Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method

Benjamin, Ofir; Leus, Michelle; Everett, David W.

doi:10.1016/j.foodres.2010.09.030

Cited by 20 publications

(19 citation statements)

References 33 publications

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“…The presence of micelles in solution also explains the high S 0 measured for Tween 20 (47.8 ± 4.6, data not shown). In our previous study, we demonstrated that emulsions stabilized by β‐lg were better at reducing the partition coefficients of hydrophobic VOCs compared to Tween 20 emulsions between the liquid and gas phases (Benjamin and others ). The previous study was carried out under equilibrium condition, which is very different to the dynamic conditions of the model mouth with the mixing act of an artificial tongue in this study.…”

Section: Resultsmentioning

confidence: 95%

Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions

Benjamin

Silcock

Beauchamp

et al. 2014

Journal of Food Science

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The emulsifying properties of plant legume protein isolates (soy, pea, and lupin) were compared to a milk whey protein, β-lactoglobulin (β-lg), and a nonionic surfactant (Tween 20). The protein fractional composition was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. The following emulsion properties were measured: particle diameter, shear surface ζ-potential, interfacial tension (IT), and creaming velocity. The effect of protein preheat treatment (90 °C for 10 min) on the emulsifying behavior and the release of selected volatile organic compounds (VOCs) from emulsions under oral conditions was also investigated in real time using proton transfer reaction-mass spectrometry. The legume proteins showed comparable results to β-lg and Tween 20, forming stable, negatively charged emulsions with particle diameter d3,2 < 0.4 μm, and maintained stability over 50 d. The relatively lower stability of lupin emulsions was significantly correlated with the low protein surface hydrophobicity and IT of the emulsion. After heating the proteins, the droplet size of pea and lupin emulsions decreased. The VOC release profile was similar between the protein-stabilized emulsions, and greater retention was observed for Tween 20-stabilized emulsions. This study demonstrates the potential application of legume proteins as alternative emulsifiers to milk proteins in emulsion products.

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Section: Resultsmentioning

confidence: 95%

Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions

Benjamin

Silcock

Beauchamp

et al. 2014

Journal of Food Science

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“…Covalent binding of saturated aldehydes is controversial and was reported in aqueous systems and high aldehyde concentrations [ 22 , 34 ]. However, interactions of compounds with BLG in emulsions have been reported and attributed to the hydrophobic cavity [ 35 ], particularly for elongated structures [ 36 ]. The interactions were mainly related to chain length and compound hydrophobicity [ 37 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

et al. 2020

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Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

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“…In general, protein–aroma retention was proved to be lower compared to lipid–aroma retention (Guichard, ). In emulsion, however, protein–aroma interactions may occur at the oil–water interface or in the aqueous phase, and a significant effect on the release of nonpolar compounds has been reported by different authors (Rogacheva et al ., ; Guichard & Langourieux, ; Seuvre et al ., ; Benjamin et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Many studies have established that aroma compounds in emulsions are distributed among the three phases (namely aqueous, oil and interface) according to their polarity and surface activity, and their release is affected by both emulsion composition and structure (de Roos, ; Guichard, ; Miettinen et al ., ; Philippe et al ., ; Rabe et al ., ; Benjamin et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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

Innocente

Marchesini

Biasutti

2014

Int J of Food Sci Tech

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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

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Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method

Cited by 20 publications

References 33 publications

Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions

Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

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

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