The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Abstract

BackgroundPerceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds.ResultsThe influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture.ConclusionsOverall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.

Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

“…Beverage emulsions are defined as oil-in-water (O/W) emulsions that can be classified as flavour emulsions or as cloud emulsions (Reiner, Reineccius, and Peppard 2010;Gharibzahedi et al 2012;Cheong et al 2014). The instability of emulsions is a challenge, especially to beverage manufacturers, as beverages are expected to be stable, both as concentrates and as dilute, for a period of at least six months according to beverage standards (Yadav et al 2007;Mirhosseini et al 2008;Reiner, Reineccius, and Peppard 2010;Rezvani, Taherian, and Schleining 2011).…”

“…This makes the whole system prone to separation through creaming, coalescence, flocculation and sedimentation (Mengual et al 1999;. To increase the kinetic stability of beverages, approaches such as the inclusion of stabilizers, emulsifiers, and polysaccharides are adopted Rezvani, Taherian, and Schleining 2011;Cheong et al 2014). Hydrocolloids and polysaccharides play a major role in stabilizing beverage emulsions (Dhingra et al 2012;Acton 2012;Desplanques et al 2012;Gharibzahedi et al 2012).…”

Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics

“…The low hydration properties of the starch, therefore, hindered it from being a suitable emulsion stabiliser. As emulsions have a lipid component, a suitable stabiliser needs a suitable degree of hydrophobicity to adequately perform a stabilising function ( 43 ). The soluble dietary fibre and nanocomposite both exhibited significantly (p≤0.05) higher hydration and OBC ( Table 4 ), thus making them good potential emulsion stabilisers.…”

Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems

“…The physicochemical interactions that occur between aroma compounds and other constituents of the food matrix play an important role in the retention of volatile substances during food processing (3,6). Flavor release is defined as a transport process of the flavor compound from the matrix to the vapor phase; thus, the decrease in food quality may be related to the loss of small-molecule aroma compounds and this causes a reduction of flavor intensity and change in the typical food flavor (7,8). A good knowledge of the physicochemical interactions occurring between flavor compounds and other major food components is required for the control of food flavoring because the composition of the food matrix and its variations significantly contribute to different interactions between the flavor compounds with other food components, which consequently influence the equilibrium headspace concentration of flavor compounds (8).…”

“…Flavor release is defined as a transport process of the flavor compound from the matrix to the vapor phase; thus, the decrease in food quality may be related to the loss of small-molecule aroma compounds and this causes a reduction of flavor intensity and change in the typical food flavor (7,8). A good knowledge of the physicochemical interactions occurring between flavor compounds and other major food components is required for the control of food flavoring because the composition of the food matrix and its variations significantly contribute to different interactions between the flavor compounds with other food components, which consequently influence the equilibrium headspace concentration of flavor compounds (8). Thermodynamics, represented by the volatility of the flavor in the food, and kinetics, characterized by the resistance to mass transfer from product to air, define the release of volatile flavor compounds from products, but only the latter is affected by the matrix texture and this becomes apparent only under dynamic (non-equilibrium) conditions.…”