Volatile release from self-assembly structured emulsions: Effect of monoglyceride content, oil content, and oil type

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 7, 2013, Pages 1427-1434

  Mao, Like ^a,b   Roos, Yrjö H ^b   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

emulsion; headspace; monoglyceride; partition coefficient; self assembled structure; volatile release

Indexed keywords

HEADSPACES; MONOGLYCERIDES; PARTITION COEFFICIENT; SELF ASSEMBLED STRUCTURES; VOLATILE RELEASE;

EMULSIFICATION; EMULSIONS; MONOTERPENES;

VOLATILE ORGANIC COMPOUNDS;

2,3 BUTANEDIONE; ALDEHYDE; CYCLOHEXENE DERIVATIVE; ESSENTIAL OIL; LIMONENE; MONOACYLGLYCEROL; N HEXANAL; N-HEXANAL; PROPANOL; TERPENE; TRIACYLGLYCEROL; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION;

1-PROPANOL; ALDEHYDES; CALORIMETRY, DIFFERENTIAL SCANNING; CYCLOHEXENES; DIACETYL; EMULSIONS; MONOGLYCERIDES; OILS, VOLATILE; TERPENES; TRIGLYCERIDES; WATER;

EID: 84874042798     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304525j     Document Type: Article

References (39)

1. 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. 2002, 50, 2365-2371
2. Guichard, E. Interactions between flavor compounds and food ingredients and their influence on flavor perception Food Rev. Int. 2002, 18, 49-70
3. Relkin, P.; Fabre, M.; Guichard, E. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions J. Agric. Food Chem. 2004, 52, 6257-6263
4. McClements, D. J. Food Emulsions: Principles, Practices and Techniques, 2 nd ed.; CRC Press: Boca Raton, FL, 2005.
5. Miettinen, S. M.; Tuorila, H.; Piironen, V.; Vehkalahti, K.; Hyvönen, L. Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose J. Agric. Food Chem. 2002, 50, 4232-4239
6. Karaiskou, S.; Blekas, G.; Paraskevopoulou, A. Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions Food Res. Int. 2008, 41, 637-645
7. de Roos, K. B. How lipids influence food flavor Food Technol. 1997, 51, 60-62
8. Guyot, C.; Bonnafont, C.; Lesschaeve, I.; Issanchou, S.; Voilley, A.; Spinnler, H. E. Effect of fat content on odor intensity of three aroma compounds in model emulsions: δ-decalactone, diacetyl, and butyric acid J. Agric. Food Chem. 1996, 44, 2341-2348
9. Bayarri, S.; Taylor, A. J.; Hort, J. The role of fat in flavor perception: effect of partition and viscosity in model emulsions J. Agric. Food Chem. 2006, 54, 8862-8868
10. Weel, K. G. C.; Boelrijk, A. E. M.; Burger, J. J.; Jacobs, M. A.; Gruppen, H.; Voragen, A. G. J.; Smit, G. Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity J. Agric. Food Chem. 2004, 52, 6572-6577
11. Rabe, S.; Krings, U.; Berger, R. G. Influence of oil-in-water emulsion characteristics on initial dynamic flavor release J. Sci. Food Agric. 2003, 83, 1124-1133
12. Frank, D.; Appelqvist, I.; Piyasiri, U.; Wooster, T. J.; Delahunty, C. Proton transfer reaction mass spectrometry and spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects J. Agric. Food Chem. 2011, 59, 4891-4903
13. Roberts, D. D.; Pollien, P.; Watzke, B. Experimental and modelling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions J. Agric. Food Chem. 2003, 51, 189-195
14. Ghosh, S.; Peterson, D. G.; Coupland, J. N. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion J. Agric. Food Chem. 2006, 54, 1829-1837
15. Seuvre, A. M.; Espinosa-Díaz, M. A.; Voilley, A. Influence of the food matrix structure on the retention of aroma compounds J. Agric. Food Chem. 2000, 48, 4296-4300
16. Sagalowicz, L.; Leser, M. E.; Watzke, H. J.; Michel, M. Monoglyceride self-assembly structures as delivery vehicles Trends Food Sci. Technol. 2006, 17, 204-214
17. Krog, N. J.; Sparsø, F. V. Food emulsifiers: their structures and properties. In Food Emulsions, 4 th ed.; Friberg, S. E.; Larsson, K.; Sjöblom, J., Eds.; Dekker: New York, 2004; pp 44-90.
