Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits.

The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavoured with CO-MD and CO-PG during baking and storage. The volatile components generated in flavoured biscuits and nonflavoured biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry. The retention of cinnamaldehyde, eugenol and ß-caryophyllene in biscuits flavoured with CO-MD was significantly (P < 0.05) higher, over the shelf life test, than in biscuits flavoured with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavoured with CO-MD compared with those flavoured with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory analysis confirmed those of instrumental analysis. This study demonstrated that microencapsulated cinnamon EO affects positively the overall qualities of biscuits.

Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate.

BACKGROUND: Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of pro- cess flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis of soybean protein. Therefore, the aim of the present study was to use the enzymatic hydrolyzed soybean protein isolate (E-SPI) nanoparticles for producing a high yield of meat-like process flavour. METHODS: Ball milling, high-speed homogenization and ultra-sonication were used for prepa- ration of SPI nanoparticles with average range 10–17 nm. The volatile compounds were analyzed by head- space solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The odour attributes of beefy, roasty, savoury, sulphurous and overall acceptability were selected to describe the meat-like process aroma. RESULTS: The total volatiles in the headspace of the meat-like process flavour based on SPI nanoparticles showed a higher yield compared with the untreated sample. Thiols containing compounds, especially the potent odorants of meat-like flavour, were predominant in both samples. However, their yield was significantly higher in the SPI nanoparticles sample. An agreement was found between the intensity of the attributes selected and the aroma composition of the two meat-like flavours investigated. CONCLUSIONS: The results of this study suggest that using protein nanoparticles as the main precursors of the process flavours is considered a new chance for innovation in nanoscience. Future studies will be carried out on improving the quality and quantity of vegetable protein nanoparticles that can be used as precursors of another process flavours.

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality.

The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was incubated with E-SH, supplemented and un-supplemented with a mixture of threonine and lysine. The generated volatiles of each culture were subjected to odor sensory analysis. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The sample showed the best nutty aroma and highest content of the most odorant compounds of nutty flavor was subjected to toxicity test and encapsulated in Arabic gum using spray drier. The stability of the encapsulated flavoring was evaluated during storage. A high correlation was found between the culture growth and consumed sugars. The odor intensity of the generated nutty-chocolate like aroma showed a gradual increase during incubation time. Pyrazines and 2/3- methylbutanal showed the highest content at the end of fermentation time. Encapsulation gave rise to a significant decrease in the branched aldehydes, which are responsible for the chocolate note of the flavoring sample. The high odor intensity of the stored sample was correlated to the significant increase in the pyrazines. The results of GC-MS analysis confirmed those of odor sensory evaluation of the nutty-like flavor.

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.

A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were the predominate in both samples. However, MBF comprised higher concentration of these compounds (13.84 ± 0.06%) than CBF (10.74 ± 0.06%). The effect of microencapsulation with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsulated samples (E-CBF and E-MBF) was investigated. The results revealed significant qualitative and quantitative variations in the volatiles of both samples. The highly volatile compounds decreased remarkably in concentration with encapsulation, while the pyrazines, thiazoles and disulphides showed opposite trend. The significant decrease in the thiol containing compounds in E-CBF and E-MBF were attributed to their oxidation to other compounds such as disulphide compounds which showed significant increase in the encapsulated samples.