Delayed volatile compound release properties of self-assembly structures in emulsions

Journal of Agricultural and Food Chemistry
Van-Anh PhanNicolas Godinot

Abstract

Temporal release and retention of aroma compounds from structured emulsions (where unsaturated monoglycerides are added to the oil) and conventional oil-in-water emulsions were studied using in vitro dynamic headspace analysis by proton-transfer reaction mass spectrometry and static headspace analysis by gas chromatography-mass spectrometry. Under dynamic conditions, the structured emulsion exhibited delayed release compared to the oil-in-water emulsion containing the same lipid content of 5%. The time to maximum concentration T max of amphiphilic and lipophilic aroma compounds increased by a factor of 1.2 (for 3 E-hexenal) to 1.9 (for octanal). The aroma release profile of the 5% lipid structured emulsion was close to that obtained for the oil-in-water emulsion containing 10% lipid. Under static conditions, the 5% lipid structured emulsion retained more of the most lipophilic aroma compounds than its counterpart 5% oil-in-water nonstructured emulsion. The present study provides potential solutions for modulating aroma release profiles of reduced-fat foods by self-assembly structures.

Citations

Aug 21, 2010·Journal of Food Science·Areerat Hansanugrum, Sheryl A Barringer
Nov 14, 2015·Critical Reviews in Food Science and Nutrition·Like MaoSong Miao
Jun 15, 2016·Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences·L SagalowiczM Michel
Jun 22, 2019·Advanced Materials·Raffaele MezzengaLaurent Sagalowicz
May 20, 2009·Accounts of Chemical Research·Hervé This

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