Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb

Encapsulation of betalain into w​/o​/w double emulsion and release during in vitro intestinal lipid digestion

A water-in-oil-in-water (w/o/w) double emulsion was prepared with water extract of red beet as the inner water phase, rapeseed oil as the oil phase and polysaccharides solution as the outer water phase. Polyglycerol polyricinoleate and polar lipid fraction from oat were used as emulsifiers for primary water-in-oil (w/o) emulsion and secondary w/o/w emulsion, respectively. Their mean droplet sizes were approximately 0.34 μm and 5.5 μm, respectively. The double emulsion showed a high encapsulation efficiency of 89.1% and had a pink coloration due to encapsulated betalain. The double emulsion was subjected to in vitro intestinal lipid digestion and the evolution of structures and release of betalain were monitored. During the first 2 h of digestion, coalescence of the inner water phase droplets was observed, and the sizes of the double emulsion droplets increased quickly because of aggregation. This period also corresponded to release of betalain, reaching about 35%. After 3 h of digestion, no more release was measured, corresponding to no further increase in droplet sizes. In contrast, the encapsulation efficiency and droplet sizes were not affected after 3 h in the same digestion conditions but without the bile salts and lipase, showing they were responsible for the release.</p

Enzyme-assisted oil extraction of lutein from marigold (Tagetes erecta) flowers and stability of lutein during storage

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Kuumailma- ja pakkaskuivatuksen vaikutus tillin haihtuviin yhdisteisiin

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.Työssä tutkittiin kuumailma- ja pakkaskuivatuksen vaikutusta lehtitillin (Anethum graveolens L.) haihtuviin yhdisteisiin. Tuoreesta ja kuivatuista tillinäytteistä tunnistettiin 25 yhdistettä kaasukromatografia-massaspektrometrian avulla, mutta kuivatusten vaikutusta seurattiin 16 pitoisuudeltaan suurimman yhdisteen osalta. Aromiaineiden pääkomponentit olivat α-fellandreeni, 3,6-dimetyyli-2,3,3a,4,5,7a-heksahydrobentsofuraani, β-fellandreeni, limoneeni, α-pineeni, p-symeeni ja myristisiini. Yhdisteiden pitoisuudet vähenivät huomattavasti kuivatuksen johdosta. Lehtitillin arominkannalta tärkeimmän yhdisteen, bentsofuraanijohdannaisen, määrästä oli kuumailmakuivatuissa tillinäytteissä jäljellä vain hivenmääristä 1 %:iin ja pakkaskuivatuissa näytteissä 3.5—20 %:a. Kuivatuksen aikana muodostui ns. sekundaarisia aromiaineita käsittäen yli 50 %:a haihtuvista yhdisteistä. Näistä fytadieenien, erityisesti neofytadieenin osuus oli suuri. Paras tulos, vain noin neljännes tuoreen tillin kokonaisaromimäärästä, saavutettiin pakkaskuivatuksella

Enzyme-Assisted Oil Extraction of Lutein from Marigold (Tagetes erecta) Flowers and Stability of Lutein during Storage

Marigold (Tagetes erecta) flowers are a rich source of lutein pigment, which is usually extracted with organic solvents. In this study, lutein was extracted from marigold flowers with enzyme-assisted oil extraction without using organic solvents. Extraction produced oil that contained 0.36 mg/ml lutein (present as lutein esters but calculated as free lutein), and the yield was comparable to solvent extraction. The oil containing lutein was used to produce oil-in-water emulsions with different polysaccharide mixtures as stabilizers and some emulsions were also spray dried. Wet emulsions, dry emulsions, and oil containing lutein were stored in the dark at 20&ndash;22&deg;C for 10 weeks, and the amount of lutein esters was monitored during storage. Stability of lutein was good in oil (85% of the initial amount) and in wet emulsions (77&ndash;91%) but slightly worse in spray-dried emulsions (67&ndash;75%). Enzyme-assisted oil extraction of lutein from marigold flowers is a potential alternative to solvent extraction with comparable efficiency. In addition, there are no solvent residues in the lutein preparation. Preliminary storage tests showed good stability of lutein in oil or in emulsions stored in the dark at room temperature, and these preparations could be used in different food products.</p

Kuumailma- ja pakkaskuivatuksen vaikutus tillin haihtuviin yhdisteisiin

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.Työssä tutkittiin kuumailma- ja pakkaskuivatuksen vaikutusta lehtitillin (Anethum graveolens L.) haihtuviin yhdisteisiin. Tuoreesta ja kuivatuista tillinäytteistä tunnistettiin 25 yhdistettä kaasukromatografia-massaspektrometrian avulla, mutta kuivatusten vaikutusta seurattiin 16 pitoisuudeltaan suurimman yhdisteen osalta. Aromiaineiden pääkomponentit olivat α-fellandreeni, 3,6-dimetyyli-2,3,3a,4,5,7a-heksahydrobentsofuraani, β-fellandreeni, limoneeni, α-pineeni, p-symeeni ja myristisiini. Yhdisteiden pitoisuudet vähenivät huomattavasti kuivatuksen johdosta. Lehtitillin arominkannalta tärkeimmän yhdisteen, bentsofuraanijohdannaisen, määrästä oli kuumailmakuivatuissa tillinäytteissä jäljellä vain hivenmääristä 1 %:iin ja pakkaskuivatuissa näytteissä 3.5—20 %:a. Kuivatuksen aikana muodostui ns. sekundaarisia aromiaineita käsittäen yli 50 %:a haihtuvista yhdisteistä. Näistä fytadieenien, erityisesti neofytadieenin osuus oli suuri. Paras tulos, vain noin neljännes tuoreen tillin kokonaisaromimäärästä, saavutettiin pakkaskuivatuksella