The effect of dairy proteins on the oral burn of capsaicin.

This study focused on the effect of binding of capsaicin by milk proteins on oral burn. The concentration of free, unbound capsaicin in 5 ppm capsaicin solution containing 0-5% (w/w) micellar casein or whey protein isolate was measured by extraction into hexadecane. The concentration of free capsaicin decreased linearly with protein concentration and the decrease was greater for casein than for whey protein.

Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness.

The bulk vegetable oil-water partition coefficient of caffeine and quinine was determined by a shake-flask method as log K  = -1.32 and 2.97.

Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions.

The antioxidant cut-off theory details the importance of fine-tuning antioxidant hydrophobicity to optimize antioxidant effectiveness for a given food system; however, previous research has utilized synthetic antioxidant homologues which fail to align with the food industry's demand for natural ingredients. Alkylresorcinols represent a natural homologous series of phenolipid antioxidants. The antioxidant activities of individual alkylresorcinol homologues were investigated in bulk oils and oil-in-water emulsions.

Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix.

The objective of this study was to use high-pressure-jet (HPJ) processing to produce functional properties in a low-fat (4.5% fat) ice cream mix similar to those seen when emulsifiers are used. Ice cream mix or serum (nonfat portion of the ice cream mix) were subjected to 200 or 400 MPa HPJ processing and compared with a non-HPJ-treated control.

Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions.

Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste stream (bran) and have the potential to inhibit lipid peroxidation given their phenolic structure. The antioxidant activity of rye bran extract containing ARs was investigated in an oil-in-water emulsion and was found to inhibit lipid oxidation reactions.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element.

Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness.

Many drugs and phytochemicals are bitter, leading to noncompliance with prescriptions and avoidance of healthy foods and a need to suppress their taste. The goal of this study was to investigate the binding of bitterants (quinine and caffeine) by whey protein isolate (WPI) and the effect on perceived bitterness. Caffeine interacted minimally with WPI, while the proportion of unbound quinine decreased exponentially with protein concentration.

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems.

Essential oils (EO) are increasingly used as natural antimicrobial compounds, however the effect of delivery system to enhance their antimicrobial activity has not been widely studied. Limonene (0 to 10 μL/mL) was added to microbial suspensions (∼10 CFU/mL) of selected foodborne pathogens (Listeria monocytogenes Scott A, Salmonella enterica Typhimurium, Escherichia coli and Staphylococcus aureus), and spoilage microorganisms (Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida albicans). S.

Release Kinetics of Nisin from Chitosan-Alginate Complex Films.

Understanding the release kinetics of antimicrobials from polymer films is important in the design of effective antimicrobial packaging films. The release kinetics of nisin (30 mg/film) from chitosan-alginate polyelectric complex films prepared using various fractions of alginate (33%, 50%, and 66%) was investigated into an aqueous release medium. Films containing higher alginate fractions showed significantly lower (P < 0.

Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions.

Dietary lipids containing high concentrations of polyunsaturated fatty acids are considered to be beneficial to human health, yet their incorporation within formulated foods is complicated by their susceptibility to oxidation. Lipid oxidation in foods is inhibited through the incorporation of antioxidants, yet the list of antioxidants approved for food use is small, and consumers frequently demand foods without synthetic additives. As a consequence, food processors are now tasked with improving the efficacy of approved, "natural" (i.

Effect of lipophilization on the distribution and reactivity of ingredients in emulsions.

Hypothesis: The reactivity of small molecules in emulsions is believed to depend on their partitioning between phases, yet this is hard to verify experimentally in situ. In the present work, we use electron paramagnetic resonance (EPR) spectroscopy to simultaneously measure the distribution and reactivity of a homologous series of lipophilized spin probes in an emulsion.

Experiments: 4-Hydroxy-2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPOL) was derivatized with saturated fatty acids to create a series of spin probes with increasing lipophilicity (C4-, C8-, C12-, and C16-TEMPO).

Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.

Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.

Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions.

The distribution and reactivity of the lipophilic spin probe 4-phenyl-2,2,5,5-tetramethyl-3-imidazoline-1-oxyl nitroxide (PTMIO) in tetradecane (C14)- and eicosane (C20)-in-water emulsions and solid lipid nanoparticles (SLN) respectively, were investigated by electron paramagnetic resonance (EPR) spectroscopy. The lipid phase (10 wt% C14 or C20) was emulsified into either caseinate solutions (1 wt%) or lecithin+bile salt dispersions (2.4 wt%+0.

Solute distribution and stability in emulsion-based delivery systems: an EPR study.

Oil-in-water emulsions and related systems are often used to deliver hydrophobic solutes in foods, personal care products, and pharmaceuticals. Recent work has considered the use of crystalline lipid carrier particles (i.e.

Ultrasonic characterization of lactose crystallization in gelatin gels.

Ultrasonic velocity and attenuation measurements (2.25 MHz center frequency) were used to follow bulk crystallization of lactose (43% and 46%) from gelatin (1.5% and 3%) gels at 25 °C, and compared to turbidity (500 nm) and isothermal calorimetric measurements.

Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.

Aroma compounds partition between the dispersed and the continuous phases in emulsions, and phase transitions in the lipid droplets profoundly affect the position of the equilibrium. In the present study, the release of ethyl butyrate, ethyl pentanoate, ethyl heptanoate, and ethyl octanoate from a series of sodium caseinate-stabilized, n-eicosane emulsions was investigated as a function of solid and liquid lipid droplet concentration. For all compounds, headspace volatile concentrations above the solid droplet emulsions were higher than those above the liquid droplet emulsions.

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.

A yogurt mix (2 g fat and 17g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg omega-3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks.

Influence of fat crystallization on the stability of flocculated emulsions.

Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter.