Aroma barrier properties of sodium caseinate-based films.
The mass transport of six different aroma compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, 2-hexanone, 1-hexanol, and cis-3-hexenol) through sodium caseinate-based films with different oleic acid (OA)/beeswax (BW) ratio has been studied. OA is less efficient than BW in reducing aroma permeability, which can be attributed to its greater polarity. Control film (without lipid) and films prepared with 0:100 OA/BW ratio show the lowest permeability. OA involves a decrease in aroma barrier properties of the sodium caseinate-based films due to its plasticization ability. Preferential sorption and diffusion occurs through OA instead of caseinate matrix and/or BW. The efficiency of sodium caseinate-based films to retain or limit aroma compound transfers depend on the affinity of the volatile compound to the films, which relates physicochemical interaction between volatile compound and film. Specific interactions (aroma compound-hydrocolloid and aroma compound-lipid) induce structural changes during mass transfer.
Fabra
Maria José
MJ
Food Technology Department-Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022, Valencia, Spain.
Hambleton
Alicia
A
Talens
Pau
P
Debeaufort
Fréderic
F
Chiralt
Amparo
A
Voilley
Andrée
A
D000327:Adsorption; D002364:Caseins; D004058:Diffusion; D009812:Odorants; D019301:Oleic Acid; D010539:Permeability; D014885:Waxes
D002364:Caseins; D014885:Waxes; D019301:Oleic Acid; C038228:beeswax