Effect of composition, stability and microstructure of O/W emulsions on the retention and release characteristics of diacetyl and (-)-alpha-pinene

Polish Journal of Food and Nutrition Sciences

Volumn 61, Issue 2, 2011, Pages 125-135

  Bortnowska, Grazyna ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

( ) pinene; Diacetyl; Hydrophilic lipophilic balance (HLB); Release; Retention

Indexed keywords

BRASSICA NAPUS; GLYCINE MAX;

EID: 79958227885     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-011-0013-9     Document Type: Article

References (62)

1. Andriot I., Harrison M., Fournier N., Guichard E., Interactions between methyl ketones and β-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling. J. Agric. Food Chem, 2000, 48, 4246-4251.
2. Aluko R.E., Mine Y., Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule. Food Hydrocoll., 1998, 12, 203-210.
3. Anton M., Beaumal V., Gandemer G., Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocoll., 2000, 14, 327-335.
4. AOAC, 1995. Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists International. 16th Edition. Arlington, Virginia (USA),
5. Bakker J., Boudaud N., Harrison M., Dynamic release of diacetyl from liquid gelatin in the headspace. J. Agric. Food Chem., 1998, 46, 2714-2720.
6. Bortnowska G., The effect of competitive adsorption between proteins of dried egg yolk and Tween 65 on the stability and microstructure of oil-in-water emulsions EJPAU, 2008, 11, 3, #01.
7. Bortnowska G., Tokarczyk G., Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration. EJPAU, 2009, 12, 3, # 11.
8. Bortnowska G., Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions. Acta Sci. Pol., Technol. Aliment., 2009, 8, 35-46.
9. Capek I., Degradation of kinetically-stable o/w emulsions. Adv. Colloid Interface Sci., 2004, 107, 125-155.
10. th ed. WNT, Warszawa, pp. 420-421 (in Polish).
11. Charles M., Rosselin V., Beck L., Sauvageot F., Guichard E., Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure. J. Agric. Food Chem., 2000, 48, 1810-1816.
12. Chung H., Kim T.W., Kwon M., Kwon I.C., Jeong S.Y., Oil components modulate physical characteristics and function of the natural oil emulsions as drug or gene delivery system. J. Control. Release, 2001, 71, 339-350.
13. Cornec M., Mackie A.R., Wilde P.J., Clark D.C., Competitive adsorption of β- lactoglobulin and β-casein with Span 80 at the oilwater interface and the effects on emulsion behaviour. Colloid Surface A., 1996, 114, 237-244.
14. Dalgleish D.G., Adsorption of protein and the stability of emulsions. Trends Food Sci. Technol., 1997, 8, 1-6.
15. Dalgleish D.G., Food emulsions - their structures and structureforming properties. Food Hydrocoll., 2006, 20, 415-422.
16. De Roos K.B., How lipids influence food flavor. Food Technol., 1997, 51, 60-62.
17. Demetriades K., McClements D.J., Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions. Colloid Surface A., 2000, 161, 391-400.
18. Dickinson E., Properties of emulsions stabilized with milk proteins: overview of some recent developments. J. Dairy Sci., 1997, 80, 2607-2619.
19. Dickinson E., Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology. Colloid. Surface. B., 1999, 15, 161-176.
20. Dickinson E., James J.D., Influence of competitive adsorption on flocculation and rheology of high-pressure-treated milk proteinstabilized emulsions. J. Agric. Food Chem., 1999, 47, 25-30.
21. Dickinson E., Ritzoulis C., Creaming and rheology of oil-inwater emulsions containing sodium dodecyl sulfate and sodium caseinate. J. Colloid Interface Sci., 2000, 224, 148-154.
22. Dickinson E., Merino L.M., Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels. Food Hydrocoll., 2002, 16, 321-331.
23. Diftis N., Kiosseoglou V., Competitive adsorption between dry-heated soy protein-dextran mixture and surface-active materials in oil-in-water emulsions. Food Hydrocoll., 2004, 18, 639-646.
24. Druaux C., Voilley A., Effect of food composition and microstructure on volatile flavour release. Trends Food Sci. Technol., 1997, 8, 364-368.
25. Euston S.E., Singh H., Munro P.A., Dalgleish D.G., Competitive adsorption between sodium caseinate and oil-soluble and watersoluble surfactants in oil-in-water emulsions. J. Food Sci., 1995, 60, 1124-1131.
26. Fang Y., Dalgleish D.G., Competitive adsorption between dioleoylphosphatidylcholine and sodium caseinate on oil-water interfaces. J. Agric. Food Chem., 1996, 44, 59-64.
27. Fischer N., Widder S., How proteins influence food flavor. Food Technol., 1997, 51, 68-70.
28. Harrison M., Hills B.P., Bakker J., Clothier T., Mathematical models of flavor release from liquid emulsions. J. Food Sci., 1997, 62, 653-658, 664.
29. Hemar Y., Horne D.S., Electrostatic interactions in adsorbed protein layers probed by a sedimentation technique. J. Colloid Interface Sci., 1998, 206, 138-145.
30. Huang X., Kakuda Y., Cui W., Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocoll., 2001, 15, 533-542.
