Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion

In the present study, the effect of main important factors affecting the headspace (HS) extraction efficiency of orange flavor compounds was investigated for the development of the solid phase microextraction (SPME) technique. The optimum HS-SPME conditions were established by using the diluted emulsion (1:100) including 15% NaCl, a 75 μm CAR/PDMS fiber at 45 °C for 15 min under stirring mode. Subsequently, the influence of different concentration levels of main beverage emulsion components namely Arabic gum (7-20% w/w), xanthan gum (0.1-0.5% w/w) and orange oil (6-14% w/w) on the physicochemical properties and release pattern of target volatile flavor compounds from orange beverage emulsion was studied using a three-factor central composite design (CCD). The main objective of this study was to determine the optimum level of the main emulsion components which led to the desirable response goals. The desirable response goals include: (1) the highest emulsion stability, viscosity, pseudoplastic behavior, turbidity, cloudiness, electrophoretic mobility and largest magnitude of ζ-potential; (2) the least turbidity loss rate, conductivity, size index, average droplet size, polydispersity index, pH and flavor release content; and (3) the target value for density. The results indicated that the physicochemical properties of emulsion and release behavior of target volatile flavor compounds from orange beverage emulsion were significantly (p 0.8) which had no indication of significant (p > 0.05) lack of fit in most cases, thus ensuring a satisfactory adjustment of the polynomial regression models fitted to the experimental data. The fitted models were accurately explained by the high variation of physicochemical properties of emulsion as a function of the proportion of main beverage emulsion components. In general, the predicted optimum for the orange beverage emulsion was 20% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 14% (w/w) orange oil. The results also indicated that CCD was found to be a very useful experimental design for investigating the variation of physicochemical properties of orange beverage emulsion and optimizing the proportion of beverage emulsion components leading to the desirable orange beverage emulsion. The results exhibited that independent variables had the least and most significant (p < 0.05) effects on the release of β-pinene and γ-terpinene, respectively. The effect of hydrocolloid concentration on volatile compound release was more pronounced with the negative effect of xanthan gum concentration on the overall release content. In the present study, the reduction in flavor release intensity may be explained by the different phenomena such as adsorption, complexation, entrapment, hydrogen bonds and encapsulation of target flavor compounds induced by their interactions with Arabic gum, xanthan gum and other matrix constituents. Consequently, the effect of different concentrations of pectin (1.5, 3 and 4.5% w/w), carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5% w/w), glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the emulsion properties of the optimum beverage emulsion was investigated. The results indicated that these supplementary emulsion components (especially vegetable oil and pectin) could be used to modulate the physicochemical properties and release pattern of volatile flavor compounds from the orange beverage emulsion

Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods

This work aims to investigate the effects of inulin (0, 2.5, 5 and 7.5%, w/w) and maltodextrin (0, 15, 20 and 25%, w/w) as wall materials and fat replacers and drying techniques (i.e. spray drying and fluidized-bed drying) on physicochemical properties of regular and instant reduced-fat dairy creamers. The regular reduced-fat dairy creamer was produced by one-stage drying (i.e. spray drying), while the instant reduced-fat dairy creamer was produced by two-stage drying (i.e. spray drying followed by fluidized-bed drying). In this study, control (0% inulin and 0% maltodextrin) and two commercial regular and instant coffee creamers (A and B) were also considered for comparison purposes. The results showed that the regular creamer containing 25% maltodextrin and 7.5% inulin had the largest particle size, highest viscosity and most desirable wettability among all formulated regular creamers. The yield of reduced-fat coffee creamer was significantly increased from 43.55 to 94.60% by increasing the amount of fat replacers to the maximum level (25% maltodextrin and 7.5% inulin). The current study revealed that the application of fluidized-bed drying for agglomeration led to significantly improve the wettability and instant properties of the instant creamer. In this study, the formulated instant creamer containing 25% maltodextrin and 7.5% inulin was the most desirable product as compared to all creamers

Effects of frying condition on physicochemical properties of palm olein-olive oil blends.

The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm olein (100% w/w). The frying process of French fries was performed in duplicate at 180 ± 5 ºC for 5 consecutive days. The physicochemical properties of the frying media namely the fatty acids composition (FAC), iodine value (IV), free fatty acid (FFA) and color were considered as response variables. The present study clearly indicated that the frying performance of palm olein significantly (p < 0.05) improved by the blending of palm olein (Po) with the olive olein (Oo). As shown in the results, there was a significant (p < 0.05) positive correlation between FFA and color. The present work suggested that partial replacement of palm olein with olive oil provided the oil blends (POo: Oo, 75:25 and 50:50 w/w) with more desirable functional properties for the human health due to the high proportion of monounsaturated to saturated/polyunsaturated fatty acids

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

The influence of emulsion composition (i.e. Arabic gum, xanthan gum and, orange oil) and structural emulsion properties (i.e. average droplet size and apparent viscosity) on equilibrium headspace concentration of beverage emulsions was investigated. Increase in average droplet size led to increase the equilibrium headspace concentration of more hydrophilic volatile compounds (i.e. lower log P) such as ethyl acetate and octanal, but decrease in more hydrophobic volatile compounds such as 3-carene, myrcene and limonene. In most cases, apparent viscosity had significant positive effect on equilibrium headspace concentration. Principle component analysis (PCA) score discriminated the beverage emulsions containing the same orange oil content but different contents of emulsifiers in different classes, thus indicating the significant (p < 0.05) effect of emulsifier fraction on equilibrium headspace concentration. Beverage emulsion containing 22.2% (w/w) Arabic gum, 0.52% (w/w) xanthan gum and 14.21% (w/w) orange oil was estimated to provide the highest equilibrium headspace concentration

Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.

