Title of article :
Retention of ethyl butyrate by gellan gels in the presence of potassium ions
Author/Authors :
Evageliou، نويسنده , , Vasiliki and Galanaki، نويسنده , , Panagiota and Gardeli، نويسنده , , Chryssavgi and Komaitis، نويسنده , , Michael، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Abstract :
The air/biopolymer partition coefficient (K) and percentage of retention (R%) of ethyl butyrate (400 ppm) added to gellan gels were determined, using static headspace gas chromatography. Potassium chloride (40–120 mM) was used to induce gellan gelation. When 5 g of sample were left to equilibrate at 37 °C for 2 and 24 h, the coefficient values initially decreased with salt concentration to a certain value after which they raised again. The lower coefficient values, for the 24 h period, were observed at higher salt concentration than for the 2 h. Moreover, for both time periods, the lower coefficient values were found for the gellan gels with the greater strength and rigidity and were accompanied by positive percentages of retention. When 15 g of sample were used, after equilibration at 37 °C for 24 h, no significant changes in aroma release were observed. Moreover, negative percentages of retention values were calculated for all salt concentrations.
Keywords :
gellan , Ethyl butyrate , Aroma retention , Headspace , partition coefficient
Journal title :
Food Chemistry
Journal title :
Food Chemistry