Search

[Display omitted] • Complex gum arabic (GA) and tannic acid (TA) was confirmed by ITC. • GA inhibit the interaction of mucoadhesive TA with mucins. • TA modulate the retention of emulsions and aroma release. Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds. [ABSTRACT FROM AUTHOR]

Conjugates of β-conglycinin and dextran were prepared by heating in solution under macromolecular crowding environment and dry-heating methods, and then fractionated by solubility at pH 4.8 and pH 6.5 and characterized. The results showed that the degree of glycation of the conjugates extracted from pH 4.8 were higher than the conjugates extracted from pH 6.5. Corresponding to the higher degree of glycation, it was supposed that the β-conglycinin of groups 4.8 of macromolecular crowding environment was completely surrounded by the dextran molecular while that of groups 6.5 were encircled partially with a lower degree of glycation. Compared to β-conglycinin, groups 4.8 demonstrated a decreasing surface hydrophobicity and sulfhydryl group content while groups 6.5 increased. The secondary structure of β-conglycinin soluble at pH 4.8 after conjugating under macromolecular crowding environment tended to stretch out and the highly ordered structure turn to random structures. The differences between the extraction of pH 4.8 and pH 6.5 conjugated by dry-heating methods were not as remarkable as the difference between the extraction conjugated by macromolecular crowding environment. [ABSTRACT FROM AUTHOR]

• The citrus fiber was recovered from the orange peel after pectin extraction process. • The properties of citrus fiber improve during the chemical treatment or homogenization. • The water holding capacity of citrus fiber could increase by 253% after homogenization. • The modified citrus dietary fibers present obvious cavity and a wrinkled surface. • The chemically treated citrus fiber had higher thermal stability than the homogenized treated one. In this research, citrus dietary fiber (CF) was modified by two methods, homogenization or alkaline hydrogen peroxide (chemical) treatment, to improve its physicochemical properties. The homogenization and chemical treatment highly increased the CF's water swelling capacity by 433% and 276%, respectively. The water holding capacity of CF significantly increased by 253% after homogenization and 197% after chemical treatment. Both treatments increased CF's total dietary fiber content and thermal stability. Moreover, the chemically treated CF thermal stability was higher than the homogenized one. Scanning electron microscopy (SEM) results showed the modified CFs exhibited porous structure. XRD and NMR results showed that the CF's crystalline region could be disrupted by both treatments. Overall results suggest that the two treatments could effectively improve CF physicochemical properties. The modified fibers might be potentially used as functional food ingredients. [ABSTRACT FROM AUTHOR]