Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH
| العنوان: | Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH |
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| المؤلفون: | Paola Vitaglione, Antonio Dario Troise, Vincenzo Fogliano, Claire C. Berton-Carabin |
| المساهمون: | Troise, Antonio Dario, Berton-Carabin, Claire C, Vitaglione, Paola, Fogliano, Vincenzo |
| المصدر: | Journal of agricultural and food chemistry 68 (2020): 5180–5188. doi:10.1021/acs.jafc.0c01446 info:cnr-pdr/source/autori:Antonio Dario Troise, Claire C Berton-Carabin, Paola Vitaglione, Vincenzo Fogliano/titolo:Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH/doi:10.1021%2Facs.jafc.0c01446/rivista:Journal of agricultural and food chemistry/anno:2020/pagina_da:5180/pagina_a:5188/intervallo_pagine:5180–5188/volume:68 Journal of Agricultural and Food Chemistry, 68(18), 5180-5188 Journal of Agricultural and Food Chemistry 68 (2020) 18 |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Hot Temperature, Salt (chemistry), Pyridinium Compounds, emulsions, 01 natural sciences, symbols.namesake, chemistry.chemical_compound, Surface-Active Agents, Betaine, Pulmonary surfactant, taste-active molecules, Phase (matter), Food Process Engineering, VLAG, mass spectrometry, emulsion, chemistry.chemical_classification, Aqueous solution, Chemistry, 010401 analytical chemistry, Aqueous two-phase system, General Chemistry, Hydrogen-Ion Concentration, Amadori products, 0104 chemical sciences, Maillard reaction, Food Quality and Design, symbols, Emulsions, Pyridinium, Amadori product, General Agricultural and Biological Sciences, Hydrophobic and Hydrophilic Interactions, 010606 plant biology & botany, Nuclear chemistry |
| الوصف: | The oil-water interface can be used as an efficient reaction controller in foods by carrying specific reactants and products in either the hydrophobic or hydrophilic phase. The formation of the taste-active compounds N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt (alapyridaine) and 1-(1-carboxyethyl)-3-hydroxy-pyridinium inner salt is influenced by the presence of a dispersed saturated triglyceride oil phase and by the pH of the aqueous phase. At pH 6.5, the formation of both betaines was 1.24 and 6 times higher in emulsions than in aqueous solution after 4 min at 140 °C. In alkaline emulsions (pH = 9.5, 4 min), the concentrations of alapyridaine and 1-(1-carboxyethyl)-3-hydroxy-pyridinium ion were 6.2 and 3.8 times higher, respectively, than in unbuffered emulsions as a result of the interaction between the polar head group of the surfactant and pyridinium rings. Here, we reported for the first time the effects of multiphase systems on the formation of nonvolatile, taste-active end products. |
| وصف الملف: | application/pdf |
| تدمد: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.0c01446 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6e0691631f9ae3087335c53c4b1c5df https://pubmed.ncbi.nlm.nih.gov/32307992 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....a6e0691631f9ae3087335c53c4b1c5df |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15205118 00218561 |
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| DOI: | 10.1021/acs.jafc.0c01446 |