1,212
Views
8
CrossRef citations to date
0
Altmetric
Articles

Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches

, , &
Pages 810-820 | Received 16 Oct 2015, Accepted 23 Apr 2016, Published online: 02 Oct 2016

References

  • Madene, A.; Jacquot, M.; Scher, J.; Desobry, S. Flavour Encapsulation and Controlled Release – A Review. International Journal of Food Science and Technology 2006, 41(1), 1–21.
  • Yuliani, S.; Torley P.J.; Bhandari B. Physical and Processing Characteristics of Extrudates Made from Starch and d-Limonene Mixtures. International Journal of Food Properties 2009, 12(3), 482–495.
  • Wulff, G.; Avgenaki, G.; Guzmann, M.S.P. Molecular Encapsulation of Flavours as Helical Inclusion Complexes of Amylose. Journal of Cereal Science 2005, 41(3), 239–249.
  • Itthisoponkul, T.; Mitchell, J.R.; Taylor, A.J.; Farhat, I.A. Inclusion Complexes of Tapioca Starch with Flavour Compounds. Carbohydrate Polymers 2007, 69(1), 106–115.
  • Tapanapunnitikul, O.; Chaiseri, S.; Peterson, D.G.; Thompson, D.B. Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch. Journal of Agricultural and Food Chemistry 2008, 56(1), 220–226.
  • Ades, H.; Kesselman, E.; Ungar, Y.; Shimoni, E. Complexation with Starch for Encapsulation and Controlled Release of Menthone and Menthol. LWT–Food Science and Technology 2012, 45(2), 277–288.
  • van Ruth, S.M.; Roozen, J.P. Delivery of Flavours from Food Matrices. In Food Flavor Technology; Taylor, A.J.; Ed.; Sheffield Academic Press: Great Britain, 2002; pp. 167–184.
  • Osman-Ismail, F.; Solms, J. The Formation of Inclusion Compounds of Starches with Flavor Substances. Lebensmittel-Wissenschaft und-Technologie 1973, 6(4), 147–150.
  • Jane, J.; Chen, Y.Y.; Lee, L.F.; McPherson, A.E.; Wong, K.S.; Radosavljevic, M.; Kasemsuwan, T. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chemistry 1999, 76(5), 629–637.
  • Heinemann, C.; Conde-Petit, B.; Nuessli, J.; Escher, F. Evidence of Starch Inclusion Complexation with Lactones. Journal of Agricultural and Food Chemistry 2001, 49(3), 1370–1376.
  • Rutschmann, M.A.; Heiniger, J.; Pliska, V.; Solms, J. Formation of Inclusion Complexes of Starch with Different Organic Compounds. I. Method of Evaluation of Binding Profiles with Menthone as an Example. Lebensmittel-Wissenschaft und-Technologie 1989, 22(5), 240–244.
  • Teitz, M.; Buettner, A.; Conde-Petit, B. Interaction Between Starch and Aroma Compounds as Measured by Proton Transfer Reaction Mass Spectrometry (PTR-MS). Food Chemistry 2008, 108(4), 1192–1199.
  • AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC: Arlington, VA, 1990.
  • Chrastil, J. Improved Colourimetric Determination of Amylose in Starches or Flours. Carbohydrate Research 1987, 159(1), 154–158.
  • Kim, S.H.; Lee, B.H.; Baik, M.Y.; Joo, M.H.; Yoo, S.H. Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic Cultivars. Journal of Food Science 2007, 72(9), C471–C477.
  • Dubois, M.; Gilles, K.A. Colorimetric Method for Determination of Sugars and Related Substances. Analytical Chemistry 1956, 28(3), 350–356.
  • Bhandari, R.; Bruce, B.; D’Acry, R.; Thi Bich, L.L. Lemon Oil to ß-Cyclodextrin Ratio Effect on the Inclusion Efficiency of ß-Cyclodextrin and the Retention of Oil Volatiles in Complexes. Journal of Agricultural and Food Chemistry 1998, 46(4), 1494–1499.
  • Biliaderis, C.G.; Seneviratne, H.D. On the Supramolecular Structure and Metastability of Glycerol Monostearate-Amylose Complex. Carbohydrate Polymers 1990, 13(2), 185–206.
  • Evans, D.F.; Wennerstrom, H. The Colloidal Domain: Where Physics, Chemistry, Biology and Technology Meet; VHC: New York, NY, 1994; p. 515.
  • Rutschman, M.A.; Solms, J. The Formation of Ternary Inclusion Complexes of Starch with Menthone and Monostearate—A Possible Food Model System. Lebensmittel-Wissenschaft und-Technologie 1990, 23(5), 451–456.
  • Rutschmann, M.A.; Solms, J. Formation of Inclusion Complexes of Starch with Different Organics Compounds. IV. Ligand Binding and Variability in Helical Conformations of V Amylose Complexes. Lebensmittel-Wissenschaft und-Technologie 1990, 23(1), 84–87.
  • Yoo, S.H.; Jane, J.L. Molecular Weights and Gyration Radii of Amylopectins Determined by High-Performance Size-Exclusion Chromatography Equipped with Multi-Angle Laser-Light Scattering and Refractive Index Detectors. Carbohydrate Polymers 2002, 49(3), 307–314.
  • Nuessli, J.; Putaux, J.L.; Le Bail, P.; Buleon, A. Crystal Structure of Amylose Complexes with Small Ligands. International Journal of Biological Macromolecules 2003, 33(4–5), 227–234.
  • Wang, S.; Li, C.; Copeland, L.; Niu, Q.; Wang, S. Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety 2015, 14(5), 568–585.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.