Release of limonene from polysaccharide matrices: viscosity and synergy effect

Secouard, Sébastien; Malhiac, Catherine; Grisel, Michel; Decroix, Bernard

doi:10.1016/s0308-8146(02)00518-6

Cited by 70 publications

(54 citation statements)

References 21 publications

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“…The successful development of hydrocolloid-based new products, therefore, is bound to depend on understanding the mechanisms by which flavour compounds are entrapped in the food matrix and released upon consumption. Since polysaccharide addition may determine to a great extent the rheological and textural characteristics of a product, through the development of a matrix that may or may not exhibit gel characteristics, a large number of studies have been conducted in the last two decades to establish the relationship between the hydrocolloid matrix structure, on one hand, and the flavour retention and release, mainly of the volatile aroma compounds, on the other (Evageliou, Galanaki, Gardeli, & Komaitis, 2011;Jouquand, Aguni, Malhiac, & Grisel, 2008;Paraskevopoulou, Tsoukala, & Kiosseoglou, 2009;Savary, Lafarge, Doublier, & Cayot, 2007;Secouard, Malhiac, Grisel, & Decroix, 2003;Terta, Blekas, & Paraskevopoulou, 2006;Zafeiropoulou, Evageliou, Gardeli, Yanniotis, & Komaitis, 2010, 2012. The general conclusion of most of these studies was that in the presence of polysaccharides flavour compounds release from the system is retarded, with the extent and rate of release depending on the polysaccharide molecular structure and interaction as well as on the flavour compound properties.…”

Section: Introductionmentioning

confidence: 99%

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

et al. 2013

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Section: Introductionmentioning

confidence: 99%

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

et al. 2013

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“…Experiments with sorption of a two-component mixture by cornstarch gel showed that retention of isoamyl acetate decreases linearly with an increase in the concentration of ethyl hexanoate or linalool [5]. The degree of limonene retention increased linearly with an increase in the concentration of xanthan in an aqueous solution from 0.1 to 0.5%, which was probably associated with specific interactions between these substances [17].…”

Section: Resultsmentioning

confidence: 96%

Sorption of Components from a Mixture of Essential Oils by Cryotextured Cornstarches

Terenina

Misharina

2005

Appl Biochem Microbiol

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The interaction of volatile organic substances (odorants) with food polymers determines the flavor stability of food products. Starch is a major constituent of food products. The interactions between starch and odorants is of particular interest [1][2][3][4][5]. Retention of volatile organic compounds by starches is related to capillary and surface sorption and formation of hydrogen bonds and inclusion complexes with amylose [1 − 10] or amylopectin [2,4,5,11]. The degree of sorption depends on the physicochemical properties of volatile compounds and sorbent.We previously studied the sorption of organic compounds by cryotextured cornstarches obtained after freezing and defrosting of thermotropic gels [10][11][12][13][14][15]. The study compounds were capable of forming supramolecular complexes with cornstarch polysaccharides, due to hydrophobic cooperative interactions.Most studies focused on the interaction of polysaccharides with individual organic compounds or two-or three-component mixtures [2]. We found no data on sorption of complex mixtures by starch in the available literature. We developed a new method involving highperformance capillary gas chromatography to quantitatively study the sorption of odorants by cryotextured starches [12,13]. The presence of strongly sorbed compounds increased the binding of odorants with low sorption activity. Little competition for binding sites was revealed. Competitive sorption and synergistic increase in the retention of one compound in the presence of another were observed in binding of a two-component mixture (isoamyl acetate, ethyl hexanoate, or linalool) to starch [5].Sorption of a complex mixture containing components of rosemary essential oil by cryotextured cornstarches was studied at low oil concentration in an aqueous solution [12]. Terpene hydrocarbons underwent quantitative binding to starch polysaccharides.Essential oils are complex multicomponent systems that determine the flavor of plant food products extensively used as flavorings.This work was designed to study the effect of concentration and structure of components in the mixture of essential oils on their sorption from aqueous solutions by cryotextured cornstarches. MATERIALS AND METHODSExperiments were performed with delipidated cornstarch containing 25% amylose and obtained at the AllRussia Institute of Starch Products (Russian Academy of Agricultural Sciences). The study mixture included bergamot oil (2 g), caraway oil (0.85 g), coriander oil (1.61 g), clove oil, α -terpeniol (0.48 g), and caryophyllene (0.5 g). Starch gel was obtained by heating of 5% suspension in distilled water at 90°ë and vigorous stirring. This gel was cooled to room temperature and placed in polypropylene tubes with caps (40 g). Essential oils were added, and the mixture was thoroughly shaken (20-500 µ l). The samples were consecutively maintained at +5 and -18 ° C for 3 and 24 h, respectively. The cryotexture was defrosted, maintained at room temperature for 16 h, and separated from the aqueous phase. The samples of the aqueou...

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“…As xanthan is often associated with guar or carob, the release of limonene has been investigated from xanthan/guar and xanthan/carob water-based mixed solutions in the dilute and semi-dilute polymer concentration ranges (Secouard et al, 2003). When considering the limonene release as a function of the concentration, a dramatic decrease was observed for the xanthan/carob mixtures close to and above the critical overlap concentration (C*).…”

Section: Mixtures Of Carbohydratesmentioning

confidence: 99%

Interaction of aroma compounds with food matrices

Guichard¹

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Release of limonene from polysaccharide matrices: viscosity and synergy effect

Cited by 70 publications

References 21 publications

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

Sorption of Components from a Mixture of Essential Oils by Cryotextured Cornstarches

Interaction of aroma compounds with food matrices

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