31. Joscylene S.M., Trägärdh G., Food emulsions using membrane emulsification: conditions for producing small droplets. J. Food Eng., 1999, 39, 59-64.
32. Khwaldia K., Banon S., Perez C., Desobry S., Properties of sodium caseinate film-forming dispersions and films. J. Dairy Sci., 2004, 87, 2011-2016.
33. Kolb B., Ettre L.S., StaticH headspace-Gas Chromatography, Theory and Practice. 1997, Wiley-VCH, Inc. New York, pp. 150-286.
34. Kong L., Beattie J.K., Hunter R.J., Effects of nonionic surfactant and sodium dodecyl sulfate layers on electroacoustics of hexadecane/ water emulsions. Colloid Polym. Sci., 2001, 279, 678-687.
35. Landy P., Druaux C., Voilley A., Retention of aroma compounds by proteins in aqueous solution. Food Chem., 1995, 54, 387-392.
36. Landy P., Courthaudon J.L., Dubois C., Voilley A., Effect of interface in model food emulsions on the volatility of aroma compounds. J. Agric. Food Chem., 1996, 44, 526-530.
37. Leland J.V., Flavor interactions: the greater whole. Food Technol., 1997, 51, 75-80.
38. Lu L., Lundahl P., Quantitative micellar chromatographic analysis of interaction between peptides and sodium dodecyl sulfate micelles. J. Chromatogr. A., 1996, 741, 49-57.
39. Lubbers S., Landy P., Voilley A., Retention and release of aroma compounds in foods containing proteins. Food Technol., 1998, 52, 68-74, 208-214.
40. Malhotra A., Coupland J.N., The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates. Food Hydrocoll., 2004, 18, 101-108.
41. Mandala I.G., Savvas T.P., Kostaropoulos A.E., Xanthan and locust bean gum influence on the rheology and structure of white model-sauce. J. Food Eng., 2004, 64, 335-342.
42. Nongonierma A.B., Springett M., Quéré J.L.L., Cayot P., Voilley A., Flavour release at gas/matrix interfaces of stirred yoghurt models. Int. Dairy J., 2006, 16, 102-110.
43. Nongonierma A.B., Colas B., Springett M., Quéré J.L.L., Voilley A., Influence of flavour transfer between different gel phases on perceived aroma. Food Chem., 2007, 100, 297-305.
44. O'Keefe S.F., Resurreccion A.P., Wilson L.A., Murphy P.A., Temperature effect on binding of volatile flavor compounds to soy protein in aqueous model systems. J. Food Sci., 1991, 56, 802-806.
45. Phillips M.C., Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Technol., 1981, 50-57.
46. PN-ISO 5496. Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours. 1997.
47. PN-ISO 8586-1. Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 1: Selected assessors. 1996.
48. Quintana J.M., Califano A., Zaritzky N., Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods. J. Food Sci., 2002, 67, 1130-1135.
49. Rankin S.A., Bodyfelt F.W., Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system. J. Food Sci., 1996, 61, 921-923.
50. Reineccius G., Flavor Chemistry and Technology. 2006, 2nd ed. Taylor & Francis Group, New York, pp. 33-159.
51. Rogacheva S., Espinosa-Diaz M.A., Voilley A., Transfer of aroma compounds in water-lipid systems: binding tendency of β-lactoglobulin. J. Agric. Food Chem., 1999, 47, 259-263.
52. Savary G., Guichard E., Doublier J.L., Cayot N., Mixture of aroma compounds: determination of partition coefficients in complex semi-solid matrices. Food Res. Int., 2006, 39, 372-379.
53. Seuvre A.M., Espinosa Diaz M.A., Voilley A., Influence of the food matrix structure on the retention of aroma compounds. J. Agric. Food Chem., 2000, 48, 4296-4300.
54. Seuvre A.M., Philippe E., Rochard S., Voilley A., Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions. Food Chem., 2006, 96, 104-114.
55. Soottitantawat A., Yoshii H., Furuta T., Ohgawara M., Forssell P., Partanen R., Poutanen K., Linko P., Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J. Agric. Food Chem., 2004, 52, 1269-1276.
56. Soottitantawat A., Bigeard F., Yoshii H., Furuta T., Ohkawara M., Linko P., Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying. Innov. Food Sci. Emerg., 2005, 6, 107-114.
57. Stauffer C.E., Emulgatory. 2001, WNT. Warszawa, pp. 35-165 (in Polish).
58. Terta M., Blekas G., Paraskevopoulou A., Retention of selected aroma compounds by polysaccharide solutions: a thermodynamic and kinetic approach. Food Hydrocoll., 2006, 20, 863-871.
59. Van Ruth S.M., O'Connor C.H., Delahunty C.M., Relationships between temporal release of aroma compounds in a model mouth system and their physico-chemical characteristics. Food Chem., 2000, 71, 393-399.
60. Van Ruth S.M., King C., Giannouli P., Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds. J. Agric. Food Chem., 2002a, 50, 2365-2371.
61. Van Ruth S.M., de Vries G., Geary M., Giannouli P., Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds. J. Sci. Food Agric., 2002b, 82, 1028-1035.
62. Wilde P., Mackie A., Husband F., Gunning P., Morris V., Proteins and emulsifiers at liquid interfaces. Adv. Colloid Interf. Sci., 2004, 108-109, 63-71.