Abstract
During processing, storage and consumption, mass transfer of various small molecules (water, gases, flavour compounds or other solutes) occurs between the different phases in complex food products, or between complex food and its surroundings. These mass transfers can lead to physical or chemical changes and thus induce food quality modifications.
The objective of this paper is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been designed to characterize mass transfers of these small molecules and their effects on food properties. In particular, techniques such as rotative diffusion cell or Fourier transform infra-red spectroscopic analyses with modelling have been established.
Some examples of results are presented to demonstrate the influence of the physicochemical parameters on mass transfers: thermodynamic parameters such as partition coefficient, sorption or solubility coefficients, hydrophobicity, or kinetic parameters like diffusion and permeation coefficients. Not only the composition of the matrix, but the structure and the process also influence mass transfer. Observed results can be explained by similar phenomena, even if applications seem very different.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A (2008) Measurement of transport phenomena of volatile compounds: a review. Food Res Int 41(4):349–362
Gharsallaoui A, Roudaut G, Beney L, Chambin O, Voilley A, Saurel R (2012) Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chem 132:1713–1720
Goubet I, Dahout C, Sémon E, Guichard E, Le Quéré J-L, Voilley A (2001) Competitive binding of aroma compounds by beta-cyclodextrin. J Agric Food Chem 49(12):5916–5922
Hambleton A, Perpiñan-Saiz N, Fabra MJ, Voilley A, Debeaufort F (2011) The Schroeder paradox or how the state of water affects the moisture transfers through edible films. Food Chem 132:1671–1678
Harvey B, Druaux C, Voilley A (1995) Effect of protein on the retention and transfer of aroma compound at the liquid water interface. In: Dickinson E, Lorient D (eds) Food macromolecule and colloids. The Royal Society of Chemistry, London, pp 154–163
Karbowiak T, Ferret E, Debeaufort F, Voilley A, Cayot P (2011) Investigation of water transfer across thin layer biopolymer films by infrared spectroscopy. J Membr Sci 370(1–2):82–90
Lequin S, Karbowiak T, Brachais L, Chassagne D, Bellat JP (2009) Adsorption equilibria of sulphur dioxide on cork. Am J Enol Viticult 60(2):138–144
Lequin S, Chassagne D, Karbowiak T, Rg G, Brachais L, Bellat J-P (2010) Adsorption equilibria of water vapor on cork. J Agric Food Chem 58(6):3438–3445
Marcuzzo E, Sensidoni A, Debeaufort F, Voilley A (2010) Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydr Polym 80(3):984–988
McBain JW, Bakr AM (1926) A new sorption balance. J Am Chem Soc 48:690–695
Nongonierma AB, Colas B, Springett M, Le Quéré J-L, Voilley A (2008) Influence of flavour transfer between different gel phases on perceived aroma. Food Chem 100(1):297–305
Rogacheva S, Espinoza-Diaz MA, Voilley A (1999) Transfer of aroma compounds in water-lipid systems: binding tendency of b-lactoglobulin. J Agric Food Chem 47:259–263
Seuvre AM, Espinosa Diaz MA, Voilley A (2007) Retention of aroma compounds by β-lactoglobulin in different conditions. Food Chem 77(4):421–429
Voilley A, Souchon I (2006) Flavour retention and release from the food matrix: an overview. In: Etiévan P, Voilley A (eds) Flavour in food. CRC Press, Boca Raton, pp 117–132
Weber G, Benoit F, Bellat J-P, Paulin C, Mougin P, Thomas M (2008) Selective adsorption of ethyl mercaptan on NaX zeolite. Micropor Mesopor Mat 109(1–3):184–192
Acknowledgments
We dedicate this paper to the memory of our colleague and friend David Chassagne.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 Springer Science+Business Media New York
About this chapter
Cite this chapter
Voilley, A., Lequin, S., Hambleton, A., Chassagne, D., Karbowiak, T., Debeaufort, F. (2013). Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_21
Download citation
DOI: https://doi.org/10.1007/978-1-4614-7906-2_21
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-7905-5
Online ISBN: 978-1-4614-7906-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)