Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Mao, Like; Roos, Yrjö H.; Hannon, John A.; Miao, Song

doi:10.1016/j.foodres.2012.04.002

Cited by 35 publications

(21 citation statements)

References 32 publications

(44 reference statements)

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“…The creaming stability of different emulsions was evaluated using a Lumisizer (LUM GmbH, Berlin, Germany) as described previously [ 14 ]. In this study, emulsions were centrifuged at 2300× g at 25 °C with a scanning rate of once every 10 s for 1200 s.…”

Section: Methodsmentioning

confidence: 99%

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

2017

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The effects of the initial emulsion structure (droplet size and emulsifier) on the properties of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated gastrointestinal tract (GIT) digestion were investigated. Exposure to GIT significantly changed the droplet size, surface charge and composition of all emulsions, and these changes were dependent on their initial droplet size and the emulsifiers used. Whey protein isolate (WPI)-stabilized emulsion showed the highest β-carotene bioaccessibility, while sodium caseinate (SCN)-stabilized emulsion showed the highest cellular uptake of β-carotene. The bioavailability of emulsion-encapsulated β-carotene based on the results of bioaccessibility and cellular uptake showed the same order with the results of cellular uptake being SCN > TW80 > WPI. An inconsistency between the results of bioaccessibility and bioavailability was observed, indicating that the cellular uptake assay is necessary for a reliable evaluation of the bioavailability of emulsion-encapsulated compounds. The findings in this study contribute to a better understanding of the correlation between emulsion structure and the digestive fate of emulsion-encapsulated nutrients, which make it possible to achieve controlled or potential targeted delivery of nutrients by designing the structure of emulsion-based carriers.

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Section: Methodsmentioning

confidence: 99%

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

2017

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“…Overall, emulsifiers considerably affected the behavior of aroma release, due to the composition and structure of emulsifiers, specific interactions such as hydrogen bonding, and the formation of an inclusion compound between emulsions and aroma molecules [5,26]. The binding effect reduced the concentration of free aroma in the aqueous/oil phase and limited the transmission of aroma molecules from the oil to the water phase; this reduced the transmission rate at the emulsion–gas interface [27,28].…”

Section: Resultsmentioning

confidence: 99%

“…Many studies have been performed to understand the theory of aroma release from food, which delays the release of aroma compounds and enhances the flavour of food [5,6]. The binding interactions among aroma compounds, emulsifiers and partition ratios among different phases are of great importance on the aroma release of foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Food Emulsifiers on Aroma Release

Dong

Liu

et al. 2016

Molecules

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Abstract:This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.

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“…The variations of food components in different food matrices have contribute significantly to different interactions between the flavor compounds with other food components, which consequently influence the equilibrium headspace concentration of flavor compounds [ 1 ]. Interactions between flavor compounds and other major food components such as proteins, lipids and polysaccharides, have also been widely documented [ 24 - 26 ]. Mirhosseini et al [ 26 ] reported that gum arabic and xanthan gum had a significant ( p < 0.05) effect on the total flavor release and release pattern of α-pinene and octanal, though the different degree of interactions were dependent on the physicochemical properties of the flavor compounds [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…Mirhosseini et al [ 26 ] reported that gum arabic and xanthan gum had a significant ( p < 0.05) effect on the total flavor release and release pattern of α-pinene and octanal, though the different degree of interactions were dependent on the physicochemical properties of the flavor compounds [ 27 ]. While Mao et al [ 24 ] and Chen [ 28 ] reported on the influence of fat content on the emulsion texture, which consequently affects the creaminess, smoothness and how flavor is perceived during consumption. The presence of proteins in the system may also often decrease the volatility of flavor compounds through reversible and irreversible binding mechanisms [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Cheong

Tan

Mirhosseini

et al. 2014

Chemistry Central Journal

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BackgroundPerceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds.ResultsThe influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture.ConclusionsOverall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.

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Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Cited by 35 publications

References 32 publications

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Effect of Food Emulsifiers on Aroma Release

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

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