Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging.

The aim of the study was to investigate how smoke-associated flavoring substances behave during storage in Frankfurter-type sausages. The diffusion behavior of seven selected aroma substances in the sausage matrix and the influence of the packaging and the casing were examined over a storage period of 28 days. The sausages were cut into uniformly thick layers at defined time intervals and examined by headspace-solid phase microextraction-gas chromatography-mass spectrometry.

The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages.

The impact of temperature-controlled smoldering smoking conditions on the accumulations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs) in Frankfurter-type sausages was investigated. Depending on the temperature, smoking can be divided into two phases: an unstable pyrolysis stage (≈ 200 s) and a stable pyrolysis stage (>200 s), which had different effects on hazardous substances contents. The unstable pyrolysis stage, which contributed 66.

Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced Bioaccessibility and Bioactivity against Colon Cancer Cells.

Caffeic acid phenethyl ester (CAPE) has various biological activities but low water solubility and poor bioavailability. In this study, CAPE was encapsulated in skim milk powder (SMP) by spray drying warm aqueous ethanol solutions with different mass ratios of SMP and CAPE. The loading capacity and encapsulation efficiency were up to 10.