Correlation between rheological properties and limonene release in pectin gels using an electronic nose
Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of matrix viscoelastic properties on flavour release towards the gel headspace. The electronic nose technique a...
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2008
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| LEADER | 11642caa a22008897a 4500 | ||
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| 001 | PAPER-5838 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203531.0 | ||
| 008 | 190411s2008 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-39749190049 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOHYE | ||
| 100 | 1 | |a Eugenia Monge, M. | |
| 245 | 1 | 0 | |a Correlation between rheological properties and limonene release in pectin gels using an electronic nose |
| 260 | |c 2008 | ||
| 270 | 1 | 0 | |m Bulone, D.; Istituto di BioFisica-Palermo, Consiglio Nazionale delle Ricerche (CNR), Via U. La Malfa 153, I-90146 Palermo, Italy; email: donatella.bulone@pa.ibf.cnr.it |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of matrix viscoelastic properties on flavour release towards the gel headspace. The electronic nose technique and principal component analysis, a multivariate data analysis, were used for detecting changes in the fingerprint of the released vapour as a function of pectin concentration. Samples with different compositions were also studied by rheological measurements in order to discriminate the effects of polymer concentration on the gelation kinetics from those due to the addition of limonene and the detergent used to dissolve it. The combined approach, rheometry-electronic nose, allows obtaining a direct semi-quantitative correlation between the expected decrease of flavour release intensity and the increasing solid-like character of the matrix due to the trapping effect. In fact, the comparison of the viscoelastic properties for matrixes with and without the flavour, together with direct observation by optical microscopy, suggests that the release modulation is mainly due to interaction of the gelling pectin with the microemulsion of detergent and flavour. © 2007 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We thank Drs. D. Bernik, V. Martorana and P.L. San Biagio for discussions and suggestions. We also thank Prof. J. Newman for a critical reading of the manuscript. Technical help from Mrs. F. Giambertone, G. Lapis and M. Lapis is also acknowledged. One of the authors (M.E.M.) has a doctoral fellowship of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina) and R.M.N. is a member of CONICET. | ||
| 593 | |a Instituto de Química Física de Materiales, Ambiente y Energía (INQUIMAE), Departamento de Química Inorgánica, Analítica y Química Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellón 2, C1428EHA Buenos Aires, Argentina | ||
| 593 | |a Istituto di BioFisica-Palermo, Consiglio Nazionale delle Ricerche (CNR), Via U. La Malfa 153, I-90146 Palermo, Italy | ||
| 690 | 1 | 0 | |a E-NOSE |
| 690 | 1 | 0 | |a FLAVOUR RELEASE |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a PECTIN |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTIES |
| 700 | 1 | |a Martín Negri, R. | |
| 700 | 1 | |a Giacomazza, D. | |
| 700 | 1 | |a Bulone, D. | |
| 773 | 0 | |d 2008 |g v. 22 |h pp. 916-924 |k n. 5 |p Food Hydrocolloids |x 0268005X |w (AR-BaUEN)CENRE-4766 |t Food Hydrocolloids | |
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