UPM Institutional Repository

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds


Cheong, Kok Whye and Tan, Chin Ping and Mirhosseini, Hamed and Yee, Joanne Kam Wai and Sheikh Abdul Hamid, Nazimah and Osman, Azizah and Basri, Mahiran (2014) The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. Chemistry Central Journal, 8. art. no. 23. pp. 1-11. ISSN 1752-153X


Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. Results The influences of modified starch (x1), whey protein isolate (x2), soursop flavor oil (x3) and deionized water (x4) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. Conclusions Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.

Download File

Full text not available from this repository.

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Science
DOI Number: https://doi.org/10.1186/1752-153X-8-23
Publisher: Chemistry Central
Keywords: Mixture design; Modified starch; Whey protein isolate; Soursop beverage emulsion; Polysaccharide-protein interactions
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 19 Jan 2016 02:51
Last Modified: 19 Jan 2016 02:51
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1186/1752-153X-8-23
URI: http://psasir.upm.edu.my/id/eprint/35676
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item