Host: Japanese Sciety for Food Science and Technology
Name : The 72nd Annual Meeting of JSFST
Number : 72
Location : [in Japanese]
Date : August 27, 2025 - August 29, 2025
Introduction
Polysaccharides are commonly used in food emulsions to control their stability. This study evaluates the aroma release kinetics from polysaccharide-containing emulsions by fitting data to three kinetic models: Higuchi, Korsmeyer-Peppas and Weibull, through the comparison of their performance in simulating aroma release kinetics under varying viscosities and polysaccharide types.
Methods
Oil-in-water (O/W) emulsions were prepared by adding Xanthan gum (XG), Gum Arabic (GA), Carboxymethyl Cellulose (CMC), or Pectin at varying concentrations to achieve emulsion viscosities of 4, 8, 16 and 32 mPa⋅s.
Eight aroma compounds: benzaldehyde, ethyl benzoate, limonene, nonanal, 2-methylpyrazine, benzyl alcohol, ethyl hexanoate, and α-Terpineol were analyzed. Aroma release was quantified using static headspace analysis performed with gas chromatography. Data were fitted to three kinetic models, and goodness of fit was assessed.
Results
Model performance varied with polysaccharide type, aroma structure, and viscosity. The Higuchi model showed poor fit for CMC-containing emulsions and was unsuitable for predicting the release of hydrophilic and aromatic rings-containing compounds. The Weibull model successfully predicted the release of hydrophilic compounds. The Korsmeyer-Peppas model described hydrophobic compound release, excepted XG-containing emulsions. All models performed poorly at low viscosity (4 mPa⋅s), while the Weibull and Korsmeyer-Peppas models fit at high viscosity (32 mPa⋅s), particularly in CMC-based emulsions. In conclusion, Korsmeyer–Peppas and Higuchi models were suitable at medium viscosity, while the Weibull model best described release at high viscosity.
