Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous media. We studied the release of vanillin, encapsulated in Hylon VII under experimental conditions in which the amylose-vanillin inclusion complex is obtained, along with the enzymatic hydrolysis of the starch carried out using salivary amylase of human origin. The flavor release into the aqueous phase was quantified spectrophotometrically and the partition into the headspace was assessed by a gas sensor array. Simultaneously, the progress of the enzymatic reaction was determined by analysis of reducing sugars. The release of flavor into the aqueous phase followed a diffusion/relaxation kinetic, whereas the headspace analysis showed an increase in the aroma intensity according to the increase of reducing sugars concentration in the solution. Furthermore, by using the Unfolded Cluster Analysis methodology it was possible to accurately discriminate the samples corresponding to each of the assayed hydrolysis times. The joint detection of the flavor in the condensed phase and in the headspace compared with the degree of starch hydrolysis provides an overall analytical painting of a daily food intake process. © 2014 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
Autor:Rodríguez, S.D.; Bernik, D.L.
Filiación:Instituto de Química Física de Materiales, Ambiente y Energía (INQUIMAE), Ciudad Universitaria, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, C1428EGA Buenos Aires, Argentina
Palabras clave:Encapsulation-release; Flavor; High amylose starch; Hylon VII; Vanillin; Cluster analysis; Cyclodextrins; Enzymatic hydrolysis; Flavors; Sugars; Chemical sensors; Cluster analysis; Cyclodextrins; Flavors; Hydrolysis; Starch; Sugars; Encapsulation-release; Enzymatic reaction; Experimental conditions; Gelling properties; Headspace analysis; High amylose starch; Hylon VII; Vanillin; Amylose inclusion complexes; Controlled release; Starch; Enzymatic hydrolysis; Zea mays
Año:2014
Volumen:59
Número:2P1
Página de inicio:635
Página de fin:640
DOI: http://dx.doi.org/10.1016/j.lwt.2014.05.034
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v59_n2P1_p635_Rodriguez

Referencias:

