Naslov
Retention of linalool and eugenol in hydrogels

Autori
Kopjar, Mirela ; Ivić, Ivana ; Vukoja, Josipa ; Šimunović, Josip ; Pichler, Anita

Izvornik
International journal of food science & technology (0950-5423) 55 (2020), 4; 1416-1425

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Guar gum ; retention of volatiles ; sucrose ; texture ; trehalose ; xanthan

Sažetak
Textural parameters of hydrogels prepared from hydrocolloids (guar gum or xanthan ; 0.5 or 1% (w/w)) and disaccharides (sucrose and trehalose) were investigated after preparation and storage for 30 days. Volatile compounds (linalool or eugenol) were added to the hydrogels in order to investigate their behaviour in those systems and to determine whether there is correlation between textural parameters and their retention. Textural parameters that were evaluated were firmness, consistency, cohesiveness and index of viscosity. Regarding textural parameters, there was no significant difference between hydrogels prepared with 0.5% of hydrocolloids. With increase of the amount of added hydrocolloid, textural parameters increased and differences between sucrose- and trehalose-containing hydrogels were observed. Hydrogels prepared with trehalose had lower values of textural parameters. Correlation between texture and retention of volatile compounds was not observed or it was very low.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA