Dynamic aroma release from complex food emulsions

Research output: Contribution to journalArticle

Authors

Colleges, School and Institutes

External organisations

  • Loughborough University
  • University of Nottingham

Abstract

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.

Details

Original languageEnglish
Pages (from-to)9325-9334
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number33
Early online date18 Jul 2019
Publication statusPublished - 21 Aug 2019

Keywords

  • OSA starch, dynamic aroma release, w/o/w emulsions, xanthan gum