Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Abstract

The aim of this work was to investigate the effects of high-pressure homogenisation on the aroma retention of mixed sodium caseinate-whey protein (2% + 2% w/v) emulsions. For this purpose, raw and pasteurised emulsions, with different fat contents (5%, 8% and 15% w/v) and subjected to different homogenisation pressures (0, 18, 100 and 150 MPa), were produced. The retention of seven aroma compounds (hexanal, benzaldehyde, diacetyl, ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) was evaluated by static headspace gas chromatography. Results showed that aroma release was affected by the presence and the quantity of the lipid phase. As regards homogenisation, an increase in the retention of hexanal with homogenisation pressure was observed and interactions between hexanal and caseinate were suggested. Benzaldehyde showed significant changes in headspace partition with increasing pressure only in the 5% fat content emulsions, whereas no homogenisation effect on aroma retention was observed for diacetyl or esters

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

“…Moreover, the K A/E values of aroma compounds in coarse emulsion gels did not show significant differences from those in corresponding fine emulsion gels. This was in agreement with previous reports suggesting no influence of oil droplet size on the retention of ethyl butyrate, ethyl hexanoate and ethyl octanoate …”

“…This was in agreement with previous reports suggesting no influence of oil droplet size on the retention of ethyl butyrate, ethyl hexanoate and ethyl octanoate. 27,28 The initial release rates of ethyl butyrate, ethyl hexanoate and ethyl octanoate from emulsion gels are shown in Fig. 5 and Table S3.…”

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

“…Whey proteins are particularly important as a food ingredient because they exert different functionalities related to solubility in water, the ability to create viscosity, form gels, emulsions, the improvement of flavour and texture in addition to the nutritional advantages (Innocente, Biasutti, Venir, Spaziani, & Marchesini, 2009;Innocente, Biasutti, & Blecker, 2011;Innocente, Marchesini & Biasutti, 2014;Matumoto-Pintro, Rabiey, Robitaille, & Britten, 2011;Nicorescu et al, 2009). Moreover, they often serve as ingredients in several foods; e.g.…”

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

“…The MNPS particles in the bone soup of the control group were large and different sizes, and the overall system was relatively chaotic. The oil with volatile flavor and greater binding ability floated in uneven distribution [45] , resulting in a relatively unsatisfactory flavor profile. However, TUT made MNPs more uniform in size and made the nutrients uniformly distributed in the whole bone broth system.…”