Multivariate-parameter optimization of aroma compound release from carbohydrate-oil-protein model emulsions.
Optimization for retention and partition coefficient of ethyl acetate in emulsion model systems was investigated using response surface methodology in this paper. The effects of emulsion model ingredients, tragacanth gum (TG) (0.5-1 wt%), whey protein isolate (WPI) (2-4 wt%) and oleic acid (5-10%, v/v) on retention and partition coefficient of ethyl acetate were studied using a five-level three-factor central composite rotatable design (CCRD). Results showed that the regression models generated adequately explained the data variation and significantly represented the actual relationships between the independent and response parameters. The results showed that the highest retention (97.20±0.51%) and lowest partition coefficient (4.51±0.13%) of ethyl acetate were reached at the TG concentration 1 wt%, WPI concentration 4 wt% and oleic acid volume fraction 10% (v/v).
Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran. Electronic address: vsamavati@ut.ac.ir.
Vahid
V
Samavati
Zahra Emam
ZE
D-jomeh
D000085:Acetates / Q000737:chemistry*; D004655:Emulsions; D005163:Factor Analysis, Statistical; D008894:Milk Proteins / Q000737:chemistry*; D008956:Models, Chemical; D009812:Odorants / Q000032:analysis*; D019301:Oleic Acid / Q000737:chemistry*; D014144:Tragacanth / Q000737:chemistry*; D014867:Water; D000067816:Whey Proteins
D000085:Acetates; D004655:Emulsions; D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water; D019301:Oleic Acid; C007650:ethyl acetate; D014144:Tragacanth
Aromatic compound; Optimization; SPME; Tragacanth gum