Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

The influence of emulsion composition (i.e. Arabic gum, xanthan gum and, orange oil) and structural emulsion properties (i.e. average droplet size and apparent viscosity) on equilibrium headspace concentration of beverage emulsions was investigated. Increase in average droplet size led to increase the equilibrium headspace concentration of more hydrophilic volatile compounds (i.e. lower log P) such as ethyl acetate and octanal, but decrease in more hydrophobic volatile compounds such as 3-carene, myrcene and limonene. In most cases, apparent viscosity had significant positive effect on equilibrium headspace concentration. Principle component analysis (PCA) score discriminated the beverage emulsions containing the same orange oil content but different contents of emulsifiers in different classes, thus indicating the significant (p < 0.05) effect of emulsifier fraction on equilibrium headspace concentration. Beverage emulsion containing 22.2% (w/w) Arabic gum, 0.52% (w/w) xanthan gum and 14.21% (w/w) orange oil was estimated to provide the highest equilibrium headspace concentration.     

Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion

Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 μm, CAR/PDMS 75 μm, PDMS/DVB 65 μm and DVB/CAR/PDMS 50/30 μm), adsorption temperature (25–45 °C), adsorption time (5–25 min), sample concentration (1–100%), sample amount (5–12.5 g), pH (2.5–9.5), salt type (K₂CO₃, Na₂CO₃, NaCl and Na₂SO₄), salt amounts (0–30%) and stirring mode were studied to develop HS-SPME condition for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions were: CAR/PDMS fiber, adsorption at 45 °C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; γ-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; 1-octanol, 0.06%; geranial, 0.05%; β-pinene, 0.04%; octanal, 0.03%; α-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R² ? 0.97). Average recoveries ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD) for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method was successfully applied for headspace analysis of five commercial orange beverage emulsions.     

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange beverage emulsions were established based on a three-factor central composite design (CCD) involving 8 factorial points, 6 axial points and 6 center points. The main objective of the present study was to determine an optimal concentration level of main emulsion components leading to an optimum orange beverage emulsion with desirable physicochemical properties. In general, all response surface models were significantly (p<0.05) fitted for describing the variability of physical stability, viscosity, conductivity and cloudiness as a nonlinear function of the content of main emulsion components. More than 84% of the variation of physicochemical properties of orange beverage emulsion could be explained as a function of the content of the main beverage emulsion components. In general, the orange oil content appeared to be the most significant (p<0.05) factor influencing all emulsion characteristics studied except for conductivity. From the optimization procedure, the overall optimal region leading to the desirable orange beverage emulsion was predicted to be achieved by the combined level of 13% (w/w) Arabic gum, 0.22% (w/w) xanthan gum and 10% (w/w) orange oil.     

Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems

Encapsulation of limonene in freeze-drying of various matrices consisting of gum Arabic, sucrose and gelatin was studied. Retention of limonene in freeze-drying was observed by measuring absorbance at 252 nm using a spectrophotometer. Two different levels of limonene, in the weight ratios (w/w) of 9:1 and 8.5:1.5 (total solids (TS):limonene) were studied. Highest amount of limonene (75.3±0.3% of initially added amount) in the emulsions homogenised at 25 MPa (4 MPa in second stage) followed by freeze-drying, was retained in a matrix consisting of gum Arabic, in the ratio of 9:1 (w/w). A mixture consisting of gelatin-sucrose-gum Arabic in the w/w ratio of 0.66:0.17:0.17 retained highest amount (71.8±0.1% of initially added amount) of limonene in the ratio (w/w) of 8.5:1.5 (TS:limonene). A matrix consisting of gum Arabic-sucrose-gelatin (1:1:1 w/w/w) with added limonene at a ratio (w/w) of 9:1 (TS:limonene), was used to study the effects of ultra high-pressure homogenisation (50-250 MPa) on limonene encapsulation in freeze-drying. Highest amount (84% of initially added amount) of limonene was retained in the emulsions homogenised at a pressure of 100 MPa. Electron micrograph of freeze-dried matrix of gum Arabic-sucrose-gelatin in the weight ratio of 1:1:1 suggested that it possessed a flake like structure, which was free of dents and shrinkage. A mixture consisting of gum Arabic-sucrose-gelatin is an efficient encapsulant for limonene encapsulation by freeze-drying.     

