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Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type

  作者 MAO LIKE; ROOS YRJOE H; MIAO SONG  
  选自 期刊  Journal of Agricultural and Food Chemistry;  卷期  2013年61-7;  页码  1427-1434  
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[摘要]Monoglycerides (MGs) can form self-assembled structures in emulsions, which can be used to control volatile release. In this study, initial headspace concentrations (C-initial), maximum headspace concentrations (C-max), release rates, and partition coefficients of propanol, diacetyl, hexanal, and limonene were determined in MG structured oil-in-water emulsions using dynamic and static headspace analyses. For all of the volatile compounds, C-initial values above structured emulsions were significantly lower than those above unstructured emulsions and decreased with increasing MG contents (p < 0.05). However, volatiles had higher release rates in emulsions with higher MG contents. When oil content was reduced from 20 to 10%, C-initial and C-max increased for limonene and hexanal and decreased for propanol and diacetyl. When different oils were applied, both C-initial and C-max were significantly lower in medium-chain triglyceride emulsions than in soybean oil emulsions (p < 0.05). Static headspace analysis revealed that volatile compounds had significantly lower air-emulsion partition coefficients in the structured emulsions than in unstructured emulsions (p < 0.05). These results indicated that MG structured emulsions can be potentially used as delivery systems to modulate volatile release.

 
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