Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.
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http://dx.doi.org/10.1039/c6fo01579d | DOI Listing |
Acta Parasitol
January 2025
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
Purpose: The current study aimed to investigate the trophocidal and cysticidal activities of cinnamaldehyde (Cinn), a natural compound with known antimicrobial properties, against environmental and reference strains of Acanthamoeba castellanii. Additionally, we explored the potential benefits of Cinn formulated as a nanoemulsion (Cinn-NE) in enhancing its efficacy.
Methods: Cinn-NE was prepared using the ultrasonic emulsification method.
J Agric Food Chem
January 2025
Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.
infections of grapes significantly reduce yield and quality and increase phenolic compound oxidation, resulting in color loss, off-flavors, and odors in wine. In this study, metabolites were extracted from grape homogenates comprising healthy or infected grapes from different vintages, cultivars, regions, and maturity stages. Samples were randomly analyzed by direct injection into an ion trap mass spectrometer, with data collected from 50 to 2000 / for 1 min.
View Article and Find Full Text PDFJ Ethnopharmacol
December 2024
Jiangsu Province Hospital of Chinese Medicine, Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, 210008, China. Electronic address:
Ethnopharmacological Relevance: Banxia Xiexin Decoction (BXD) is a traditional herbal formulation with a bitter flavor that has a long-standing history of use in Asia for treating functional dyspepsia (FD). In traditional Chinese medicine, the bitter flavor is believed to play a critical role in the therapeutic activity of BXD. The ethnopharmacological properties of bitter plant extracts are closely associated with their anti-inflammatory effects, which may contribute to their efficacy in FD.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.. Electronic address:
Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food and Health, Beijing Technology and Business University, Beijing, PR China. Electronic address:
A complex microbial community is critical for developing unique flavors in semi-dried large yellow croaker (Pseudosciaena crocea). Volatilomics analysis identified hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-ol, and butanoic acid were identified as the key flavor compounds in the fish. Clostridium sensu stricto was the dominant genus, with a relative abundance of 79.
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