INVESTIGADORES
MONGE Maria Eugenia
congresos y reuniones científicas
Título:
Correlation between rheological properties and flavour release in pectin gels using an electronic nose
Autor/es:
MARÍA EUGENIA MONGE; R. MARTÍN NEGRI; DANIELA GIACOMAZZA; DONATELLA BULONE
Lugar:
Palermo, Italia
Reunión:
Congreso; XVIII Congresso della Società Italiana di Biofisica Pura ed Applicata; 2006
Institución organizadora:
Società Italiana di Biofisica Pura ed Applicata
Resumen:
Pectin gels were used as matrices for
encapsulation of limonene with addition of a non ionic detergent, Tween 80, necessary
for its encapsulation. The effect of polysaccharide concentration on gelation
kinetics was studied by rheological measurements, determining for each case,
the gelation time. The effects of the flavour and the detergent on the gelation
kinetics were also studied for each pectin concentration. Samples with
different composition were analyzed in order to differentiate the effects of the
polymer concentration from the effect of the gels components on the gelation
kinetics. Previous results show how the matrix properties are affected by the
presence of encapsulated compounds to be released [1], [2]. The effect of the structural
properties of the matrix on the released flavour was analyzed.
The release of encapsulated limonene from cured
gels towards the headspace was monitored using an electronic nose developed at
the University of Buenos Aires. This device is able to detect the gels
headspace with an array of non specific SnO2 sensors, obtaining
fingerprints of the aroma released. The analysis of limonene release from gels
with different pectin concentrations was performed using Principal Component
Analysis.
The intensity of flavour release was found to
decrease with increasing polymer concentration. A
direct relation was observed between the increased solid like character of the
gel matrix and the decreased intensity of flavour release. Results showed that
although the presence of limonene and Tween 80 increases the initial rate of network
formation, no significant differences in the gel final structure are observed. The
comparison between mechanical properties of gels with and without flavour
suggests that the release modulation is mainly due to interaction of the pectin
chains with detergent and flavour instead of a significant difference induced
by their presence in the gel structure.
Experiments
with optical microscopy of the gels surfaces also suggest that the different
possibility of interaction between flavour and detergent with pectin chains
according to the polysaccharide concentration.