Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose

Autores
Monge, Maria Eugenia; Negri, Ricardo Martin; Giacomazza, Daniela; Bulone, Donatella
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of the matrix viscoelastic properties on the flavour release towards the gel headspace. The electronic nose technique and principal component analysis (PCA), a multivariate data analysis, were used for detecting changes in the fingerprint of the released vapour as a function of pectin concentration. Samples with different composition were also studied by rheological measurements in order to discriminate the effects of polymer concentration on the gelation kinetics from those due to the addition of limonene and the detergent used to dissolve it.
The combined approach, rheometry-electronic nose, allows obtaining a direct semi-quantitative correlation between the expected decrease of flavour release intensity and the increasing solid like character of the matrix due to trapping effect. In fact, the comparison of the viscoelastic properties for matrixes with and without the flavour, together with direct observation by optical microscopy, suggests that the release modulation is mainly due to interaction of the gelling pectin with the microemulsion of detergent and flavour.
Fil: Monge, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Negri, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Giacomazza, Daniela. Consiglio Nazionale delle Ricerche; Italia
Fil: Bulone, Donatella. Consiglio Nazionale delle Ricerche; Italia
Materia
PECTIN
FLAVOUR RELEASE
E-NOSE
RHEOLOGICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/102911
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Correlation between rheological propertiesm and limonene release in pectin gels using an electronic noseMonge, Maria EugeniaNegri, Ricardo MartinGiacomazza, DanielaBulone, DonatellaPECTINFLAVOUR RELEASEE-NOSERHEOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of the matrix viscoelastic properties on the flavour release towards the gel headspace. The electronic nose technique and principal component analysis (PCA), a multivariate data analysis, were used for detecting changes in the fingerprint of the released vapour as a function of pectin concentration. Samples with different composition were also studied by rheological measurements in order to discriminate the effects of polymer concentration on the gelation kinetics from those due to the addition of limonene and the detergent used to dissolve it.<br />The combined approach, rheometry-electronic nose, allows obtaining a direct semi-quantitative correlation between the expected decrease of flavour release intensity and the increasing solid like character of the matrix due to trapping effect. In fact, the comparison of the viscoelastic properties for matrixes with and without the flavour, together with direct observation by optical microscopy, suggests that the release modulation is mainly due to interaction of the gelling pectin with the microemulsion of detergent and flavour.Fil: Monge, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Negri, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Giacomazza, Daniela. Consiglio Nazionale delle Ricerche; ItaliaFil: Bulone, Donatella. Consiglio Nazionale delle Ricerche; ItaliaElsevier2008-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102911Monge, Maria Eugenia; Negri, Ricardo Martin; Giacomazza, Daniela; Bulone, Donatella; Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose; Elsevier; Food Hydrocolloids; 22; 7-2008; 916-9240268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.05.004info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X07001312info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:03:05Zoai:ri.conicet.gov.ar:11336/102911instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:03:05.651CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
title Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
spellingShingle Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
Monge, Maria Eugenia
PECTIN
FLAVOUR RELEASE
E-NOSE
RHEOLOGICAL PROPERTIES
title_short Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
title_full Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
title_fullStr Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
title_full_unstemmed Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
title_sort Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose
dc.creator.none.fl_str_mv Monge, Maria Eugenia
Negri, Ricardo Martin
Giacomazza, Daniela
Bulone, Donatella
author Monge, Maria Eugenia
author_facet Monge, Maria Eugenia
Negri, Ricardo Martin
Giacomazza, Daniela
Bulone, Donatella
author_role author
author2 Negri, Ricardo Martin
Giacomazza, Daniela
Bulone, Donatella
author2_role author
author
author
dc.subject.none.fl_str_mv PECTIN
FLAVOUR RELEASE
E-NOSE
RHEOLOGICAL PROPERTIES
topic PECTIN
FLAVOUR RELEASE
E-NOSE
RHEOLOGICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of the matrix viscoelastic properties on the flavour release towards the gel headspace. The electronic nose technique and principal component analysis (PCA), a multivariate data analysis, were used for detecting changes in the fingerprint of the released vapour as a function of pectin concentration. Samples with different composition were also studied by rheological measurements in order to discriminate the effects of polymer concentration on the gelation kinetics from those due to the addition of limonene and the detergent used to dissolve it.<br />The combined approach, rheometry-electronic nose, allows obtaining a direct semi-quantitative correlation between the expected decrease of flavour release intensity and the increasing solid like character of the matrix due to trapping effect. In fact, the comparison of the viscoelastic properties for matrixes with and without the flavour, together with direct observation by optical microscopy, suggests that the release modulation is mainly due to interaction of the gelling pectin with the microemulsion of detergent and flavour.
Fil: Monge, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Negri, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Giacomazza, Daniela. Consiglio Nazionale delle Ricerche; Italia
Fil: Bulone, Donatella. Consiglio Nazionale delle Ricerche; Italia
description Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of the matrix viscoelastic properties on the flavour release towards the gel headspace. The electronic nose technique and principal component analysis (PCA), a multivariate data analysis, were used for detecting changes in the fingerprint of the released vapour as a function of pectin concentration. Samples with different composition were also studied by rheological measurements in order to discriminate the effects of polymer concentration on the gelation kinetics from those due to the addition of limonene and the detergent used to dissolve it.<br />The combined approach, rheometry-electronic nose, allows obtaining a direct semi-quantitative correlation between the expected decrease of flavour release intensity and the increasing solid like character of the matrix due to trapping effect. In fact, the comparison of the viscoelastic properties for matrixes with and without the flavour, together with direct observation by optical microscopy, suggests that the release modulation is mainly due to interaction of the gelling pectin with the microemulsion of detergent and flavour.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102911
Monge, Maria Eugenia; Negri, Ricardo Martin; Giacomazza, Daniela; Bulone, Donatella; Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose; Elsevier; Food Hydrocolloids; 22; 7-2008; 916-924
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102911
identifier_str_mv Monge, Maria Eugenia; Negri, Ricardo Martin; Giacomazza, Daniela; Bulone, Donatella; Correlation between rheological propertiesm and limonene release in pectin gels using an electronic nose; Elsevier; Food Hydrocolloids; 22; 7-2008; 916-924
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.05.004
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X07001312
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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