Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

Mao, Like; Roos, Yrjö H.; Miao, Song

doi:10.1016/j.foodhyd.2015.04.014

Cited by 43 publications

(17 citation statements)

References 39 publications

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“…Maltodextrins with higher DE are more hydrolyzed, and these provide more hydroxyl groups for the interactions with volatile compounds. [19] This interpretation is in accordance with one proposed by Reineccius [20] , who found that more volatile compounds were retained in the system containing maltodextrins of higher DE values.…”

Section: Volatile Compounds In the Fresh Pulp And Dehydrated Powder Osupporting

confidence: 92%

Effect of spray drying on volatile compounds of acerola pulp

Nogueira

Neta

Araujo

et al. 2018

Proceedings of 21th International Drying Symposium

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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.

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Section: Volatile Compounds In the Fresh Pulp And Dehydrated Powder Osupporting

confidence: 92%

Effect of spray drying on volatile compounds of acerola pulp

Nogueira

Neta

Araujo

et al. 2018

Proceedings of 21th International Drying Symposium

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show abstract

“…e result was in agreement with particle size measurement of the emulsion during storage for 6 d (from 355 to 533 nm). e instability was due to the shortage of emulsifier to cover the oil droplets in emulsions with higher oil content, and droplet aggregation through bridging took place during storage [20]. It was worth pointing out that the current study was an accelerated stability test as it was carried out within a centrifuge field.…”

Section: Physical Properties Of Sea Buckthorn Oil-in-watermentioning

confidence: 99%

“…We selected three commonly used food emulsifiers, i.e., soy protein isolate (SPI), sodium caseinate (SC), and sugar ester (SE) to form the emulsions. [20]. Emulsions were transferred to rectangular cells (2 × 8 mm) and analyzed by a light beam emitted at near infrared wavelength (880 nm) which scanned the sample cells over the total length.…”

Section: Introductionmentioning

confidence: 99%

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Zheng

Mao

Yang

et al. 2020

Journal of Food Quality

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Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

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“…Polysaccharides can generally modify the interface, rheology, or gelation properties of emulsions. Polysaccharides can also significantly enhance the stability of protein-stabilized emulsions by forming a polysaccharide-protein double-layer interface (Aoki, Decker, & McClements, 2005;Guzey, Kim, & McClements, 2004;Jeonghee Surh 2005;Mao, Roos, & Miao, 2015). In addition, polysaccharides can form network structures in the water phase, which can limit the mobility of oil droplets by steric hindrance and thus improve the creaming stability of emulsions (Lin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

2018

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Functional konjac glucomannan (KGM) was used to structure the water phase of O/W emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased the viscosity of the water phase and thus the viscosity of final emulsions. Results of Fouriertransform infrared spectroscopy (FT-IR) showed that there is no significant non-covalent interaction between KGM and whey proteins in the water phase. KGM significantly improved the creaming and pH stability of whey-protein-stabilized emulsions (p<0.05), and significantly decreased the oiling-off of emulsions during freeze-thaw test. Emulsions with or without KGM all had good thermal stability at 80 °C. Microscopy observations indicated obvious aggregation of free proteins and oil droplets in gastric phase and an enzymaticinduced breakdown of droplets, mainly in the intestinal phase of the simulated gastrointestinal tract (GIT). Emulsions with KGM-structured water phase showed a lower final release rate of encapsulated β-carotene than emulsion without KGM (p<0.

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Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

Cited by 43 publications

References 39 publications

Effect of spray drying on volatile compounds of acerola pulp

Effect of spray drying on volatile compounds of acerola pulp

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

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