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Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus).

Fisk ID, Linforth R, Trophardy G, Gray D - Food Res. Int. (2013)

Bottom Line: Lipid and d-limonene retention was 89-93% and 24-27%.Samples were compared to processed emulsions containing sunflower oil and d-limonene and stabilised by either lecithin or Capsul.Lecithin and Capsul processed emulsions had a lipid and d-limonene retention of 82-89%, 7.7-9.1% and 48-50%, 55-59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most d-limonene.

View Article: PubMed Central - PubMed

Affiliation: Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, United Kingdom.

ABSTRACT
Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective carrier for volatile lipophilic actives (the flavour compound d-limonene was used as an example aroma compound). Water-washed oil bodies were blended with maltodextrin and d-limonene and spray dried using a Buchi B-191 laboratory spray dryer. Lipid and d-limonene retention was 89-93% and 24-27%. Samples were compared to processed emulsions containing sunflower oil and d-limonene and stabilised by either lecithin or Capsul. Lecithin and Capsul processed emulsions had a lipid and d-limonene retention of 82-89%, 7.7-9.1% and 48-50%, 55-59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most d-limonene. This indicates that whilst additional emulsifiers may be required for future applications of water-washed oil bodies as carriers of lipophilic actives, oil bodies are excellent agents for lipid encapsulation.

No MeSH data available.


Related in: MedlinePlus

Dynamic headspace dilution apparatus.
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f0005: Dynamic headspace dilution apparatus.

Mentions: Static headspace analysis was carried out as per Fisk et al. (2011), previously described by Linforth (1999), in brief, samples (10 mL) were placed in a capped Schott Bottle (volume 123 mL) with dissolution solvent and allowed to equilibrate for 2 hr (Fig. 1), then subjected to a direct injection mass spectrometry (APcI-MS, MS-Nose™, Micromass-LCZ, Micromass, Altrincham, UK) (flow rate 10 mL/min). Cone voltage and ion monitored was 15 V and 137 m/z, respectively (Fernandez-Vazquez et al., 2013).


Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus).

Fisk ID, Linforth R, Trophardy G, Gray D - Food Res. Int. (2013)

Dynamic headspace dilution apparatus.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3824067&req=5

f0005: Dynamic headspace dilution apparatus.
Mentions: Static headspace analysis was carried out as per Fisk et al. (2011), previously described by Linforth (1999), in brief, samples (10 mL) were placed in a capped Schott Bottle (volume 123 mL) with dissolution solvent and allowed to equilibrate for 2 hr (Fig. 1), then subjected to a direct injection mass spectrometry (APcI-MS, MS-Nose™, Micromass-LCZ, Micromass, Altrincham, UK) (flow rate 10 mL/min). Cone voltage and ion monitored was 15 V and 137 m/z, respectively (Fernandez-Vazquez et al., 2013).

Bottom Line: Lipid and d-limonene retention was 89-93% and 24-27%.Samples were compared to processed emulsions containing sunflower oil and d-limonene and stabilised by either lecithin or Capsul.Lecithin and Capsul processed emulsions had a lipid and d-limonene retention of 82-89%, 7.7-9.1% and 48-50%, 55-59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most d-limonene.

View Article: PubMed Central - PubMed

Affiliation: Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, United Kingdom.

ABSTRACT
Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective carrier for volatile lipophilic actives (the flavour compound d-limonene was used as an example aroma compound). Water-washed oil bodies were blended with maltodextrin and d-limonene and spray dried using a Buchi B-191 laboratory spray dryer. Lipid and d-limonene retention was 89-93% and 24-27%. Samples were compared to processed emulsions containing sunflower oil and d-limonene and stabilised by either lecithin or Capsul. Lecithin and Capsul processed emulsions had a lipid and d-limonene retention of 82-89%, 7.7-9.1% and 48-50%, 55-59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most d-limonene. This indicates that whilst additional emulsifiers may be required for future applications of water-washed oil bodies as carriers of lipophilic actives, oil bodies are excellent agents for lipid encapsulation.

No MeSH data available.


Related in: MedlinePlus