Original Paper

European Food Research and Technology

, Volume 232, Issue 5, pp 905-910

Open Access This content is freely available online to anyone, anywhere at any time.

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

  • Ian D. FiskAffiliated withDivision of Food Science, University of Nottingham Email author 
  • , Rob S. T. LinforthAffiliated withDivision of Food Science, University of Nottingham
  • , Andrew J. TaylorAffiliated withDivision of Food Science, University of Nottingham
  • , David A. GrayAffiliated withDivision of Food Science, University of Nottingham

Abstract

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as a flavour delivery agent is evaluated. Fresh aromatized oil bodies show comparable headspace flavour intensity to phospholipid-stabilized emulsions when in a static equilibrium state, and when evaluated by dynamic headspace dilution, aromatized oil bodies showed a significantly stronger potential to maintain their headspace volatile concentration, which may indicate that oil bodies would offer greater retronasal flavour delivery than current commercial systems.

Keywords

Emulsion Encapsulation Flavour Lipid Oil body Sunflower