Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

Abstract

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as a flavour delivery agent is evaluated. Fresh aromatized oil bodies show comparable headspace flavour intensity to phospholipid-stabilized emulsions when in a static equilibrium state, and when evaluated by dynamic headspace dilution, aromatized oil bodies showed a significantly stronger potential to maintain their headspace volatile concentration, which may indicate that oil bodies would offer greater retronasal flavour delivery than current commercial systems.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

“…This indicates that the more lipophilic compounds (larger log P) are generally quicker to be delivered and to equilibrate with the headspace than the hydrophilic compounds (smaller log P). This supports previous research in static systems, which demonstrate that in a disturbed system the rate kinetics to equilibrium for lipophilic compounds are faster than those of hydrophilic compounds [44]. The data presented in this paper are the first to report on the impact of chemical composition and a volatile compounds physicochemical properties on volatile delivery during hydration of food powders.…”

“…1) was designed for evaluating the delivery of volatile compounds to the headspace during powder dispersion. The dissolution cell, was cuboid in shape, had an internal elevation of 70 mm, an internal volume of 450 mL and contained a sample introduction port and a headspace analysis port for analysis via an APcI-MS headspace sampling interface [34,38]. The sample was premixed by shaking to homogeneity and then introduced quickly through a large gauge syringe into the continuous phase (40°C) without contacting the headspace.…”

“…The maximum intensity (IMAX) and time to maximum intensity (TMAX) were measured [34] as illustrated in Fig. 2.…”

“…Proteins may modify the availability of volatile compounds through the formation of reversible hydrophobic and hydrogen bonds [32] or irreversible covalent linkages [33]. Physical long distance networks of lipid, carbohydrate or protein that impart macroscopic structural changes such as complex emulsions [34], gel networks [35], carbohydrate structures [36] and fibrous protein networks (e.g., muscle) [37] are not discussed within this work, but will clearly impact the delivery of volatile compounds.…”

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

“…Biscuits at the edge of the tray were discarded to minimise baking variation that was known to occur in these positions [13]. The biscuits were then carefully packed and stored in sealed aluminium bags with a minimum headspace within the bag, moisture content was analysed as per Fisk [14].…”