Influence of composition and structure of oil‐in‐water emulsions on retention of aroma compounds

Abstract

The in¯uence of the composition and structure of oil-in-water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsi®er phase, the fraction of lipid phase and the particle size distribution of the dispersed lipid phase in the emulsion. Air/liquid partition coef®cients of dimethyl sulphide, 1-propanol, diacetyl, 2-butanone, ethyl acetate, 1-butanol, 2-pentanol, propyl acetate, 3-methyl-1-butanol, ethyl butyrate, hexanal, butyl acetate, 1-hexanol, 2-heptanone, heptanal, a-pinene, 2-octanone, octanal, 2-nonanol and 2-decanone were determined by static headspace gas chromatography. The hydrophobicity of the compounds determined the in¯uence of the compositional and structural parameters of the emulsions on air/liquid partitioning. Increase of the emulsi®er fraction increased the retention of mainly hydrophilic aroma compounds and decreased the retention of hydrophobic compounds. Higher lipid levels led to increased retention of hydrophobic compounds and release of hydrophilic compounds. Emulsions with larger particles showed increased aroma retention, which was independent of the lipid fraction and the polarity of the aroma compounds. The data demonstrated a profound effect of both composition and structure of oil-in-water emulsions on the air/liquid partitioning of the 20 aroma compounds under equilibrium conditions.

Determination of the gas-to-liquid partitioning coefficients using a new dynamic absorption method (DynAb method)

“…Different literature data are shown in Table 3. The difference in ‫ܪ∆‬ →ௐ is maximum 27 % lower for DMS and DMDS than this study [25,41]. The difference for the aldehydes is higher but it should be noted that high RSDs are reported (2-MP: 20% [17] and 64% [37], HEX: 23% [17]).…”

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

“…The retention measurements of diacetyl and (À)-a-pinene were carried out at equilibrium to distinguish thermodynamic component of aroma compounds release (de Roos, 2003;Seuvre et al, 2006;van Ruth et al, 2002). The effects of environmental conditions of experimental design on the odourants retention during storage time are illustrated in Fig.…”

“…Moreover, environmental variables such as temperature, ionic strength and pH may affect physicochemical properties of emulsion components and aroma compounds, altering the range of their mutual interactions (Innocente, Marchesini, & Biasutti, 2011;Jouenne & Crouzet, 2000;Lubbers, Landy, & Voilley, 1998;Reineccius, 2006). Diacetyl (diketone) and (À)-a-pinene (terpene) presenting buttery and pine-like flavours, respectively were chosen for this study because of their different physicochemical and sensory properties (Rankin & Bodyfelt, 1996;Van Ruth, de Vries, Geary, & Giannouli, 2002). These two odourants were found in many herbs and spices commonly used in food industry (Blank, Lin, Devaud, Fumeaux, & Fay, 1997;Kadri et al, 2011).…”

“…Retention and release of diacetyl and/or a-pinene have been investigated by several authors (Boland, Buhr, Giannouli, & van Ruth, 2004;Guyot et al, 1996;Seuvre, Philippe, Rochard, & Voilley, 2006;van Ruth et al, 2002). However, very few studies have examined stability of these aroma compounds in o/w emulsions formed with commercial emulsifiers and their low-fat replacers under different environmental conditions.…”

Estudo da intensificação da coalescência de emulsões de água em óleo com a aplicação de onda estacionária de ultrassom.

“…A distribuição de tamanho das gotas em emulsões pode ser estuda usando microscopia, fotomicrografia, vídeo-microscopia (VM), espalhamento de luz, contagem Coulter, turbidimetria, ressonância magnética nuclear (RMN) e outros ( VAN RUTH et al, 2002). O tamanho das gotas de água, assim como a sua distribuição dentro da emulsão dependem de vários fatores como tensão interfacial, grau de cisalhamento, natureza do emulsificante, presença de sólidos, além das propriedades do óleo e da fase aquosa (KOKAL, 2002).…”