In spite of the advances in flavour research, the prediction and control of flavour performance in complex food systems is still limited. In recent years, an aspect is receiving a growing attention: the structural organization of the food matrices in relation to flavour binding, release and flavour perception. The perception of the release of a lipophilic aroma compound widely used in food and non-food fields, R-(+)-limonene, was evaluated in this work by means of an electronic nose when using agar gel as encapsulating medium. Stability in encapsulation is reached if the aroma does not show a tendency to migrate from a phase to the other. Encapsulation and/or nano-encapsulation are successful solution to the problem. To that purpose, in this work cyclodextrins (CD) were used as emulsion stabilizers: CD were enclosed in the system where they act as the shell material protecting limonene. The expected functional properties were achieived due to cyclodextrins hydrophobic nano-cavity and hydrophilic external surface. CD-flavour complexes were included in the gel phase. Agar gels were produced at different concentrations ranging from 0.2 to 1% (w/v). Mechanical and rheological properties of the soft materials were evaluated. The perception of the flavour release from the agar/limonene systems was quantified by means of the electronic nose: the results of tweak evaluations are here presented. The cyclodextrin/limonene complexation was carried out according to the paste method. Few preliminary results of the analytical gas-cromatographic head space analysis of the CD-mediated aroma release are finally presented, showing the considerable effect of the cyclodextrins as emulsifying agents.
Release of nano-encapsulated flavour compounds in designed food gels / L. Piazza, J. Gigli, A. Arecchi - In: CIGR Section VI 3rd International Symposium : Food and Agricultural Products : Processing and InnovationsDisco ottico. - [s.l] : null, 2007. (( Intervento presentato al 3. convegno CIGR Section VI International symposium : Food and agricultural Products: Processing and Innovations tenutosi a Napoli nel 2007.
|Titolo:||Release of nano-encapsulated flavour compounds in designed food gels|
PIAZZA, LAURA (Primo)
GIGLI, JIABRIL (Secondo)
ARECCHI, ALESSANDRA (Ultimo)
|Parole Chiave:||Gel ; nano-enapsulation ; flavour ; cyclodextrins ; structure ; rheology|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2007|
|Enti collegati al convegno:||AIDIC; CIGR Section VI|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|