INVESTIGADORES
NEGRI ricardo Martin
artículos
Título:
Electronic Nose Screening of Limonene Release from Multicomponent Essential Oils Encapsulated in Pectin Gels
Autor/es:
M.E.MONGE, D.BULONE, D.GIACOMAZZA, R.M.NEGRI, D.L.BERNIK
Revista:
Combinatorial Chemistry & High Throughput Screening
Editorial:
Bentham Science Publishers Ltd.
Referencias:
Año: 2004 vol. 7 p. 337 - 344
ISSN:
1386-2073
Resumen:
Abstract: Multicomponent essential oils Tagetes Minuta and Poleo as well as pure limonene were encapsulated
in Tween doped-high methoxylated pectin gels. Optical microscopy reveals that the obtained gels containing
limonene consisted in a highly heterogeneous oil-in-water emulsion stabilised by the gelled medium. The
influence of limonene encapsulation in pectin gelation kinetics and the gel structural properties were followed
by dynamic rheological measurements. An electronic nose device developed in our laboratory was used to
follow the flavour release of the three systems in order to discriminate the samples according to the main
components released to the headspace. PCA and Neural Network Analysis allowed us to discriminate Tagetes
Minuta from Poleo due to the difference in their limonene content. It is remarkable that the fingerprints of
encapsulated complex mixtures differ from those obtained for the non-encapsulated oils, showing a preferential
release of some components. In the case of limonene, the effect of the encapsulated concentration on the
detected odour was also studied.Multicomponent essential oils Tagetes Minuta and Poleo as well as pure limonene were encapsulated
in Tween doped-high methoxylated pectin gels. Optical microscopy reveals that the obtained gels containing
limonene consisted in a highly heterogeneous oil-in-water emulsion stabilised by the gelled medium. The
influence of limonene encapsulation in pectin gelation kinetics and the gel structural properties were followed
by dynamic rheological measurements. An electronic nose device developed in our laboratory was used to
follow the flavour release of the three systems in order to discriminate the samples according to the main
components released to the headspace. PCA and Neural Network Analysis allowed us to discriminate Tagetes
Minuta from Poleo due to the difference in their limonene content. It is remarkable that the fingerprints of
encapsulated complex mixtures differ from those obtained for the non-encapsulated oils, showing a preferential
release of some components. In the case of limonene, the effect of the encapsulated concentration on the
detected odour was also studied.Tagetes
Minuta from Poleo due to the difference in their limonene content. It is remarkable that the fingerprints of
encapsulated complex mixtures differ from those obtained for the non-encapsulated oils, showing a preferential
release of some components. In the case of limonene, the effect of the encapsulated concentration on the
detected odour was also studied.from Poleo due to the difference in their limonene content. It is remarkable that the fingerprints of
encapsulated complex mixtures differ from those obtained for the non-encapsulated oils, showing a preferential
release of some components. In the case of limonene, the effect of the encapsulated concentration on the
detected odour was also studied.
Keywords: Electronic nose; Artificial neural networks; Principal component analysis; Flavour release; Gels; Rheology.: Electronic nose; Artificial neural networks; Principal component analysis; Flavour release; Gels; Rheology.