The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Kok Whye Cheong; Chin Ping Tan; Hamed Mirhosseini; Wai Yee Joanne-Kam; Nazimah Sheikh Abdul Hamid; Azizah Osman; Mahiran Basri
April 2014
Chemistry Central Journal;2014, Vol. 8 Issue 1, p1
Academic Journal
Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. Results The influences of modified starch (x1), whey protein isolate (x2), soursop flavor oil (x3) and deionized water (x4) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. Conclusions Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.


Related Articles

  • Temperature sensitive microgel suspensions: Colloidal phase behaviour and rheology of soft spheres. Senff, H.; Richtering, W. // Journal of Chemical Physics;7/22/1999, Vol. 111 Issue 4, p1705 

    Investigates the rheological properties and the equilibrium colloidal phase behavior of concentrated dispersions of a temperature sensitive microgel. Characterization of the PNiPAM particles in dilute solution; Rheological behavior; Phase behavior.

  • Viscosity of glass melts in the SrO-B2O3-SiO2 system. S. Stolyar; N. Tyurnina; Z. Tyurnina; L. Doronina // Glass Physics & Chemistry;Aug2008, Vol. 34 Issue 4, p509 

    Abstract  The temperature dependences of the viscosity are investigated for three series of glass melts in the SrO-B2O3-SiO2 system with a constant strontium oxide content equal to 35, 40, or 45 mol % in the viscosity range from 1010 to 1013 P.

  • Stress overshoot in a model particle gel. Whittle, Martin; Dickinson, Eric // Journal of Chemical Physics;12/15/1997, Vol. 107 Issue 23, p10191 

    Studies the large strain rheology of a model three-dimensional particle gel using Brownian dynamics simulation. Formation of the gel from soft spherical particles; Structural disruption in response to large deformations; Non-Hookean bonding interactions.

  • The rheology of adhesive hard sphere dispersions. Woutersen, A. T. J. M.; de Kruif, C. G. // Journal of Chemical Physics;4/15/1991, Vol. 94 Issue 8, p5739 

    The influence of an attractive interparticle potential on the rheology of a sterically stabilized silica dispersion was investigated. Using a marginal solvent, there was an effective attraction between the particles which depended on the temperature. Three experiments in which different...

  • Rheological Properties of Acrylamide Hydrogels. Samchenko, Yu. M.; Ul'berg, Z. R.; Komarskii, S. A.; Kovzun, I. G.; Protsenko, I. T. // Colloid Journal;May/Jun2004, Vol. 66 Issue 3, p350 

    Influence of water content and mechanical action on the viscosity of acrylamide hydrogels is studied. It is shown that an anomalous viscous and viscoplastic flows occur at a low and high water content, respectively. Peculiarities of the hydrogel destruction at different water content are discussed.

  • Comment on ‘‘The rheological behavior of concentrated colloidal dispersions’’ [J. Chem. Phys. 99, 567 (1993)]. Cichocki, B.; Felderhof, B. U. // Journal of Chemical Physics;7/15/1994, Vol. 101 Issue 2, p1757 

    We comment on a claim by Brady that the viscoelastic response of colloidal dispersion is a universal function of the diffusive relaxation time, as given by the short-time self-diffusion coefficient. The purported function was taken from an exact calculation for a semidilute suspension of hard...

  • Response to ‘‘Comment on ‘The rheological behavior of concentrated colloidal dispersions’ ’’ [J. Chem. Phys. 101, 1757 (1994)]. Brady, John F. // Journal of Chemical Physics;7/15/1994, Vol. 101 Issue 2, p1758 

    A reply to the comments of Cichocki and Felderhof concerning my paper on the rheological behavior of concentrated colloidal dispersions [J. Chem. Phys. 99, 567 (1993)] is given. Differences exist between my scaling predictions as maximum packing is approached for the reduced dynamic viscosity...


    Rheological and microbiological studies were performed for hydrogels prepared with different types of crosslinked polyacrylate polymers (Carbopol® 940, 980 and Ultrez® 10). All hydrogels exhibited typical viscoelastic properties, with no Newtonian flow regimen. Linearizing viscosity...

  • Effect of composite deflocculant on the properties of medium-cement heat-resistant concrete. Pundene, I.; Antonovich, V.; Stonis, R. // Refractories & Industrial Ceramics;Nov2009, Vol. 50 Issue 6, p441 

    Comparative analysis is provided for the properties of medium-cement concrete based on mullite filler in relation to different type of deflocculant. The effect of different deflocculants on concrete structure formation, hydration, rheology, strength and heat resistance is discussed. It is...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics