The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid

Meier, Márcia Margarete; Drunkler, Deisy Alessandra; Bordignon-Luiz, Marilde T.; Fett, Roseane; Szpoganicz, Bruno

doi:10.1108/00070700110391470

Cited by 13 publications

(9 citation statements)

References 16 publications

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“…Compared with control, samples with added β-CD showed increased acceptance score ranging from 2·50 ± 0·22 to 4·51 ± 0·29 when the level increased from 0·1% to 0·9%, indicating the effective capacity of β-CD for reducing the goaty flavor. Similar results were reported by others (Meier et al 2001; Young et al 2012). The capacity of reducing goaty flavor of the yogurt (represented by score) was positively correlated to the β-CD ( P < 0·05) in the range of 0·1%–0·9% (w/v).…”

Section: Resultssupporting

confidence: 92%

“…Moreover, C 8 decreased most significantly, indicating the more affinity of C 8 with β-CD. These results were in accordance with those of Meier et al (2001), who proved that β-CD bound caprylic and capric acids to remove perception of goat milk flavor by differential scanning calorimetry (DSC) and proton magnetic resonance ( 1 H NMR) spectroscopy analysis. Young et al (2012) also found that β-CD bound 4-methyl branched chain fatty acids and their straight chain isomers in reducing goaty flavor intensity of yogurt.…”

Section: Resultssupporting

confidence: 92%

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Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Wang

Gao

Yan

et al. 2018

Journal of Dairy Research

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Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Wang

Gao

Yan

et al. 2018

Journal of Dairy Research

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“…Meier and others (2001a) showed that β‐CD altered perception of goat milk flavor. They also showed that β‐CD binds octanoic and decanoic acids, implying a potential for flavor reduction if BCFAs will also form complexes, as is very likely from that sensory trial.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

Young¹,

Gupta²,

Sadooghy-Saraby³

2012

Journal of Food Science

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“…The addition of β ‐CD did not represented any beneficial effect on the total concentration of carotenoids (Table 1); it is possible that the effects of the low temperatures used during the manufacturing of juices (ultra‐freezing) were much higher than those from the addition of CDs and therefore, the effects of CDs was masked. On the other hand, some studies have previously reported beneficial effects of β ‐CD on the quality of juices subjected to pasteurization and sterilization protocols (Meier et al . 2001; Rodríguez‐Amaya 2003; Jun 2009).…”

Section: Resultsmentioning

confidence: 99%

Effects of Farming Practices on the Quality of Ultra‐frozen Mandarin Juice

Navarro¹,

Meléndez-Martínez²,

Heredia³

et al. 2011

J Food Process Engineering

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The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, carotenoids composition, color and antioxidant activity) of freshly squeezed, nonpasteurized, ultra‐frozen mandarin juices were studied during a shelf life of 145 days. The vitamin C content was reduced from 540 and 470 mg/L to 515 and 447 mg/L in organic and conventional juices, respectively. Carotenoids were stable during the storage time (decreases being in the range 5–10%), with β‐cryptoxanthin (7.21 ± 0.31 mg/L) being the most abundant compound, followed by lutein and zeaxanthin. The juices color was not affected by thermal treatment and these data were provided by both instrumental Commission internationale de l'éclairage L*, a*, b* data and the sensory studies conducted. The antioxidant activity was 0.04 and 0.06 mMT/mL, at day 0, for the organic and conventional juices; the losses during the storage were below 18%. The addition of cyclodextrins did not have any significant effect on the parameters under study. This study showed that the nutritional and organoleptic quality of ultra‐frozen juices is quite stable during the storage period. PRACTICAL APPLICATIONS The application of cyclodextrins in the food industry is very important as solubilizing agents, stabilizers and emulsifiers. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavors, vitamins, colorants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf life, accelerated and long‐term storage stability.

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The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid

Cited by 13 publications

References 16 publications

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

Effects of Farming Practices on the Quality of Ultra‐frozen Mandarin Juice

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