18. Krog, N. J. Crystallization properties and lyotropic phase behaviour of food emulsifiers. In Crystallization Processes in Fats and Lipid Systems; Garti, N.; Sato, K., Eds.; Dekker: New York, 2001; pp 505-526.
19. Larsson, K. Molecular organization in lipids and emulsions. In Food Emulsions, 4 th ed.; Friberg, S. E.; Larsson, K.; Sjöblom, J., Eds.; Dekker: New York, 2004; pp 91-104.
20. Batte, H. D.; Wright, A. J.; Rush, J. W.; Idziak, S. H. J.; Marangoni, A. G. Phase behaviour, stability, and mesomorphism of monostearin-oil-water gels Food Biophys. 2007, 2, 29-37
21. Calligaris, S.; Pieve, S. D.; Arrighetti, G.; Barba, L. Effect of the structure of monoglyceride-oil-water gels on aroma partition Food Res. Int. 2010, 43, 671-677
22. Vauthey, S.; Visani, P.; Frossard, Ph.; Garti, N.; Leser, M. E.; Watzke, H. J. Release of volatiles from cubic phases: monitoring by gas sensor J. Disper. Sci. Technol. 2000, 21, 263-278
23. Landy, P.; Pollien, P.; Rytz, A.; Leser, M. E.; Sagalowicz, L.; Blank, I.; Spadone, J. C. Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry J. Agric. Food Chem. 2007, 55, 1915-1922
24. Phan, V. A.; Liao, Y. C.; Antille, N.; Sagalowicz, L.; Robert, F.; Godinot, N. Delayed volatile compound release properties of self-assembly structures in emulsions J. Agric. Food Chem. 2008, 56, 1072-1077
25. Vereecken, J.; Meeussen, W.; Foubert, I.; Lesaffer, A.; Wouters, J.; Dewettinck, K. Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides Food Res. Int. 2009, 42, 1415-1425
26. Benjamin, O.; Silcock, P.; Leus, M.; Everett, D. W. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers Food Hydrocolloids 2012, 27, 109-118
27. Sonoda, T.; Takata, Y.; Ueno, S.; Sato, K. Effects of emulsifiers on crystallization behavior of lipid crystals in nanometer-size oil-in-water emulsion droplets Cryst. Growth Des. 2006, 6, 306-312
28. Yaghmur, A.; de Campo, L.; Sagalowicz, L.; Leser, M. E.; Glatter, O. Emulsified microemulsions and oil-containing liquid crystalline phases Langmuir 2005, 21, 569-577
29. Yaghmur, A.; De Campo, L.; Sagalowicz, L.; Glatter, O.; Michel, M.; Watzke, H. J. Oil-in-water emulsion for delivery. WO Patent 110,370, 2005.
30. Batte, H. D.; Wright, A. J.; Rush, J. W.; Idziak, S. H. J.; Marangoni, A. G. Effect of processing conditions on the structure of monostearin-oil-water gels Food Res. Int. 2007, 40, 982-988
31. Haynes, W. M. CRC Handbook of Chemistry and Physics, 92 nd ed.; CRC Press: Boca Raton, FL, 2011.
32. II mesophase formation: solubilization and stability J. Agric. Food Chem. 2011, 59, 5554-5564
33. Mao, L.; O'Kennedy, B. T.; Roos, Y. H.; Hannon, J. A.; Miao, S. Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release Food Res. Int. 2012, 48, 233-240
34. Harrison, M.; Hills, B. P.; Bakker, J.; Clothier, T. Mathematical models of flavor release from liquid emulsions J. Food Sci. 1997, 62, 653-664
35. Linforth, R.; Martin, F.; Carey, M.; Davidson, J.; Taylor, A. J. Retronasal transport of aroma compounds J. Agric. Food Chem. 2002, 50, 1111-1117
36. Charles, M.; Lambert, S.; Brondeur, P.; Courthaudon, J. L.; Guichard, E. Influence of formulation and structure of an oil-in-water emulsion on flavor release ACS Symp. Ser. 2000, No. 763, 342-354
37. Giroux, H. J.; Perreault, V.; Britten, M. Characterization of hydrophobic flavor release profile in oil-in-water emulsion J. Food Sci. 2007, 72, S125-S129
38. Welsh, F. W.; Williams, R. E. The use of vegetable oils to recover compounds from aqueous solutions J. Chem. Technol. Biotechnol. 1989, 46, 169-178
39. Kilpatrick, P. K.; Bogard, M. A. Effect of oil type on liquid crystalline phase behaviour in sodium n -dodecanoate-water-oil mixtures J. Agric. Food Chem. 1988, 4, 790-796