Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

被引：34

作者：

Budryn, Grazyna ^{[1
]}

Zaczynska, Donata ^{[1
]}

Oracz, Joanna ^{[1
]}

机构：

[1] Lodz Univ Technol, Fac Biotechnol & Food Sci, Inst Food Technol & Anal, PL-90924 Lodz, Poland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 73卷

关键词：

Green coffee; Chlorogenic acids; Volatile substances; Aroma; GC-MS; BETA-CYCLODEXTRIN; VOLATILES; INCLUSION; RELEASE; FLAVOR; WHEY; TEA;

D O I：

10.1016/j.lwt.2016.06.019

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Between food polyphenols and proteinaceous compounds occur noncovalent interactions. The interactions can affect some properties of these compounds, such as nutritional value, bioactivity and organoleptic characteristics. When polyphenols are used as food additive, the changes can by limited by their encapsulation. The aim of the study was to determine, how the addition of polyphenols, i.e. chlorogenic acids, from green coffee in free form or nanoencapsulated by beta-cyclodextrin and further the addition of hydrolysate of ovalbumin, whey proteins or soy proteins will affect the content and the profile of volatile aroma compounds of six food products: bread, cookies, caramel cottage cheese, nutty filling, and mushroom or meat stuffing. Considering the six food products a general trend of the content of volatile compounds caused by supplementing with the used additives was observed. The increase of aroma volatiles content in the headspace of the products increased in the following order: nano encapsulated chlorogenic acids < control < protein hydrolysates < free chlorogenic acids < chlorogenic acids in free form with protein hydrolysates. (C) 2016 Elsevier Ltd. All rights reserved.

引用

收藏

页码：197 / 204

页数：8

相关论文

共 28 条

[1]

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies [J].

Ahmad, Mudasir ;

Baba, Waqas N. ;

Wani, Touseef A. ;

Gani, Asir ;

Gani, Adil ;

Shah, Umar ;

Wani, S. M. ;

Masoodi, F. A. .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (09) :5799-5807

[2]

Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia [J].

Bassoli, Bruna Kempfer ;

Cassolla, Priscila ;

Borba-Murad, Glaucia Regina ;

Constantin, Jorgete ;

Salgueiro-Pagadigorria, Clairce Luzia ;

Bazotte, Roberto Barbosa ;

dos Santos Ferreira da Silva, Rui Sergio ;

de Souza, Helenir Medri .

CELL BIOCHEMISTRY AND FUNCTION, 2008, 26 (03) :320-328

[3]

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Mail lard reaction volatiles and pleasing aroma attributes [J].

Benet, Iu ;

Dolors Guardia, Maria ;

Ibanez, Caries ;

Sola, Josep ;

Arnau, Jacint ;

Roura, Eugeni .

FOOD CHEMISTRY, 2016, 196 :76-82

[4]

Budryn G., 2016, FOOD RES INT

[5]

Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates [J].

Budryn, Grazyna ;

Zaczynska, Donata ;

Palecz, Bartlomiej ;

Rachwal-Rosiak, Danuta ;

Belica, Sylwia ;

den-Haan, Helena ;

Pena-Garcia, Jorge ;

Perez-Sanchez, Horacio .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 65 :823-831

[6]

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids [J].

Budryn, Grazyna ;

Zaczynska, Donata ;

Rachwal-Rosiak, Danuta ;

Oracz, Joanna .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2015, 240 (06) :1157-1166

[7]

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates [J].

Budryn, Grazyna ;

Palecz, Bartlomiej ;

Rachwal-Rosiak, Danuta ;

Oracz, Joanna ;

Zaczynska, Donata ;

Belica, Sylwia ;

Navarro-Gonzalez, Inmaculada ;

Vegara Meseguer, Josefina Maria ;

Perez-Sanchez, Horacio .

FOOD CHEMISTRY, 2015, 168 :276-287

[8]

Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.) [J].

Budryn, Grazyna ;

Nebesny, Ewa ;

Palecz, Bartlomiej ;

Rachwal-Rosiak, Danuta ;

Hodurek, Pawel ;

Miskiewicz, Karolina ;

Oracz, Joanna ;

Zyzelewicz, Dorota .

FOOD RESEARCH INTERNATIONAL, 2014, 61 :202-213

[9]

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products [J].

Budryn, Grazyna ;

Zyzelewicz, Dorota ;

Nebesny, Ewa ;

Oracz, Joanna ;

Krysiak, Wieslawa .

FOOD RESEARCH INTERNATIONAL, 2013, 50 (01) :157-160

[10]

HS-SPME/GC/MS Profiles of Convectively and Microwave Roasted Ivory Coast Robusta Coffee Brews [J].

Budryn, Grazyna ;

Nebesny, Ewa ;

Kula, Jozef ;

Majda, Teresa ;

Krysiak, Wieslawa .

CZECH JOURNAL OF FOOD SCIENCES, 2011, 29 (02) :151-160