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

The effect of Arabic gum content (5-10% w/w) and walnut-oil concentration (3-6% w/w) on properties of prepared walnut oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R²) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of walnut oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w walnut oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on walnut oil.     

Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

Our goal was to evaluate emulsion stability, droplet size analysis and rheological behavior of the emulsions prepared by a native biopolymer namely Angum gum (An) compared with Arabic gum (Ar) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5% and 10% d-limonene using high pressure homogenization. Statistical analysis revealed a significant influence of gum type and gum concentration on emulsion stability at α = 0.05. Flavor level was not important statistically in emulsion stability but it was the only factor with a significant influence (P < 0.05) on surface tension of the emulsions. The results showed that Angum gum was superior to Arabic gum in stabilizing emulsions during storage. Also, rheological data revealed that Angum gum-emulsions’ behavior was following the Herschel-Bulkley model with higher viscosities compared to Arabic gum emulsions, which could be the main reason of higher emulsion stabilities with this novel hydrocolloid.     

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

Mesquite gum was fractionated using hydrophobic interaction chromatography, yielding three fractions (F₁, F₂, F₃) whose average molecular masses ranged from 1.81 × 10⁴ to 5.23 × 10⁵ Da; F₁ had 90% polysaccharide and 1% protein contents, while F₂ and F₃ contained 16 and 46% of protein, respectively. Fractions' ability to form oil–water interfacial films and to stabilize orange peel–oil emulsions was evaluated. The highest interfacial viscosity (321 m Nm⁻¹) and highest instantaneous elastic modulus (E₀) = 0.113 × 10⁻⁴ m Nm⁻¹ were exhibited by F₂ and these values were significantly higher than those exhibited by the whole mesquite gum. F₁ did not exhibit viscoelastic properties. Emulsions made with F₂, F₃, and the whole mesquite gum had coalescence rates of the order of 10⁻⁸ s⁻¹, indicating that these emulsions were very stable. Nevertheless, emulsions made with F₂ were significantly more stable than those made with F₃ and whole mesquite gum, and emulsions made with F₁ broke after 1 day aging. These results indicate that there is a close correlation between emulsion stability, interfacial rheological properties, and an adequate relatively high protein/high polysaccharide balance in the fractions.     

Optimisation of freeze drying conditions for purified serine protease from mango (Mangifera indicaCv. Chokanan) peel

This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X₁), Arabic gum (0.2–10% (w/w), X₂), maltodextrin (2–5% (w/w), X₃) and calcium chloride (1.3–5.5% (w/w), X₄) on the enzymatic properties of encapsulated serine protease. The study demonstrated that Arabic gum, maltodextrin and calcium chloride, as coating agents, protected serine protease from activity loss during freeze-drying. The overall optimum region resulted in a suitable freeze drying condition with a yield of 92% for the encapsulated serine protease, were obtained using 29.5 mg/ml serine protease content, 5.1% (w/w) Arabic gum, 3.5% (w/w) maltodextrin and 3.4% (w/w) calcium chloride. It was found that the interaction effect of Arabic gum and calcium chloride improved the serine protease activity, and Arabic gum was the most effective amongst the examined coating agents. Thus, Arabic gum should be considered as potential protection in freeze drying of serine protease.     

Diffusion coefficient of orange juice flavor compounds into packaging materials: A mathematical model

The diffusion coefficient (D) for various flavor compounds in orange juice into packaging materials was determined as a function of time using a numerical approach (finite difference method). Experimental results shows that the D of ethyl butyrate and octanal have significant variations during the diffusion process, while diffusion coefficients of d-limonene and α-pinene do not change significantly with respect to time. It thus shows that care must be taken when one makes the assumption that the diffusion coefficient is constant.     

Gellan gum for reducing oil uptake in sev,a legume based product during deep-fat frying

Gellan gum, a high molecular weight anionic linear polysaccharide produced by pure culture fermentation from Sphingomonas paucimobilis ATCC 31461 is used in a variety of food applications that are based on its unique gelling profile. The present work reports on the effective use of gellan gum on the oil uptake of a traditional Indian deep-fat fried product, sev that is based on chickpea flour. The effect of addition of gellan gum at 0.25–0.75% (w/w) (based on chickpea flour) on the dough texture, and that of the sev prepared was also evaluated using TA.XT2i Texture Analyzer. Addition of gellan gum at 0.25% (w/w) markedly reduced the oil content in the sev from 37.02% in the control to 27.91%. The reduction in oil content beyond 0.25% gellan gum addition was not significant (P = 0.05). Furthermore, while addition of gellan gum significantly altered the texture of dough, it did not significantly affect the texture of sev (P = 0.05). Addition of 0.25% gellan gum in combination with sodium alginate (0.25–1.00%), carboxymethylcellulose (0.25–1.00%) or soy protein isolate (2.5–10.0%) did not affect oil uptake significantly (P = 0.05) as compared to that prepared by the addition of 0.25% gellan gum alone.     

Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature

The steady shear flow properties of dispersions of a new potential hydrocolloid, sage seed gum (SSG), were determined as a function of concentration (0.5–2% w/w), and temperature (20–50 °C). SSG dispersions exhibited strong shear-thinning behavior at all conditions tested, which was even more pronounced than commercial hydrocolloids like xanthan, guar gum and locust bean gum. Different time-independent rheological models were used to fit the experimental data, although the Herschel–Bulkley model (H–B) was found the best model to describe steady shear flow behavior of SSG. An increase in gum concentration led to a large increase in yield stress and consistency coefficient values, whereas there was no definite trend with an increase in temperature. On the other hand, the above-mentioned increases in concentration and temperature did not yield a clear evolution of the shear-thinning characteristics of SSG dispersions. An Arrhenius-type model was also used to describe the effect of temperature. The activation energy (E_a) appeared in the range of 3949–16384 J/mol, as concentration increased from 0.5 to 2%, at a shear rate of 100 s⁻¹. The yield stress values estimated by viscoplastic rheological models were much higher than the data determined by stress ramp method. Apparent viscosity of SSG surpassed many commercial hydrocolloids such as guar gum, locust bean gum, Tara gum, fenugreek gum and konjac gum at the same conditions, which suggest it as a very good stabilizer in food formulations.     

Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

The properties of o/w emulsions stabilized with 1%w/v common bean (Phaseolus vulgaris L.), V or scarlet runner bean (P. coccineus L.), Coc extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5, with the addition of Arabic gum, locust bean gum, xanthan gum and a mixture of xanthan gum–locust bean gum (0.1 %w/v and 0.25 %w/v) are studied. The stability of emulsions was evaluated on the basis of oil droplet size, creaming, viscosity and protein adsorption measurements. The addition of Arabic gum, caused an increase in D[4,3] values and a decrease in the amount of protein adsorbed at the interface. The addition of locust bean gum in some emulsions reduced the amount of protein adsorbed. The addition of xanthan and to a less extend of the polysaccharide mixture, promoted a decrease in D[4,3]. So, emulsion stability was affected by the polysaccharide nature. Differences were also observed with respect to the protein nature, the method of its preparation and emulsion's pH. All polysaccharides enhanced the emulsions viscosity with xanthan and xanthan–locust bean gum exhibiting the higher values. V isolates and isoelectricaly precipitated isolates of both V, Coc showed higher viscosity values. The stability was enhanced by the increase of the viscosity of the continuous phase and the creation of a network, which prevents the oil droplets from coalescence.     

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

The odor and taste threshold values of six aroma substances known to be constituents of fruit juices and other fruit products, i.e. limonene, α-terpineol, carvone, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, and γ-decalactone, were determined in various matrices, i.e. model sugar/acid solution, apple and orange juice, as well as apple and orange substitute (made by dilution of fruit juice concentrate with water). Whereas for α-terpineol thresholds in the 1.2-11 mg/l area were defined, limonene and carvone were determined to be sensorially effective each at 0.5 mg/l. Very low thresholds were measured for γ-decalactone, methyl 2-methylbutanoate and ethyl 2-methylbutanoate that showed sensory activity in the area of 20, 1.5, and 0.5 μg/l, respectively. In relation to the aroma composition determined by high resolution gas chromatography-mass spectrometry (HRGC-MS), these results provide an objective possibility to evaluate the sensory efficacy and/or an ‘off-flavor’ potential of these compounds in fruit juices.     

