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Lipid self-assembled structures for reactivity control in food.

  • Sagalowicz L Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland laurent.sagalowicz@rdls.nestle.com.
  • Moccand C Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland.
  • Davidek T Nestlé PTC Orbe, Rte de Chavornay 3, Orbe 1350, Switzerland.
  • Ghanbari R Department of Health Science and Technology, ETH Zürich, Switzerland.
  • Martiel I Department of Health Science and Technology, ETH Zürich, Switzerland.
  • Negrini R Department of Health Science and Technology, ETH Zürich, Switzerland.
  • Mezzenga R Department of Health Science and Technology, ETH Zürich, Switzerland.
  • Leser ME Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland.
  • Blank I Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland.
  • Michel M Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland.
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  • 2016-06-15
Published in:
  • Philosophical transactions. Series A, Mathematical, physical, and engineering sciences. - 2016
Maillard-type reaction
colloidal structures
controlled release
delivery systems
oxidation
small angle X-rays scattering
Colloids
Food Analysis
Furans
Maillard Reaction
Monoglycerides
Oxidation-Reduction
Phospholipids
Scattering, Small Angle
X-Ray Diffraction
Xylose
English Lipid self-assembled structures (SASs) have recently gained considerable interest for their potential applications, especially for sustained nutrient release and protein crystallization. An additional property, which is underexploited, is their ability to control chemical reactions in food products. Here, we concentrate on SASs formed by phospholipids (PLs) and monoglycerides (MGs), those compounds being the most natural surfactants and therefore, the best compatible with food products, in view of providing new functionalities through the formation of SASs. In this work, the phase behaviour of these amphiphiles when mixed with oil and water is described and compared. Subsequently, we address the influence of these structures to the oxidation and Maillard-type reactions. Finally, we show that SASs formed by MGs can strongly increase the yield of key aroma impact compounds generated by Maillard-type reactions when compared with the reaction performed in aqueous precursor solutions. Various SASs are compared. In particular, addition of oil to a reversed bicontinuous structure formed by MG leads to a reversed microemulsion, which, considering its low viscosity, is particularly suitable for food products and act as a very efficient reactor system. The influence of oil and precursors on phase behaviour is discussed and related to the efficiency of the Maillard reactions.This article is part of the themed issue 'Soft interfacial materials: from fundamentals to formulation'.
Language
  • English
Open access status
bronze
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https://sonar.ch/global/documents/209441
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