  • Ai, Y., Hasjim, J., Jane, J., Effects of lipids on enzymatic hydrolysis and physical properties of starch (2013) Carbohydrate Polymers, 92, pp. 120-127
  • Autio, K., Vesterinen, E., Stolt, M., Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility (2002) Food Hydrocolloids, 16, pp. 169-174
  • Foresti, M.L., Williams, M., Martínez-García, R., Vázquez, A., Analysis of a preferential action of α-amylase from B. licheniformis towards amorphous regions of waxy maize starch (2014) Carbohydrate Polymers, 102, pp. 80-87
  • Friel, E.N., Linforth, R.S.T., Taylor, A.J., An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose (2000) Food Chemistry, 71, pp. 309-317
  • Gardner, J.W., Bartett, P.N., (1999) Electronic noses: Principles and applications, , Oxford University Press, Oxford
  • Gelders, G.G., Duyck, J.P., Goesaert, H., Delcour, J.A., Enzyme and acid resistance of amylose-lipid complexes differing in amylose chain length, lipid and complexation temperature (2005) Carbohydrate Polymers, 60, pp. 379-389
  • Heinemann, C., Zinsli, M., Renggli, A., Escher, F., Conde-Petit, B., Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems (2005) LWT - Food Science and Technology, 38, pp. 885-894
  • Johnson, R.A., Wichern, D.W., (2002) Applied multivariate statistical analysis, , PrenticeHall, New Jersey
  • Jolliffe, I.T., (2002) Principal component analysis, , Springer, New York
  • Kawai, K., Takato, S., Sasaki, T., Kajiwara, K., Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures (2012) Food Hydrocolloids, 27, pp. 228-234
  • Kiers, H.A.L., Towards a standardized notation and terminology in multiway analysis (2000) Journal of Chemometrics, 14, pp. 105-122
  • Kitahara, K., Suganuma, T., Nagahama, T., Susceptibility of amylose-lipid complexes to hydrolysis by glucoamylase from Rhizopus niveus (1996) Cereal Chemistry, 73, pp. 428-432
  • Kugimiy, M., Donovan, J.W., Wong, R.Y., Phase transitions of amylose-lipid complexes in starches: a calorimetric study (1980) Starch - Stärke, 32, pp. 265-270
  • Lovino, M., Cardinal, M.F., Zubiri, D.B.V., Bernik, D.L., Electronic nose screening of ethanol release during sol-gel encapsulation. A novel non-invasive method to test silica polymerisation (2005) Biosensors & Bioelectronics, 21, pp. 857-862
  • Nelson, N., A photometric adaptation of the Somogyi method for the determination of glucose (1944) Journal of Biological Chemistry, 153, pp. 375-380
  • Peppas, N.A., Shalin, J.J., A simple equation for the description of solute release. III. Coupling of diffusion and relaxation (1989) International Journal of Pharmaceutics, 57, pp. 169-172
  • Putseys, J.A., Lamberts, L., Delcour, J.A., Amylose-inclusion complexes: formation, identity and physico-chemical properties (2010) Journal of Cereal Science, 51, pp. 238-247
  • Rabe, S., Krings, U., Berger, R.G., Dynamic flavor release from sucrose solutions (2003) Journal of Agricultural and Food Chemistry, 51, pp. 5058-5066
  • Rendleman, J.A., Hydrolytic action of α-amylase on high-amylose starch of low molecular mass (2000) Biotechnology and Applied Biochemistry, 31, pp. 171-178
  • Ritger, P.L., Peppas, N.A., A simple equation for description of solute release II. Fickian and anomalous release from swellable devices (1987) Journal of Controlled Release, 5, pp. 37-42
  • Robinson, R.A., Kiang, K., The ionization constants of vanillin and two of its isomers (1955) Transactions of the Faraday Society, 51, pp. 1398-1402
  • Rodríguez, S.D., Bernik, D.L., Host-guest molecular interactions in vanillin/amylose inclusion complexes (2013) Applied Spectroscopy, 67, pp. 884-891
  • Rodríguez, S.D., Monge, M.E., Olivieri, A.C., Negri, R.M., Bernik, D.L., Time dependence of the aroma pattern emitted by an encapsulated essence studied by means of electronic noses and chemometric analysis (2010) Food Research International, 43, pp. 797-804
  • Rodríguez, S.D., Bernik, D.L., Mereau, R., Castet, F., Champagne, B., Botek, E., Amylose-vanillin complexation assessed by a joint experimental and theoretical analysis (2011) Journal of Physical Chemistry C, 115, pp. 23315-23332
  • Rodríguez, S.D., Wilderjans, T.F., Sosa, N., Bernik, D.L., Image texture analysis and Gas sensor array studies applied to vanilla encapsulation by octenyl succinic anhydride starches (2013) Journal of Food Research, 2, pp. 36-48
  • Rodríguez, S.D., Barletta, D.A., Wilderjans, T.F., Bernik, D.L., Fast and efficient food quality control using electronic noses: adulteration detection achieved by unfolded cluster analysis coupled with time-windows selection Food Analytical Methods, , http://dx.doi.org/10.1007/s12161-014-9841-7, (in press). doi:
  • Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., Resistant starch-a review (2006) Comprehensive Reviews in Food Science and Food Safety, 5, pp. 1-17
  • Somogyi, M., Notes on sugar determination (1952) The Journal of Biological Chemistry, 195, pp. 19-23
  • Tawil, G., Jamme, F., Réfrégiers, M., Viksø-Nielsen, A., Colonna, P., Buléon, A., In situ tracking of enzymatic breakdown of starch granules by synchrotron UV fluorescence microscopy (2011) Analytical Chemistry, 83, pp. 989-993
  • Tietz, M., Buettner, A., Conde-Petit, B., Changes in structure and aroma release from starch-aroma systems upon α-amylase addition (2008) European Food Research and Technology, 227, pp. 1439-1446
  • Vonk, R.J., Hagedoorn, R.E., de Graaff, R., Elzinga, H., Tabak, S., Yang, Y.-X., Digestion of so-called resistant starch sources in the human small intestine (2000) The American Journal of Clinical Nutrition, 72, pp. 432-438

Citas:

---------- APA ----------
Rodríguez, S.D. & Bernik, D.L. (2014) . Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes. LWT - Food Science and Technology, 59(2P1), 635-640.
http://dx.doi.org/10.1016/j.lwt.2014.05.034
---------- CHICAGO ----------
Rodríguez, S.D., Bernik, D.L. "Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes" . LWT - Food Science and Technology 59, no. 2P1 (2014) : 635-640.
http://dx.doi.org/10.1016/j.lwt.2014.05.034
---------- MLA ----------
Rodríguez, S.D., Bernik, D.L. "Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes" . LWT - Food Science and Technology, vol. 59, no. 2P1, 2014, pp. 635-640.
http://dx.doi.org/10.1016/j.lwt.2014.05.034
---------- VANCOUVER ----------
Rodríguez, S.D., Bernik, D.L. Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes. LWT - Food Sci. Technol. 2014;59(2P1):635-640.
http://dx.doi.org/10.1016/j.lwt.2014.05.034