Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Lesme, Hanna; Alleaume, Clémence; Bouhallab, Saı̈d; Famelart, Marie-Hélène; Marzin, Cécile; Lopez-Torres, Lizeth; Prost, Carole; Rannou, Cécile

doi:10.1016/j.foodres.2020.109491

Cited by 19 publications

(6 citation statements)

References 33 publications

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“…Furthermore, they explained the differences in the release of various aroma compounds with the conformational state of proteins, since they used a native whey protein isolate and two types of MWP, one with a relatively small particle size (200 nm) and one with a polydisperse MWP (200 and 1000 nm). In addition, they used MWP in fat-free yogurts and found a decreased release of hydrophobic aroma compounds in particular, such as nonan-2one, and attributed this to hydrophobic interactions of aroma compounds with proteins [96]. This suggests that in the present work, both high viscosity and interactions were responsible for the lower aroma release from the MWP sample.…”

Section: Aroma Releasementioning

confidence: 55%

“…All aroma compounds exhibited a decreased aroma release from the MWP sample compared to the Wat sample, which could be linked to the significantly higher viscosity of the MWP sample or the binding of aroma compounds by proteins, both resulting in a slower diffusion of aroma compounds in the emulsion. Lesme et al [96] also found a decreased aroma release for MWP compared to water, which, according to them, was due to the aroma-binding ability of proteins. Furthermore, they explained the differences in the release of various aroma compounds with the conformational state of proteins, since they used a native whey protein isolate and two types of MWP, one with a relatively small particle size (200 nm) and one with a polydisperse MWP (200 and 1000 nm).…”

Section: Aroma Releasementioning

confidence: 91%

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Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Schädle

Sanahuja

Bader-Mittermaier

2022

Foods

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Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.

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Section: Aroma Releasementioning

confidence: 55%

Section: Aroma Releasementioning

confidence: 91%

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Schädle

Sanahuja

Bader-Mittermaier

2022

Foods

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“…Methyl ketones can be produced by lipid autoxidation and microbial metabolism 30 . The protein denaturation may decrease the binding affinity of 2‐nonanone, 31 leading to a reduction in its concentration in EWP. Styrene can cause offensive odorants in scrambled egg 32 .…”

Section: Resultsmentioning

confidence: 99%

Investigating the mechanism of antioxidants as egg white powder flavor modifiers

Zhang,

Yang,

et al. 2023

J Sci Food Agric

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BACKGROUNDThe uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants – green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) – were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds.RESULTSAntioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3‐methylbutanal, heptanal, decanal, geranyl acetone, and 2‐pemtylfuran. A SA‐EWP combination showed the lowest concentration of ‘off’ flavor compounds; GTE‐EWP and GSH‐EWP could reduce several ‘off’ flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed.CONCLUSIONSAntioxidants reduce the ‘off’ flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3‐methylbutanal and 2‐pemtylfuran) and they enhance the binding ability of heat‐denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.

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“…A negative value of R indicates a salting‐out effect, increasing the release rate of fragrance compounds. Conversely, a positive value of R translates the occurrence of interactions between fragrance and emulsion ingredients, limiting fragrance release [52].…”

Section: Dermocosmetic Emulsions and Fragrancementioning

confidence: 99%

Fragrance in dermocosmetic emulsions: From microstructure to skin application

Dallay,

Malhiac,

Picard

et al. 2023

Intern J of Cosmetic Sci

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Fragrance is added to almost all dermocosmetic emulsions, as it has been found to be a key driver in consumer choice and contributes to the perception of product performance. Fragrance is a complex mixture of odorant chemicals at different concentrations. When incorporated into a formulation, the individual fragrance chemicals partition between the emulsion phases depending on their physicochemical properties, which can impact the structure, stability, texture and odor of the final product. On the other hand, it is well known in the food industry how the composition and structure of food emulsion matrices influence the release of aroma chemicals. Fragranced dermocosmetic emulsions have been studied to a lesser extent but it is interesting to apply findings from the food domain since emulsion structure, composition and aroma compounds share common features. This review aims to give an overview of the literature dealing with the interactions between fragrance and dermocosmetic emulsions. The effects of fragrance on emulsion microstructure, stability and texture are highlighted and discussed. The effects of composition and structure of emulsion on the release of fragrance molecules are also presented. Finally, the interactions between skin and fragranced emulsions are addressed.

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Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Cited by 19 publications

References 33 publications

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Investigating the mechanism of antioxidants as egg white powder flavor modifiers

Fragrance in dermocosmetic emulsions: From microstructure to skin application

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