« Previous Abstract"Inhibition of ovary development of the fruit-fly, Drosophila melanogaster by synthetic 'queen substance'"    Next AbstractEffect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine »

J Food Sci Technol

Title:		Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva
Author(s):		Sanni O; Lakemond CM; Benjamin O;
Address:		"Food Quality and Design, Wageningen University and Research, 6700 AA Wageningen, The Netherlands. GRID: grid.4818.5. ISNI: 0000 0001 0791 5666 Food Science Department, DN Upper Galilee, Tel Hai College, 12210 Upper Galilee, Israel. GRID: grid.443193.8. ISNI: 0000 0001 2107 842X"
Journal Title:		J Food Sci Technol
Year:		2022
Volume:		20220626
Issue:		11
Page Number:		4530 - 4541
DOI:		10.1007/s13197-022-05534-w
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs 7.0) and saliva addition on stability and flavour release from nano and conventional emulsions was investigated using particle size, charge and Lumisizer measurments. Larger particle sizes were observed at lower pressures and in saliva-containing emulsions. At 1700 bar, nano-emulsions (below 150 nm) were created at pH 3.5 and 7.0 including saliva-containing emulsions. As was clear from the creaming velocity measurements, saliva addition decreased the emulsion stability by reducing particle charges and increased viscosity by more than 50%, especially when prepared at pH 3.5 closer to the isoelectric point of the used emulsifier beta-lactoglobulin (pH 5.2). (5.2). Flavour release from emulsions was measured at equilibrium using a phase ratio variation to determine partition coefficients and dynamically using an electronic nose. Partition coefficients of the flavour compounds for most conditions were two to four times lower in emulsions prepared at pH 7.0 than at pH 3.5 and in emulsions without saliva. Emulsions prepared with higher pressures showed stronger flavor release rates, while additional salvia dropped the release rate for ethyl acetate at pH 3.5. The physicochemical properties of flavour compounds, saliva addition and pH of emulsions influenced flavour release more than homogenization pressures. The potential in using nano-emulsions in food applications an be attributed higher stability and enhanced flavor release"
Keywords:		Flavour release High-pressure homogenization Nano-emulsion Partition coefficient Saliva;
Notes:		"PubMed-not-MEDLINESanni, Oluwatofunmi Lakemond, Catriona M Benjamin, Ofir eng India 2022/10/05 J Food Sci Technol. 2022 Nov; 59(11):4530-4541. doi: 10.1007/s13197-022-05534-w. Epub 2022 Jun 26"