Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 178-183

  Savary, Géraldine ^a   Hucher, Nicolas ^a   Bernadi, Estelle ^a   Grisel, Michel ^a   Malhiac, Catherine ^a  

^a UNIVERSITÉ DU HAVRE   (France)

Author keywords

Acacia gum; Aroma diffusion; Emulsion stability; Flavour retention; Hydrophobic interactions; Volatile compound

Indexed keywords

DIFFUSION; EMULSIFICATION; GEL PERMEATION CHROMATOGRAPHY; HYDROPHOBICITY; ODORS;

ACACIA GUM; ACACIA SENEGAL; ANALYTICAL METHOD; AROMA COMPOUNDS; AROMA DIFFUSION; EMULSIFYING PROPERTY; EMULSION STABILITY; FLAVOUR RETENTIONS; HYDROPHOBIC INTERACTIONS; VOLATILE COMPOUNDS;

ESSENTIAL OILS;

ACACIA; ACACIA SENEGAL;

EID: 70450240939     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.003     Document Type: Article

References (35)

1. Al-Assaf S., and Phillips G.O. Characterisation of AGP in Acacia gums foods. Food Ingredients Journal of Japan 211 3 (2006) 189-196
2. Al-Assaf S., Phillips G.O., Aoki H., and Sasaki Y. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM(TM)): part 1-Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier. Food Hydrocolloids 21 3 (2007) 319-328
3. Al-Assaf S., Phillips G.O., and Williams P.A. Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate. Food Hydrocolloids 19 4 (2005) 647-660
4. Al-Assaf S., Phillips G.O., and Williams P.A. Controlling the molecular structure of food hydrocolloids. Food Hydrocolloids 20 2-3 (2006) 369-377
5. Anderson D.M.W., and Rahman S. Studies on uronic acid materials. The viscosity molecular weight relationship for Acacia gums. Carbohydrate Research 2 5 (1967) 298-304
6. Aoki H., Al-Assaf S., Katayama T., and Phillips G.O. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM(TM)): Part 2-Mechanism of the maturation process. Food Hydrocolloids 21 3 (2007) 329-337
7. Aoki H., Katayama T., Ogasawara T., Sasaki Y., Al-Assaf S., and Phillips G.O. Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM(TM)): Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM(TM). Food Hydrocolloids 21 3 (2007) 353-358
8. Bakker J., Boudaud N., and Harrison M. Dynamic release of diacetyl from liquid gelatin in the headspace. Journal of Agricultural and Food Chemistry 46 7 (1998) 2714-2720
9. Boland A.B., Delahunty C.M., and van Ruth S.M. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry 96 3 (2006) 452-460
10. Buffo R.A., Reineccius G.A., and Oehlert G.W. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloids 15 1 (2001) 53-66
11. Bylaite E., Ilgūnaitė Z., Meyer A.S., and Adler-Nissen J. Influence of λ-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. Journal of Agricultural and Food Chemistry 52 11 (2004) 3542-3549
12. Cayot N., Dury-Brun C., Karbowiak T., Savary G., and Voilley A. Measurement of transport phenomena of volatile compounds: a review. Food Research International 41 4 (2008) 349-362
13. Contreras-Lopez E., Champion D., Hervet H., Blond G., and Le Meste M. Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions. Journal of Agricultural and Food Chemistry 48 4 (2000) 1009-1015
14. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23 1 (2009) 1473-1482
15. Ducel V., Richard J., Popineau Y., and Boury F. Rheological interfacial properties of plant protein-arabic gum coacervates at the oil-water interface. Biomacromolecules 6 2 (2005) 790-796
16. Erni P., Windhab E.J., Gunde R., Graber M., Pfister B., Parker A., et al. Interfacial rheology of surface-active biopolymers: Acacia senegal gum versus hydrophobically modified starch. Biomacromolecules 8 11 (2007) 3458-3466
17. Fichan I., Larroche C., and Gros J.B. Water solubility, vapor pressure, and activity coefficients of terpenes and terpenoids. Journal of Chemical & Engineering Data 44 1 (1999) 56-62
18. Garti N., and Leser M. Emulsification properties of hydrocolloids. Polymers for Advanced Technologies 12 1-2 (2001) 123-135
19. Given P.S. Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid & Interface Science 14 1 (2009) 43-47
20. Guichard E. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International 18 1 (2002) 49-70
21. Hansch C., Quinlan J.E., and Lawrence G.L. The linear free-energy relationship between partition coefficients and the aqueous solubility of organic liquids. Journal of Organic Chemistry 33 1 (1968) 347-350
22. Idris O.H.M., Williams P.A., and Phillips G.O. Characterisation of gum from Acacia senegal trees of different age and location using multidetection gel permeation chromatography. Food Hydrocolloids 12 4 (1998) 379-388
23. Jouquand C., Aguni Y., Malhiac C., and Grisel M. Influence of chemical composition of polysaccharides on aroma retention. Food Hydrocolloids 22 6 (2008) 1097-1104
24. Karaiskou S., Blekas G., and Paraskevopoulou A. Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions. Food Research International 41 6 (2008) 637-645
25. Li J., Perdue E.M., Pavlostathis S.G., and Araujo R. Physicochemical properties of selected monoterpenes. Environment International 24 3 (1998) 353-358
26. Mitchell J.R. Rheology of polysaccharides solutions and gels. In: Blanshard J.M.V., and Mitchell J.R. (Eds). Polysaccharides in food (1979), Butterworths, Boston, Massachusetts 55-71
27. Nahon D.F., Harrison M., and Roozen J.P. Modelling flavor release from aqueous sucrose solutions using mass transfer and partition coefficients. Journal of Agricultural and Food Chemistry 48 4 (2000) 1278-1284
28. Pearce K.N., and Kinsella J.E. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26 3 (1978) 716-723
29. Randall R.C., Phillips G.O., and Williams P.A. The role of the proteinaceous component on emulsifying properties of gum Arabic. Food Hydrocolloids 2 2 (1988) 131-140
30. Randall R.C., Phillips G.O., and Williams P.A. Fractionation and characterization of gum from Acacia Senegal. Food Hydrocolloids 3 1 (1989) 65-76
31. Renard D., Lavenant-Gourgeon L., Ralet M.C., and Sanchez C. Acacia senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 7 9 (2006) 2637-2649
32. Seuvre A.M., Philippe E., Rochard S., and Voilley A. Kinetic study of the release of aroma compounds in different model food systems. Food Research International 40 4 (2007) 480-492
33. Suzuki T. Development of an automatic estimation system for both the partition coefficient and aqueous solubility. Journal of Computer-Aided Molecular Design 5 2 (1991) 149-166
34. Terta M., Blekas G., and Paraskevopoulou A. Retention of selected aroma compounds by polysaccharide solutions: a thermodynamic and kinetic approach. Food Hydrocolloids 20 6 (2006) 863-871
35. Tobitsuka K., Miura M., and Kobayashi S. Retention of a European pear aroma model mixture using different types of saccharides. Journal of Agricultural and Food Chemistry 54 14 (2006) 5069-5076