Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies

Abstract

Studies were performed to determine retention (R) and release kinetics (kr) of aroma compounds (ACs): ethyl butyrate, linalool, 1-octen-3-ol, 2-heptanone and octanal from emulsion-filled gels (EFGs), stabilized by myofibrillar proteins and waxy rice starch (WRS) or tapioca starch (TS). The R and kr parameters were affected by non-covalent interactions of ACs with biopolymers and the development of a compact structure induced by starch addition. Higher kr magnitudes were found in WRS-based samples (88.2–12.8 × 10–3 day−1) than in counterparts prepared with TS (87.6–8.96 × 10–3 day−1). Thermodynamic tests revealed that vaporization enthalpies of ACs were in ranges: 22.6–41.2 kJ mol−1 or 21.4–39.8 kJ mol−1 in samples containing WRS or TS, respectively. This study provides new insight into the factors affecting ACs stability in the EFGs, and the results reported can be used by industry to design relevant systems with extended volatiles retention.