Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes

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...

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Autores principales:	Rodriguez, Silvio David, Bernik, Delia Leticia
Publicado:	2014
Materias:	Encapsulation-release Flavor High amylose starch Hylon VII Vanillin Cluster analysis Cyclodextrins Enzymatic hydrolysis Flavors Sugars Chemical sensors Hydrolysis Starch Enzymatic reaction Experimental conditions Gelling properties Headspace analysis Amylose inclusion complexes Controlled release Zea mays
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v59_n2P1_p635_Rodriguez http://hdl.handle.net/20.500.12110/paper_00236438_v59_n2P1_p635_Rodriguez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v59_n2P1_p635_Rodriguez
record_format	dspace
spelling	paper:paper_00236438_v59_n2P1_p635_Rodriguez2023-06-08T14:51:48Z Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes Rodriguez, Silvio David Bernik, Delia Leticia 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 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. Fil:Rodríguez, S.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Bernik, D.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v59_n2P1_p635_Rodriguez http://hdl.handle.net/20.500.12110/paper_00236438_v59_n2P1_p635_Rodriguez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	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
spellingShingle	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 Rodriguez, Silvio David Bernik, Delia Leticia Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
topic_facet	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
description	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.
author	Rodriguez, Silvio David Bernik, Delia Leticia
author_facet	Rodriguez, Silvio David Bernik, Delia Leticia
author_sort	Rodriguez, Silvio David
title	Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
title_short	Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
title_full	Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
title_fullStr	Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
title_full_unstemmed	Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
title_sort	flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
publishDate	2014
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v59_n2P1_p635_Rodriguez http://hdl.handle.net/20.500.12110/paper_00236438_v59_n2P1_p635_Rodriguez
work_keys_str_mv	AT rodriguezsilviodavid flavorreleasebyenzymatichydrolysisofstarchsamplescontainingvanillinamyloseinclusioncomplexes AT bernikdelialeticia flavorreleasebyenzymatichydrolysisofstarchsamplescontainingvanillinamyloseinclusioncomplexes
_version_	1768543597575012352

Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes

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