Retention of esters by gellan and pectin solutions or their mixtures

Evageliou, Vasiliki; Papastamopoulou, Konstantina; Frantzeskaki, Despoina; Christodoulidou, Christalli – Christina

doi:10.1016/j.foodhyd.2015.05.007

Cited by 12 publications

(2 citation statements)

References 32 publications

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“…Compared with that of the control group, the ester content decreased significantly ( p < 0.05) at the maximum xanthan concentration. Evageliou et al . found that the retention of ethyl butyrate in pectin solution (0.25%–0.75% wt) and gellan solution (0.25% and 2.0% wt) was stronger than that in other solutions, and the released ethyl butyrate increased with the increase of the solution concentration.…”

Section: Resultssupporting

confidence: 93%

Effects of xanthan and sugar on the release of aroma compounds in model solution

Yang

Fan

et al. 2016

Flavour & Fragrance J

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The effects of the interaction of xanthan and sugar on the release of aroma compounds (α‐pinene, ethyl acetate, ethyl butyrate, perillaldehyde, hexenal, and d‐limonene) were investigated in model solutions (xanthan, sugar and xanthan‐sugar solutions). The released aroma compounds were analysed by solid‐phase microextraction and gas chromatography‐mass spectrometer (SPME/GC‐MS). The results showed that the six aroma compounds decreased differently in the 0.4 g·L‐1 xanthan solution. A slightly stronger release of these aroma compounds in glucose solution was observed than that in sucrose solution. The release of these aroma compounds increased in the xanthan solution after the addition of the sucrose. This indicated that the release of these aroma compounds was inhibited in the xanthan solution. But the addition of sucrose in the xanthan solution could promote the release of the aroma compounds. Additionally, the rheology results showed that the xanthan solution exhibited a gradual shear thinning and the C* of xanthan was 2 g·L‐1. However, the concentrations of the xanthan solution which could inhibit the release of the six aroma compounds were not fully consistent with C*. And this indicated that viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Resultssupporting

confidence: 93%

Effects of xanthan and sugar on the release of aroma compounds in model solution

Yang

Fan

et al. 2016

Flavour & Fragrance J

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“…e), viscosity of dilute solutions (c < c*) is independent of shear rate and it remains constant throughout the shear rate range (Newtonian behaviour). For solutions with c>>c*, there is a Newtonian plateau at low shear rates followed by a decrease of viscosity at higher shear rates, thus, exhibiting a shear thinning behaviour (Evageliou et al , ). The viscosity of the Newtonian plateau is called ‘zero shear viscosity’ η 0 .…”

Section: Shear and Extensional Rheologymentioning

confidence: 99%

Shear and extensional rheology of selected polysaccharides

Evageliou

2020

Int J of Food Sci Tech

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Rheology is used for the elucidation of the flow properties of polysaccharide solutions. For a given polysaccharide, both shear and extensional rheological experiments should be performed for the full characterisation of its flow properties. The provided information will facilitate the efficient exploitation of a polysaccharide in various applications. Although shear rheology is widely used in polysaccharides' characterisation, there are only limited extensional rheology studies due to lack of reliable techniques in the formation of pure extensional flow. However, recently, several commercial extensional rheometers have been developed and thus, accurate extensional experiments can now be performed. The present work initially presents the principles and concepts of both shear and extensional rheology and then reports rheological findings for solutions of various polysaccharides and their derivatives. Xanthan and various members of the galactomannan, cellulose and alginate families were selected.

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