Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

Impacts of Sample Preparation Methods on Solubility and Antilisterial Characteristics of Essential Oil Components in Milk

“…Proteins and lipids have been proposed as components interfering with antimicrobial activities of EOCs in food matrices (5). Milk is a good model food system to study such interference because it contains both proteins and lipids, and milk products with various fat levels and consistent protein content are readily available.…”

“…In milk, the aldehyde group of trans-cinnamaldehyde may allow stronger binding with proteins than the hydroxyl group of thymol, carvacrol, and eugenol (Table 1). Binding between hydrophobic compounds and globulin proteins, like ␤-lactoglobulin, can be a long process (5), and this may have caused the lower concentration of transcinnamaldehyde in the serum after mixing with skim milk for 24 h (Fig. 3D).…”

“…The level of EOs/EOCs needed to achieve inhibitory and bactericidal activities in foods is highly dependent on composition. Typically, food matrices with hydrophobic food components, like proteins and lipids, can cause significant reductions in antimicrobial activities of EOs/EOCs (5). Despite numerous studies on antimicrobial activities of EOs/ EOCs and speculation about food matrix interference (6)(7)(8), quantification of the solubility of EOCs in food systems and correlation with antimicrobial activities in food matrices have not been attempted.…”

Interaction of aroma compounds with food matrices

“…Interactions between aroma compounds and proteins have been the subject of many studies as already reviewed (Guichard, 2006;Hansen, 1997;Kuhn et al, 2006;Lubbers et al, 1998;Tromelin et al, 2006).…”

Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems

“…The affinity of an aroma compound for the different phases (food products are emulsified, gelified, or both) of a system affects its availability in the vapor phase; besides, perception of many flavor characteristics depends greatly on the nature of the food matrix components such as proteins, carbohydrates and lipids that are well known to interact with flavor compounds. The physicochemical interactions that occur between aroma compounds and other constituents of the food matrix play an important role in the retention of volatile substances during food processing (3,6). Flavor release is defined as a transport process of the flavor compound from the matrix to the vapor phase; thus, the decrease in food quality may be related to the loss of small-molecule aroma compounds and this causes a reduction of flavor intensity and change in the typical food flavor (7,8).…”