Effect of Alkaline Conditions on the Linalool Retention Ability of Dried Starch matrices
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Published:
Jul 1, 2018
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แคลเซียมไฮดรอกไซด์ สตาร์ช เมทริกซ์ การกักเก็บ ลินาโลออล
Main Article Content
Abstract
This research studied the effect of calcium hydroxide (Ca(OH)2) and sodium hydroxide (NaOH) cooking on the retention of linalool in dried starch matrices. The results showed that the Ca(OH)2-cooked starch matrix was highly effective in retaining linalool, both in freshly prepared and stored samples. In freshly cooked sample, it entrapped 34.40 + 5.5 mg linalool/g matrix, increased 13-folds more than that entrapped in water-cooked starch matrix. Moreover, the Ca(OH)2-cooked starch matrix retained 92.2% linalool after storage at 53% RH, 25oC for 4 months. The tightening of Ca(OH)2-cooked starch network caused by Ca-starch crosslinks, and the matrix thickness affected the linalool retention. Conversely, the fresh NaOH-cooked starch matrix showed the poor linalool entrapment. This research suggests that cooking starch under alkaline condition with the presence of calcium increased the retention of flavor compound in dried starch matrix.
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How to Cite
Chanjarujit, W., & Chaiseri, S. (2018). Effect of Alkaline Conditions on the Linalool Retention Ability of Dried Starch matrices. Journal of Food Technology, Siam University, 13(2), 36–48. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/135298
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บทความวิจัย (Research Articles)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
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[25] Wang, X., Yuan, Y. and Yue, T. (2015). The application of starch-based ingredients in flavor encapsulation. Starch – Stärke. 67(3-4): 225-236.
[2] Bryant, C.M. and Hamaker, B.R. (1997). Effect of Lime on Gelatinization of Corn Flour and Starch. Cereal Chemistry Journal. 74(2): 171-175.
[3] Israkarn, K. and Hongsprabhas, P. (2017). Effect of CaCl2 on the formation of Ca-induced starch aggregates and spherulitic structure in dried starch film. Drying Technology. 35(13): 1552-1560.
[4] Han, J-A. and Lim, S-T. (2004). Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydrate Polymers. 55(2): 193-199.
[5] Burdock, G.A. (2004). Fenaroli’s Handbook of Flavor Ingredients. Boca Raton: CSC Press. 2135p. [6] Keatkrai, J. (2015). Molecular encapsulation using starch inclusion complexes with selected citrus flavor compounds. Unpublished PhD thesis. Kasetsart University, Thailand.
[7] Arvisenet, G., Le Bail, P., Voilley, A., and Cayot, N. (2002). Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. Journal of Agricultural and Food Chemistry. 50(24): 7088-7093.
[8] Wing, X., Maiti, S., and Doane, M. (1987). Factors affecting release of butylate from calcium ion-modified starch-borate films. Journal of Controlled Release. 5: 79-89.
[9] Jane, J. (2009). Structural features of starch granules II. In: BeMiller, J., Whistler, R. (eds.), Starch: Chemistry and Technology. Elsevier, New York. pp. 193-236.
[10] Naknean, P. and Meenune, M. (2010). Factors affecting retention and release of flavour Compounds in food carbohydrates. International Food Research Journal. 17(1): 23-34.
[11] Zhang, S., Zhou, Y., Jin, S., Meng, X., Yang, L. and Wang, H. (2017). Preparation and structural characterization of corn starch–aroma compound inclusion complexes. Journal of the Science of Food and Agriculture. 97(1): 182-190.
[12] Tapanapunnitikul, O., Chaiseri, S., Peterson, D.G. and Thompson, D.B. (2008). Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. Journal of Agricultural and Food Chemistry. 56(1): 220-226.
[13] Israkarn, K., Hongsprabhas, P. and Hongsprabhas, P. (2007). Influences of granule-associated proteins on physicochemical properties of mung bean and cassava starches. Carbohydrate Polymers. 68(2): 314-322.
[14] Pineda-Gómez, P., Coral, D.F., Ramos-Rivera, D., Rosales-Rivera, A. and Rodríguez-García, M.E. (2011). Thermo-alkaline treatment. A process that changes the thermal properties of corn starch. Procedia Food Science. 1: 370-378.
[15] Chatakanonda, P., Sangseethong, K., Wansuksri, R. and Sriroth, K. (2012). Properties of film from cassava starch modified by acid hydrolysis in water and ethanol. In Proceedings of 50th Kasetsart University Annual Conference: Agro-Industry, Thailand, Jan 31- Feb 2, 2012.
[16] Koskinen, M., Suortti, T., Myllarinen, P. and Poutanen, K. (1995). Effect of pretreatment on the film forming properties of potato and barley starch dispersions. Industrial Crops and Products. 5(1): 23-34.
[17] Asenstorfer, R.E., Wang, Y. and Mares, D.J. (2006). Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science. 43(1): 108-119.
[18] Rafiq, S.I., Jan, K., Singh, S. and Saxena, D.C. (2015). Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch. Journal of Food Science and Technology. 52(9): 5651-5660.
[19] Rindlav-Westling, A., Stading, M. and Gatenholm, P. (2002). Crystallinity and morphology in films of starch, amylose and amylopectin blends. Biomacromolecules. 3(1): 84-91.
[20] Romero-Bastida, C.A., Bello-Pérez, L.A., García, M.A., Martino, M.N., Solorza-Feria, J. and Zaritzky, N.E. (2005). Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches. Carbohydrate Polymers. 60(2): 235-244.
[21] Lobato-Calleros, C., Hernandez-Jaimes, C., Chavez-Esquivel, G., Meraz, M., Sosa, E., Lara, V.H., Alvarez-Ramirez, J. and Vernon-Carter, E.J. (2015). Effect of lime concentration on gelatinized maize starch dispersions properties. Food Chemistry. 172: 353-360.
[22] Cheng, W., Chen, J., Liu, D., Ye, X. and Ke, F. (2010). Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films. Carbohydrate Polymers. 81(3): 707-711.
[23] Rodriguez, E., Yanez-Limon, M., Alvarado-Gil, J., Vargas, H., Sanchez-Sinencio, F., Figueroa, D., Martinez-Bustos, F., Martinez-Montes, L., Gonzalez-Hernandez, J., Silva, D. and Miranda, M. (1996). Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas. Cereal Chemistry. 73(5): 593-600.
[24] Rosenberg, M., Kopelman, I. J. and Talmon, Y. (1990). Factors affecting retention in spray-Drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry. 38(5): 1288-1294.
[25] Wang, X., Yuan, Y. and Yue, T. (2015). The application of starch-based ingredients in flavor encapsulation. Starch – Stärke. 67(3-4): 225-236.