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

Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion

Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 lm, CAR/PDMS 75 lm, PDMS/DVB 65 lm and DVB/CAR/PDMS 50/30 lm), adsorption temperature (25–45 C), adsorption time (5–25 min), sample concentration (1–100%), sample amount (5–12.5 g), pH (2.5– 9.5), salt type (K2CO3, Na2CO3, NaCl and Na2SO4), salt amounts (0–30%) and stirring mode were studied to develop HS-SPME condition for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions were: CAR/PDMS fiber, adsorption at 45 C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; c-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; 1-octanol, 0.06%; geranial, 0.05%; b-pinene, 0.04%; octanal, 0.03%; a-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R2 P0.97). Average recoveries ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD) for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method was successfully applied for headspace analysis of five commercial orange beverage emulsions

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x1), xanthan gum content (0.3–0.5%, w/w, x2) and orange oil content (10–14%, w/w, x3) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemical properties considered as response variables were: ζ-potential (Y1), conductivity (Y2), emulsion stability (Y3), size index (Y4) and pH (Y5). The results indicated that the response surface models were significantly (p 0.05) difference was found between the experimental and predicted values, thus ensuring the adequacy of the response surface models employed for describing the changes in physicochemical properties as a function of main emulsion component contents

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target ½avour compounds in a model orange beverage emulsion. The main volatile ½avour compounds studied were: acetaldehyde, ethyl acetate, α-pinene, ethyl butyrate, β-pinene, myrcene, limonene, γ -terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the ¼bre type, the effect of other HS-SPME variables such as adsorption temperature (25–55°C), extraction time (10–40 min), sample concentration (1–100% w/w), sample amount (5–10 g) and salt amount (0–30% w/w) were determined using a two-level fractional factorial design (25−2) that was expanded further to a central composite design. It was found that an extraction process using a carboxen–polydimethylsiloxane ¼bre coating at 15ºC for 50 min with 5 g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction ef¼ciency. For all volatile ½avour compounds, the linearity values were accurate in the concentration ranges studied (r 2 > 0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile ½avour compounds was found to be less than 15%. For all volatile ½avour compounds, the limit of detection ranged from 0.20 to 1.69 mg/L

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average particle size and density of orange beverage emulsion. A three-factor central composite design (CCD) was employed to determine the effect of Arabic gum content (7–13% w/w), xanthan gum content (0.1–0.3% w/w) and orange oil content (6–10% w/w). The emulsion properties studied as response variables were: turbidity (Y1), average particle size (Y2), PDI (Y3) and density (Y4). The response surface analysis was carried out to create efficient empirical models for predicting the changes of response variables. In general, analysis of variance (ANOVA) showed high coefficients of determination values (R2) in the range of 0.922–0.975 for the response surface models, thus ensuring a satisfactory adjustment of the polynomial regression models with the experimental data. The results of regression analysis indicated that more than 92% the response variation could be explained by the models. The results also indicated that the linear term of xanthan gum was the most significant (p<0.05) variable affecting the overall responses. The multiple optimization results showed that the overall optimum region with high total desirability (D=0.92) was found to be at the combined level of 13.88% w/w Arabic gum content, 0.27% w/w xanthan gum content and 11.27% w/w orange oil content. Under the optimum condition, the corresponding predicted response values for turbidity, average particle size, PDI and density of the desirable orange beverage emulsion were 129.55, 988, 0.261 and 1.03, respectively. For validation of the models, the experimental values were compared with predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus indicating suitability of the models employed using response surface methodology (RSM) for optimizing the physical properties of the orange beverage emulsion

Tolerance of free and encapsulated probiotics towards heat treatment and high sodium concentration.

Lactobacillus acidophilus LA-5 and Bifidobacterium pseudocatenulatum G4 were encapsulated in 4% w/v of alginate in combination with 2% of starch via the extrusion technique. The probiotics capsules produced were further coated with 1% chitosan to enhance the survival of probiotics. Heat tolerance of free and encapsulated L. acidophilus LA-5 and B. pseudocatenulatum G4 was evaluated by subjecting the cells to mild heat treatment (55°C, 60°C and 65°C) over a 30 min period. On the other hand, the effect of sodium chloride concentration (1% w/v, 2% w/v and 3% w/v) and incubation period (1, 2 and 3 h) on the viability of both free and encapsulated L. acidophilus LA-5 and B. pseudocatenulatum G4 were also assessed. Results indicated that the encapsulated probiotics survived significantly (P<0.05) better than the free cells during heat exposure at 55°C and 60°C. Free cells experienced about 5 log reductions after heat exposure at 60°C for 30 min, whereas encapsulated L. acidophilus LA-5 was reduced by 1.99 log cycles, while B. pseudocatenulatum G4 was only reduced by 0.85 log cycles. However, there was drastic decrease in cell viability of free and encapsulated probiotics after 30 min of heat treatment at 65°C. Only encapsulated B. pseudocatenulatum G4 exhibited significant (P<0.05) protective effect at this condition, while the encapsulated L. acidophilus LA-5 declined at a same rate as its free cells. Viable cell counts of free L. acidophilus LA-5 and B. pseudocatenulatum G4 decreased with increasing incubation period in all the sodium chloride concentrations. Results show that during exposure to 3% sodium chloride for 3 h, the encapsulated B. pseudocatenulatum G4 survived with the highest viable cell counts (9.73 log cfu/ml), followed by the encapsulated L. acidophilus LA-5 (9.34 log cfu/ml). Free cells of B. pseudocatenulatum G4 appeared to be the most sensitive towards increasing sodium concentration (7.13 log cfu/ml)

Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

Physicochemical properties and stability of betanin in pitaya juice spray dried with maltodextrin (MDp) and resistant maltodextrin (RMDp), and its stability after incorporation into sugar confection were assessed. MDp exhibited more favorable powder properties with higher betanin retention, compared to RMDp. Morphology of MDp exhibited well defined spheres as compared to RMDp which displayed agglomerated particles. Storage for 3 months at 4 °C, 25 °C and 40 °C exhibited higher betanin degradation in RMDp at all temperatures with corresponding lower half-lives compared to MDp. Exposure of powder to light increased degradation of betanin in RMDp more so than in MDp. In sugar confection, RMDp exhibited higher betanin retention post processing at 78.13% compared to MDp at 69.06%. However, after storage for 3 months at 25 °C and 40 °C, stability of betanin in candies incorporated with RMDp reduced below that of candies incorporated with MDp, signifying higher stability in the latter

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different levels (0%, 1.5%, 3.0% and 4.5%) on physicochemical, sensory acceptance and bloom stability of the chocolate.The TAG composition differed among the chocolate produced. Substitution of CNO in chocolate formulations reduced the melting profile, Tonset (30.72–28.98 �C), Tpeak (36.64–34.39 �C), and Tendset (40.31–36.36 �C). The rheological behavior, Casson yield and Casson viscosity of the chocolate also decreased. The Casson yield and Casson viscosity decreased as amount of CNO substituted increased.In sensory profiling, the scores for the color of chocolate did not differ significantly with control chocolate. However, the glossiness, taste and overall acceptability of chocolate C was more preferred by consumers with the highest amount of CNO (4.5%) substitution. The chocolate containing CNO shows slower rate of bloom formation during storage compared to control chocolate. Chocolate C had the highest stability against bloom formation. This study suggested that CNO substitution at 4.5% has the potential to improve appearance and taste of the chocolate with less effects on the melting profile and rheological behavior. In addition, application of CNO as CBS able to increase the stability of chocolate against bloom formation

Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: effects of formulation parameters

In this study, we compared the effect of formulation parameters on the physicochemical properties of lutein nanodispersions prepared using a low- and high-energy approach, i.e., solvent displacement (SD) and high-pressure valve homogenization (HPH), respectively. The lutein concentration had a significant effect on the particle size (PS) and particle size distribution (PSD) of nanodispersions that were prepared by using both methods. However, Tween 80 concentration and organic-phase-to-aqueous-phase volume ratio (OAR) only had a significant effect on the PS of nanodispersions prepared by SD. Under all the variations in the formulation parameters, the PSs and PSDs of nanodispersions prepared by SD and HPH were not significantly different. At 0.1% lutein concentration, 0.1% Tween 80 concentration and OAR of 1:9, the nanodispersions prepared by using both methods displayed minimum PS and excellent lutein retentions (>90%). This study showed that SD is a suitable alternative to HPH for preparing lutein nanodispersions

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion was investigated during six months storage. From the turbidity loss rate results, the orange beverage emulsions containing 4.5% and 1.5% (w/w) pectin showed the highest and least storage stability, respectively. In contrast to the first two months storage, the replacement of both supplementary emulsion components resulted in a significant (p < 0.05) increase in turbidity loss rate of all orange beverage emulsions, thus indicating a decrease in capability of beverage emulsion to maintain the cloudiness during storage. The cloudiness of all samples significantly (p < 0.05) decreased during storage. The differences between the volatile release behaviors of target volatile compounds from orange beverage emulsions having different formulations indicated that the overall volatile flavor release was strongly influenced by the emulsion composition. This finding may be explained by the interactions between emulsion matrix and volatile flavor compounds. The release contents of most of target flavor compounds were significantly (p < 0.05) decreased during storage, especially for the aldehyde compounds studied (i.e. octanal, decanal, neral, geranial)