Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Bortnowska, Grażyna

doi:10.1016/j.foodchem.2012.06.082

Cited by 16 publications

(8 citation statements)

References 38 publications

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“…By using solid-phase microextraction (SPME) and GC/MS analysis for porcine protein, Pérez-Juan et al 164 observed that KCl and NaCl increased branched aldehydes, hexanal, and methional concentration in the headspace by 5–10 times, whereas no effect was found for octanal and 2-pentanone and MgCl 2 and CaCl 2 showed no effect for all flavors with the exception of branched aldehydes that were completely released in the presence of 1.0 M MgCl 2 . Last but not least, Bortnowska 165 used static headspace analysis and studied the effect of salt in oil/water emulsions with dried egg yolk (DEY) or starch sodium octenylsuccinate (SOE) as emulsifiers and observed a decrease in diacetyl retention with increasing salt concentration regardless of emulsifier type.…”

Section: Flavor–matrix Interaction In Beveragesmentioning

confidence: 99%

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

Ammari

Schroën

2018

J. Agric. Food Chem.

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For the investigation of retention and release of flavor components, various methods are available, which are mostly used on a case-to-case basis depending on the raw material. These effects that originate from kinetics and thermodynamics could be put in a much wider perspective if these fields were taken as a starting point of investigation in combination with rigorous data analysis. In this Review, we give an overview of experimental techniques and data analysis methods, and predictive methods using mass transfer techniques are also discussed in detail. We use this as a foundation to discuss the interactions between volatile flavors and the matrix of liquid foods/beverages. Lipids present in the form of an emulsion are the strongest volatile retainers due to the lipophilic nature of most of the volatile flavors. Proteins also have flavor retention properties, whereas carbohydrates hardly have a retention effect in beverages. Smaller components, such as sugars and salts, can change the water activity, thereby facilitating flavor release. Alternatively, salts can also indirectly affect binding sites of proteins leading to release (e.g., NaCl and Na2SO4) or retention (NaCSN and Cl3CCOONa) of flavors. Furthermore, the effects of temperature and pH are discussed. The Review concludes with a critical section on determination of parameters relevant to flavor release. We highlight the importance of accurate determination of low concentrations when using linearization methods and also show that there is an intrinsic preference for nonlinear regression methods that are much less sensitive to measurement error.

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Section: Flavor–matrix Interaction In Beveragesmentioning

confidence: 99%

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

Ammari

Schroën

2018

J. Agric. Food Chem.

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“…Partly opposite results obtained Chua et al [2017], who reported that the increase in protein concentration in yogurt reduced the release of diacetyl, a substance that affects the sensory quality of this product. The observed differences, supposedly, could be due to the fact that egg yolk contains a significant amount of fat, which does not have a stabilizing effect on hydrophilic (water-soluble) aroma compounds [Bortnowska 2012]. Some polysaccharides (carbohydrates) may also have a stabilizing effect on odorants in food.…”

Section: Aroma Stability In Foodmentioning

confidence: 99%

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Bortnowska¹

2018

Engineering Sciences And Technologies

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Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners.

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“…These hydrocolloids, when adsorbed at the oil-water interface, can be more effective than surfactants and proteins in conferring long-term emulsion stability due to the formation of a thicker and stronger secondary layer facilitating electrostatic and steric stabilization [Chuah et al, 2009;Charoen et al, 2012]. However, they can be not sufficiently effective as proteins to prevent release of volatile lipophilic compounds [Bortnowska, 2012].…”

Section: Characteristics Of Multilayered Membrane Componentsmentioning

confidence: 99%

“…Their inclusion is a prerequisite for the manufacturing of functional foods designed to improve the long-term health and well-being of consumers worldwide [Wackerbarth et al, 2009;McClements & Li, 2010a;Yang & McClements, 2013]. The oil--in-water (o/w) emulsions are very suitable for many practical applications where transfer, delivery and/or controlled release of different active species are needed [Grigoriev & Miller, 2009;McClements & Li, 2010b;Bortnowska, 2012]. For example, the incorporation of lipophilic bioactive components into o/w emulsions may increase compatibility with aqueous environment, retard their chemical degradation as well as enhance their activity Shchukina & Shchukin, 2011].…”

Section: Introductionmentioning

confidence: 99%

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Cited by 16 publications

References 38 publications

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

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