2014] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. RESULTS The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. CONCLUSIONS Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.
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Affiliation(s)
- Kok Whye Cheong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
- Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, No. 126, Jalan Jalil Perkasa 19, Bukit Jalil, 57000 Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Wai Yee Joanne-Kam
- Flavor Inn Corporation Sdn. Bhd., No. 6, Jalan Anggerik Mokara 31/54, Kota Kemuning, Seksyen 31, 40460 Shah Alam, Selangor, Malaysia
| | | | - Azizah Osman
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mahiran Basri
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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Roy A, Comesse S, Grisel M, Hucher N, Souguir Z, Renou F. Hydrophobically Modified Xanthan: An Amphiphilic but Not Associative Polymer. Biomacromolecules 2014; 15:1160-70. [DOI: 10.1021/bm4017034] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Audrey Roy
- University of
Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre Cedex, France
| | - Sébastien Comesse
- University of
Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre Cedex, France
| | - Michel Grisel
- University of
Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre Cedex, France
| | - Nicolas Hucher
- University of
Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre Cedex, France
| | - Zied Souguir
- Laboratoire
Polymeres Biopolymeres Surfaces, University of Rouen, F-76821 Mont St. Aignan, France
| | - Frédéric Renou
- University of
Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre Cedex, France
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25
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Samavati V, Emam-Djomeh Z, Mehdinia A. Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions. Carbohydr Polym 2014; 99:556-62. [DOI: 10.1016/j.carbpol.2013.08.059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 08/13/2013] [Accepted: 08/22/2013] [Indexed: 10/26/2022]
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26
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Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different pH values using static headspace gas chromatographic (SHS-GC) analysis. SENSORS 2013; 13:2818-29. [PMID: 23447013 PMCID: PMC3658716 DOI: 10.3390/s130302818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Revised: 02/21/2013] [Accepted: 02/22/2013] [Indexed: 11/17/2022]
Abstract
Static headspace gas chromatographic (SHS-GC) analysis was performed to determine the release of 13 odorants in hydrocolloid model systems containing original or regio-selectively carboxylated cellulose at different pH values. The release of most odor compounds was decreased in the hydrocolloid solutions compared to control, with the amounts of 2-propanol, 3-methyl-1-butanol, and 2,3-butanedione released into the headspace being less than those of any other odor compound in the hydrocolloid model systems. However, there was no considerable difference between original cellulose-containing and carboxylated-cellulose containing systems in the release of most compounds, except for relatively long-chain esters such as ethyl caprylate and ethyl nonanoate. The release from the original and carboxylated cellulose solutions controlled to pH 10 was significantly higher than that from solutions adjusted to pH 4 and 7 in the case of some esters (ethyl acetate, methyl propionate, ethyl propionate, ethyl butyrate, butyl propionate, ethyl caproate) and alcohols (2-propanol, 3-methyl-1-butanol), in particular, ethyl butyrate and 3-methyl-1-butanol. In contrast, the release of 2,3-butanedione from both the original and carboxylated cellulose solutions was increased at pH 4 and 7 compared to that at pH 10 by about 70% and 130%, respectively. Our study demonstrated that the release of some odorants could be changed significantly by addition of both original and carboxylated cellulose in hydrocolloid model systems, but only minor effect was observed in pH of the solution.
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27
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Xu S, Xu X, Zhang L. Branching structure and chain conformation of water-soluble glucan extracted from Auricularia auricula-judae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3498-3506. [PMID: 22404892 DOI: 10.1021/jf300423z] [Citation(s) in RCA: 99] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A water-soluble neutral polysaccharide (AF1) was extracted from Auricularia (A.) auricula-judae with 0.15 M aqueous NaCl at 80-100 °C. Its chemical components and structure were analyzed by GC, GC-MS, and NMR. AF1 was identified as a β-(1→3)-D-glucan with two β-(1→6)-D-glucosyl residues for every three main chain glucose residues, showing a comb-branched structure. The M(w) values of AF1 in both aqueous solution and DMSO determined by LLS and SEC-LLS were in the narrow range of 2.07-2.15 × 10(6), indicating AF1 existed as single chains in the two solvents. The high intrinsic viscosity [η] of 1753 mL/g and the structure-sensitive parameter ρ (≡R(g)/R(h)) value of 2.3 in water revealed that AF1 existed as stiff chain conformation. Moreover, we directly observed the extended stiff chain conformation by AFM. The branching structure led to the water solubility of AF1, and the intramolecular hydrogen bonds sustained the stiff chain conformation. The rheological results showed that this polysaccharide aqueous solution had higher viscosity than even xanthan, a pronounced thickening agent. This work provided important information for developing new thickeners in food fields, and how neutral polysaccharides can be used as good candidates.
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Affiliation(s)
- Shuqin Xu
- Department of Chemistry, Wuhan University, Wuhan 430072, China
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28
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Influence of different gel complexes on flavour and colour change in Chongcai paste during storage. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.095] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Foster KD, Grigor JM, Cheong JN, Yoo MJ, Bronlund JE, Morgenstern MP. The Role of Oral Processing in Dynamic Sensory Perception. J Food Sci 2011; 76:R49-61. [DOI: 10.1111/j.1750-3841.2010.02029.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Pozo-Bayon MA, Pimenta P, Pilch S, Masters JG, Martín-Alvarez PJ, Reineccius G. API-IT-MS for measuring aroma release from dentifrice products using a device to simulate tooth brushing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5034-5041. [PMID: 20345098 DOI: 10.1021/jf904266y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A mechanical tooth brushing device coupled to an atmosphere pressure ionization ion trap mass spectrometer (API-IT-MS) combination has been developed to study the influence of time and dilution on aroma release from a model dentifrice system. API-IT-MS response to nine commonly used dentifrice flavor components was initially studied. Linear regression models were developed based on an exponential dilution method (EDA) to permit quantification of these compounds. Good linear fits were generated for the majority of compounds (R(2) > 0.92). The threshold detection limits were also calculated, and they greatly depended on the type of aroma compound. A brushing device was then coupled to the API-IT-MS and used to monitor the release profile of three aroma components from a model dentifrice system at flavor concentrations ranging from 0.1 to 20 mg g(-1). Large differences in the aroma release patterns were observed for different compounds (limonene, menthone and cinnamic aldehyde) that depended on their physicochemical characteristics (vapor pressure and log P), and on additional factors such as aroma-matrix interactions. In addition, a linear increase in API-IT-MS response with increased flavor concentration up to 1 mg g(-1) flavor was observed, while at higher concentrations, e.g. between 1 and 20 mg g(-1), a plateau in response was noticed. This suggests that at concentrations above 1 mg g(-1) a transition from a purely dissolved state to an emulsified state occurred. This fact influenced the time-dependent characteristics of the release curve (I(max) and t(max)) for the three assayed flavor compounds.
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Affiliation(s)
- Maria Angeles Pozo-Bayon
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota 55108, USA
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Wieland R, Chaney M. The measurement of analyte diffusion from hydrogel microcapsules in model aqueous environments. J Microencapsul 2009; 27:409-15. [DOI: 10.3109/02652040903367319] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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32
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Mirhosseini H, Tan CP. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Seuvre AM, Philippe E, Rochard S, Voilley A. Kinetic study of the release of aroma compounds in different model food systems. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.09.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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The role of lipids in aroma/food matrix interactions in complex liquid model systems. FLAVOUR SCIENCE - RECENT ADVANCES AND TRENDS 2006. [DOI: 10.1016/s0167-4501(06)80096-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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