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J Agric Food Chem

Title:		Food volatile compounds facilitating HII mesophase formation: solubilization and stability
Author(s):		Amar-Zrihen N; Aserin A; Garti N;
Address:		"The Ratner Chair of Chemistry, Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel"
Journal Title:		J Agric Food Chem
Year:		2011
Volume:		20110428
Issue:		10
Page Number:		5554 - 5564
DOI:		10.1021/jf200466e
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Four lipophilic food volatile molecules of different chemical characteristics, phenylacetaldehyde, 2,6-dimethyl-5-heptenal, linalool, and trans-4-decenal, were solubilized into binary mixtures of monoolein/water, facilitating the formation of reverse hexagonal (H(II)) mesophases at room temperature without the need of solvents or triglycerides. Some of the flavor compounds are important building blocks of the hexagonal mesostructure, preventing phase transition with aging. The solubilization loads were relatively high: 12.6, 10.0, 12.6, and 10.0 wt % for phenylacetaldehyde, 2,6-dimethyl-5-heptenal, linalool, and trans-4-decenal, respectively. Phenylacetaldehyde formed mixtures of lamellar and cubic phases. Linalool, 2,6-dimethyl-5-heptenal, and trans-4-decenal induced structural shift from lamellar directly to H(II) mesophase, remaining stable at room temperature. Lattice parameters were found to increase with water content and to decrease with temperature and/or food volatile content. trans-4-Decenal produces more stable H(II) mesophase compared to linalool-loaded mesophase. At 40-60 degrees C, depending on the chemical structure and on the solubilization location of the food volatile compounds, the H(II) mesophase transforms to isotropic micellar phase, facilitating the release of the food volatile compounds. Molecular interactions suggest the existence of two consecutive stages in the solubilization process"
Keywords:		Acetaldehyde/analogs & derivatives/chemistry Acyclic Monoterpenes Aldehydes/chemistry Alkenes/chemistry Crystallization Drug Stability *Food *Food Analysis Glycerides/chemistry Monoterpenes/chemistry Phase Transition Smell Solubility Taste Volatile Organi;
Notes:		"MedlineAmar-Zrihen, Natali Aserin, Abraham Garti, Nissim eng 2011/04/19 J Agric Food Chem. 2011 May 25; 59(10):5554-64. doi: 10.1021/jf200466e. Epub 2011 Apr 28"