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Volatile release and structural stability of beta-lactoglobulin primary and multilayer emulsions under simulated oral conditions

 
: Benjamin, O.; Silcock, P.; Beauchamp, J.; Buettner, A.; Everett, D.W.

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Food chemistry 140 (2013), No.1-2, pp.124-134
ISSN: 0308-8146
ISSN: 1873-7072
English
Journal Article
Fraunhofer IVV ()

Abstract
The relationship between emulsion structure and the release of volatile organic compounds (VOCs) was investigated using a model mouth system under oral conditions (tongue mastication, artificial saliva, pH and salt). The VOCs were monitored on-line by proton transfer reaction mass spectrometry (PTR-MS). Two types of emulsion system were compared: primary and multilayer oil-in-water (P-O/W, M-O/W) emulsions consisting of soy oil coated by ?-lactoglobulin and pectin layers. The P-O/W emulsions showed intensive flocculation at pH 5 and above 200 mM NaCl where the electrostatic repulsive charge was at a minimum. Bridging and depletion flocculation were mostly observed for P-O/W emulsions containing artificial saliva with 1 wt% mucin. The VOC release was found to increase when the emulsion droplets flocculated, thus changing the oil volume phase distribution. The adsorbed pectin layer stabilised the emulsion structure under conditions of short-time oral processing, and hindered the release of hydrophobic VOCs.

: http://publica.fraunhofer.de/documents/N-238364.html