The main objective of present study was to investigate the effect of type and concentration of two emulsion components, namely glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w), on average droplet size, polydispersity index, electrophoretic mobility, pH, cloudiness, density and stability of beverage emulsion. The results indicated that the physicochemical properties of beverage emulsions were significantly (p < 0.05) influenced by the addition of different concentration levels of supplementary emulsion components. The magnitude of all physicochemical properties significantly (p < 0.05) increased with increasing the concentration of glycerol from 0.5 to 1.5% (w/w). On the other hand, the increase in vegetable oil content resulted in significant (p < 0.05) increase in polydispersity index, cloudiness and stability of beverage emulsion; while a significant (p < 0.05) reduction in average droplet size and density was observed with increasing the proportion of vegetable oil in basic emulsion formulation. The addition of glycerol resulted in significant (p < 0.05) increase in average droplet size as compared to the control sample and vegetable oil-contained beverage emulsions. The present observation could be due to the positive effect of glycerol on the viscosity of beverage emulsion, thereby reducing the efficiency of homogenization and emulsification processes. The addition of both supplementary components led to undesirable effect on the homogeneity (i.e. higher PDI) of beverage emulsions. Electrophoretic mobility significantly (p < 0.05) increased as the concentration of glycerol or vegetable oil was increased. The significant (p < 0.05) effect of glycerol or vegetable oil on electrophoretic mobility was found to be pH dependent. The results showed that pH value was significantly increased with increasing glycerol or vegetable oil content, thus increasing the degree of electrophoretic mobility

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS:In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models. CONCLUSION:Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density

Isolation of Anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to different varieties of red grape pomace from Macedonia

Anthocyanins of Macedonian grape pomace from three varieties “Pinot noir”, “Merlot” and “Vranec” were isolated by high speed countercurrent chromatography. After purification of the fractions by means of preparative high performance liquid chromatography the structures of isolated pigments were elucidated by electrospray ionization multiple mass spectrometry (ESI-MSn) and nuclear magnetic resonance (NMR) spectroscopy. The major anthocyanin malvidin-3-glucoside and the minor pigments delphinidin-3-glucoside, cyaniding-3-glucoside, petunidin-3-glucoside, and malvidin-3-p-coumarоyl-glucoside were isolated. The “Color activity concept” was applied and visual detection thresholds of isolated anthocyanins were determined. The results of the “color activity value” of the isolated pigments and their detection thresholds were in good agreement with the color shade of the different varieties of red grape pomace

Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.

In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextraction (HS-SPME). The peak areas of 13 target orange flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, 1-octanal, decanal, linalool, neral and geranial) composed of more than 98% of total peak area were considered as response variables. Among target volatile flavor compounds, the release behavior of β-pinene and 1-octanol was not detectable during storage. The results indicated that the equilibrium headspace concentration of target aldehyde compounds significantly (p<0.05) decreased during storage depending on the type and concentration of supplementary emulsion component. In most cases, the addition of glycerol or vegetable oil to the basic emulsion formulation showed the retaining effect on the target volatile flavor compounds compared to the control sample

Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.

The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased significantly (P < 0.05) by increasing the chain length of fatty acids and also by increasing the hydrophile-lipophile balance value. Among the prepared nanodispersions, the nanoemulsion containing Polysorbate 20 showed the smallest average droplet size (202 nm) and narrowest size distribution for tocopherol-tocotrienol nanodispersions, while sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), thus indicating a greater emulsifying role for Polysorbate 20 compared with sodium caseinate

Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: punicalagin and hydroxybenzoic acids

Pomegranate peel is a rich source of phenolic compounds (such as punicalagin and hydroxybenzoic acids). However, the content of such bioactive compounds in the peel extract can be affected by extraction type and condition. It was hypothesized that the optimization of a pulsed ultrasound-assisted extraction (PUAE) technique could result in the pomegranate peel extract with higher yield and antioxidant activity. The main goal was to optimize PUAE condition resulting in the highest yield and antioxidant activity as well as the highest contents of punicalagin and hydroxybenzoic acids. The operation at the intensity level of 105 W/cm2 and duty cycle of 50% for a short time (10 min) had a high efficiency for extraction of phenolics from pomegranate peel. The application of such short extraction can save the energy and cost of the production. Punicalagin and ellagic acid were the most predominant phenolic compounds quantified in the pomegranate peel extract (PPE) from Malas variety. PPE contained a minor content of gallic acid