Improvement of the retention of ocimene in water phase using Class II hydrophobin HFBII

Abstract

Hydrophobins have exceptional surface activity with potential applications for food and pharmaceutical industry. In this study, the effect of Class II hydrophobin HFBII on the retention of a volatile compound, ocimene in a water phase was investigated. We observed a negative gushing when 200 μg pure HFBII (κ-grade) and 40 μg ocimene (assay ≥ 90%) was added to 1 L sparkling water with CO 2 concentration of 7 g/L. The droplet size analysis of κ-HFBII, ocimene and the mixture of them showed that the ocimene was emulsified in a solution containing κ-HFBII. The stability of this emulsion was reduced in function of time and this effect was intensified by increasing the temperature and the presence of CO 2 . Additionally, the retention of ocimene in a HFBII rich solution was measured by SPME-GC-MS. When 0.26±0.03 mg HFBII/mL is added to ocimene solution, 43% of the original ocimene concentration (i.e. 5.9 × 10 À6 mg/mL) remained in the solution after 3 days, and 32% after 7 days. In contrast, original ocimene concentration in solutions without HFBII was only retained 20% and 14%, respectively. It showed the potential of HFBII to incorporate insoluble flavour compounds in beverages and control their release.

Recent Advances in Fungal Hydrophobin Towards Using in Industry

“…depressurization), those nanobubbles explode, resulting in energy release. The latter breaks the CO 2 -H 2 O links in contaminated beverages, and provokes gushing [49]. …”

“…The particles have shown to be stable for at least 5 h in the form of suspension. Recently, a promising application of j-HFBII as a carrier of a flavour ingredient in carbonated beverages has been suggested [49]. For that, the competition of ocimene and CO 2 concerning their affinity to the hydrophobic patch of Class II hydrophobins has been evaluated.…”

“…The purification of hydrophobin has been recently upscaled with a SOURCE 30RPC column [49]. Hydrophobin with the purity above 95 % is named K-grade hydrophobin [49].…”

“…This technique allows detection, purification as well as quantification of hydrophobins [23,67]. The purification of hydrophobin has been recently upscaled with a SOURCE 30RPC column [49]. Hydrophobin with the purity above 95 % is named K-grade hydrophobin [49].…”

Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

“…The encapsulation of different nutraceuticals in various nano‐ and micro‐scale carriers has been the center of research interest for food chemists and food technologists during the last two decades (Cui, Yuan, Ma, Changzhu Li, & Lin, ; Jia, Dumont, & Orsat, ; Tolve et al, ). This technology involves entrapping food and/or pharmaceutical components inside a carrier for several purposes like controlling the release of active components, protection of sensitive compounds against chemical deterioration and loss of activity, keeping the sensory attributes at an acceptable level over a longer period of time and masking unpleasant odors and tastes (Bouarab, Maherani, & Kheirolomoom, ; Fathi, Varshosaz, Mohebbi, & Shahidi, ; Khalesi et al, ; Ramezanzade, Hosseini, & Nikkhah, ; Vergara, Saavedra, Sáenz, García, & Robert, ). The encapsulant must be edible, biodegradable, and resistant to processing.…”