In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand

Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Our laboratory has succeeded in extracting malva nut gum (MNG) from malva nut seeds by using alkaline-extraction method. The extract had higher gelling properties compared to water-extracted MNG. This research was aimed to investigate the effect of MNG on the retardation of glucose diffusion in in vitro dialysis processes. The results showed that alkaline-extracted MNG significantly (p < 0.05) reduced glucose content in dialysate compared to control containing no dietary fibre. MNG at 1% (w/w) concentration was more effective than that of 0.5% (w/w) concentration. The mixture of MNG and guar gum significantly (p < 0.05) reduced glucose in dialysate by 50–82% compared to that of control. In starch digestion process, the mixture of MNG and guar gum showed greater reduction of glucose (3–7 folds) in dialysate at 15–30 min.     

Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

Sugars and hydrocolloids are used in starch-based product formulations during processing for improving the final quality of foods. Effect of sucrose (0–30%) on thermal and pasting properties of 5% w/w tapioca starch (TS) – xanthan gum (Xan) mixtures was investigated using differential scanning calorimeter (DSC), rapid visco-analyser (RVA) and rheometer. Sucrose increased gelatinization temperatures and enthalpies of TS and TS/Xan dispersions. RVA pasting temperatures, peak viscosity, final viscosity, breakdown and setback values of TS/Xan mixtures increased with increasing sucrose concentration (p < 0.05). Addition of sucrose in all TS/Xan pastes increased the rate of viscosity breakdown during RVA heating under constant shear and temperature. Setback values of TS/Xan pastes increased with sucrose addition but decreased significantly with increasing Xan content. Xan enhanced thermal stability of steady shear viscosities to TS pastes with and without sucrose. Linear regression from pasting profile revealed a good relationship for predicting final viscosity. These results could facilitate the development of TS-based products with improved thermal and pasting properties.     

Microencapsulation of sweet orange oil terpeneless using the orifice method

This study used molecular distillation to remove terpenes (mainly limonene) from sweet orange oil and prepared microcapsules encapsulating sweet orange oil terpeneless by the orifice method. The morphology and microstructure of the microcapsules under the optimum conditions by orthogonal experiments were observed and the data of release kinetics were plotted according to the three different kinetic models to further investigate the release mechanism for microcapsules at different oven temperatures. The results showed that the limonene content was extremely low at a roller rate of 500–600 rpm, a feed flow rate of 20–30 mL/min, an evaporating temperature of 120 °C and an operating pressure of 0.025 mbar during molecular distillation. Encapsulation efficiency (EE) of microcapsules with good morphology and microstructure reached 87.34% when the CaCl₂ concentration, sodium alginate concentration and ratio of wall material to core material were 2.0%, 2.5% and 5:1 respectively. The release profile of sweet orange oil terpeneless from the microcapsules could be well described by Higuchi equation.     

Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days.     

Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

The effects of pulsed electric fields technology (15–40 kV/cm; 0–700 μs) and thermal processing (84 °C and 95 °C, 15–120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 °C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage.     

Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

Changes in volatile compounds of fruit pulp of Annona squamosa, as influenced by the conditions of processing, were studied. Sweet and pleasant flavored pulp from mature ripe fruits was subjected to treatments such as frozen and stored (for 12 months), heated to 55 °C (critical temperature) and 85 °C (pasteurization temperature) for 20 min each, and spray dried with skim and whole milk powders. Volatiles from these samples were extracted into dichloromethane and n-pentane (1:1), and were subjected to gas chromatograph (GC) and gas chromatograph-mass spectrometer (GC-MS) analysis for identification and quantification of chemical constituents. Terpenes such as α-pinene, β-pinene, linalool, germacrene-d and spathulenol, esters like sec-butylbutanoate, and methyllinolenate, along with benzyl alcohol and two oxygenated sesquiterpenes were found to be the major volatiles of the fresh pulp. The 12-month-stored frozen pulp did not differ from the fresh pulp in the flavour spectrum. Heating fresh pulp at 55 and 85 °C, tended to produce increased flavour spectrum, the compounds relatively being more at 85 °C. At 55 °C, significant increase in the quantities of α-pinene, β-pinene, linalool, germacrene and spathulenol were observed; higher quantities of cineole, limonene, α-cubebene and α-copaene, caryophyllene, α-farnecene and δ-cadenene were formed, while these were totally absent in fresh pulp. Significant increase in quantities of α-pinene, β-pinene, 1,8-cineole, limonene, aromadendrene, α-farnecene, γ-cadenene, δ-cadenene and spathulenol were found by heating pulp at 85 °C. Spray-dried samples, showed increased flavor note with the use of whole milk powder as compared to the skim milk powder.