Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

Milani, Talita Maira Goss; Menis, Michele Eliza Cortazzo; Jordano, Amanda; Boscolo, Maurício; Conti‐Silva, Ana Carolina

doi:10.1016/j.foodres.2014.03.018

Cited by 18 publications

(13 citation statements)

References 21 publications

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“…After that, the essential oils were added to corn grits in the same proportion of 1.2% (v w -1 ). The proportion of substances added, similar to that used by Conti-Silva et al (2012), Menis et al (2013), Milani et al (2014), who used 1.5% of each volatile compound, was defined at 1.2% in function of preliminary tests in order to reduce the intense bitter taste of some substances. After addition of the substances, the corn grits were maintained at room temperature for 2 h before extrusion.…”

Section: Preparation Of Corn Grits For Extrusion Processingmentioning

confidence: 99%

“…Our research group has been studying pre-extrusion flavouring for a while, and had already obtained interesting results (Conti-Silva et al, 2012;Menis et al, 2013;Milani et al, 2014;Menis-Henrique et al, 2019). Moreover, other results about feasibility of adding aroma precursors to corn grits and soy protein concentrate are at the stage to be published.…”

Section: Introductionmentioning

confidence: 97%

“…Pre-extrusion flavouring can be performed by adding different types of flavouring agents to the raw material to be extruded: commercial aromas or volatile compounds (Yuliani, Torley, & Bhandari, 2009;Conti-Silva, Bastos, & Areas, 2012;Menis, Milani, Jordano, Boscolo, & Conti-Silva, 2013;Milani, Menis, Jordano, Boscolo, & Conti-Silva, 2014), encapsulated volatile compounds (Yuliani, Bhandari, Rutgers Bhandari, 2006b), and aroma precursors (Bredie, Hassell, Guy, & Mottram, 1997;Farouk, Pudil, Janda, & Pokorný, 2000;Majcher, Ławrowski, & Jeleń, 2010;Da idek, es ring, Du oss , Novotny, & Blank, 2013;Menis-Henrique et al, 2019). Pre-extrusion flavouring enables a uniform distribution of volatile compounds in the product, as well as improving the stability against oxidation, since they are encapsulated within the matrix of the extruded product.…”

Section: Introductionmentioning

confidence: 99%

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An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

2020

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Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on the extrudates and the impact of such substances on their expansion ratio, density, and colour. To do this, vitamins, amino acids, essential oils, natural aromas and seasonings were added to corn grits and extruded. The addition of different substances, especially the essential oils, natural aromas and seasonings, produced odour and flavour in the extrudates, as well as having little negative impact on their physical properties of the extrudates, no impact or even a small positive impact. Therefore, this study provides a range of possibilities to be explored, using pre-extrusion flavouring as a way of reducing the use of lipids and improving the nutritive value of expanded snacks.

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Section: Preparation Of Corn Grits For Extrusion Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

2020

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“…Indeed, these protein isolates have been widely used, mainly by spray-drying, 87 in microencapsulation of different types of active materials (i.e., essential oils, flavors, tocopherols, oils rich in polyunsaturated fatty acids, etc.). 71 ' 88 The major problem related to proteins is that they are not as chemically inert as poly saccharides, and side reactions can take place (Schiff base formation and Maillard reac tions ). This may result in browning (oxidation reaction between amino-acid groups of proteins and aldehyde groups of the flavor molecule) of the final product.…”

Section: Proteinsmentioning

confidence: 99%

Melt Extrusion Encapsulation of Flavors: A Review

et al. 2016

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Encapsulation of flavor and aroma compounds has been largely explored in order to meet appraisal demands from consumers by improving the impact of flavor during the consumption of food products. Even though several techniques have been used for encapsulating volatile compounds, i.e., spray drying, fluidized bed coating, coacervation, and melt extrusion, those most frequently used in the food industry are spray drying and melt extrusion. In this article, the different techniques of encapsulation of flavors and fragrances in polymer-based matrices by extrusion are reviewed and partly redefined , emphasizing the differences between the various techniques reported so far and the role of matrix types, additives, and operative conditions. Also, the role of water as a key parameter for controlled release and shelf stability of the delivery system will be discussed.

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“…Soy protein isolate (SPI) is an excellent protein source that provides many health benefits (Milani, Menis, Jordano, Boscolo, & Conti‐Silva, ), has good processing functionality, and is low‐cost (Mauri & Añón, ); hence, there is high potential for marketing food products made from soy (Zhou & Cadwallader, ). On the other hand, the natural flavor of soy products has negatively affected consumer acceptance, and soy is not compatible with other food flavors and aromas (Huang, Qiu, Hua, & Wang, ; Solina, ; Wang, Zhao, Qiu, & Sun, ).…”

Section: Introductionmentioning

confidence: 99%

Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

Guo

et al. 2019

J Food Biochem

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Interactions of the flavoring compounds hexyl acetate (HxAc), heptyl acetate (HpAc), linalyl formate (LiFo), linalyl acetate (LiAc), geraniol, linalool, limonene, and myrcene with soy protein isolate (SPI) were estimated in pH 3.0, 6.0, and 9.0 aqueous solutions using headspace solid‐phase microextraction gas chromatography–mass spectrometry (SPME–GC–MS). The binding capacity of HxAc, HpAc, LiFo, LiAc, geraniol, and linalool increased in the pH of the medium from 3 to 9. For limonene and myrcene, an unexpected increase in headspace concentration or a “salting‐out” effect was observed. Between pH 3 and 9, better accessibility to the primary hydrophobic sites as a result of a modification to the protein's flexibility was observed. Practical applications SPME method is a technology of dynamic adsorption for flavors. The lowest level of lead be practicably detected in food as low as the practiced concentration of flavors (0.01–0.1 mM) in our study. At low concentrations of flavors, it is close to the actual flavor's concentration of food. In the previous studies, the technology, such as equilibrium dialysis, headspace‐gas phase which need higher concentration of flavors (>0.2 mM). The interaction between flavors and protein has a different binding law at high and low concentrations. As we produced the acid fruit soy protein milk beverage, the off‐flavors present in the beverage were due to the change in the interaction between denature SPI and flavors. The present work is aimed at paving the way for further research to elucidate flavor imbalances in acid fruit soy protein milk beverage.

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Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

Cited by 18 publications

References 21 publications

An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

Melt Extrusion Encapsulation of Flavors: A Review

Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

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