Reactivity of furfural-cysteine model reaction in food-grade five-component nonionic O/W microemulsions

TY - JOUR

T1 - Reactivity of furfural-cysteine model reaction in food-grade five-component nonionic O/W microemulsions

AU - Yaghmur, Anan

AU - Aserin, Abraham

AU - Abbas, Atallah

AU - Garti, Nissim

PY - 2005/2/1

Y1 - 2005/2/1

N2 - In our present study, a model Maillard furfural/cysteine reaction was chosen for exploring and understanding the different aspects that control the reactivity in five-component fully dilutable U-type food-grade oil/water (O/W) microemulsions of R(+)-limonene/ethanol/water/propylene glycol/Tween 60. It was found that these self-assembled nanosized structured systems are capable of enhancing the rate of Maillard reactions in which the selectivity and the reactivity are controlled by the composition of the interface and its curvature. The sulfur-containing flavor formation is very efficient if carried out in those O/W microemulsions (modified oil-swollen nanoreactors) and the reaction yields high amounts of key aroma compounds. The proposed Tween 60-based O/W systems show strong preference for the formation of 2-(2-furanyl)-thiazolidine (the main product). The O/W reaction medium enhances furfural-cysteine reaction rate (microemulsion catalysis) in comparison to the water-based reaction. It was found that the initial reaction rate (V0) is affected by the solubilized aqueous phase content. The furfural-cysteine reaction is affected also by the process conditions (temperature, pH, time of reaction). These results suggest that O/W microemulsions are a promising choice for generation of flavors and food products.

AB - In our present study, a model Maillard furfural/cysteine reaction was chosen for exploring and understanding the different aspects that control the reactivity in five-component fully dilutable U-type food-grade oil/water (O/W) microemulsions of R(+)-limonene/ethanol/water/propylene glycol/Tween 60. It was found that these self-assembled nanosized structured systems are capable of enhancing the rate of Maillard reactions in which the selectivity and the reactivity are controlled by the composition of the interface and its curvature. The sulfur-containing flavor formation is very efficient if carried out in those O/W microemulsions (modified oil-swollen nanoreactors) and the reaction yields high amounts of key aroma compounds. The proposed Tween 60-based O/W systems show strong preference for the formation of 2-(2-furanyl)-thiazolidine (the main product). The O/W reaction medium enhances furfural-cysteine reaction rate (microemulsion catalysis) in comparison to the water-based reaction. It was found that the initial reaction rate (V0) is affected by the solubilized aqueous phase content. The furfural-cysteine reaction is affected also by the process conditions (temperature, pH, time of reaction). These results suggest that O/W microemulsions are a promising choice for generation of flavors and food products.

KW - Cysteine

KW - Furfural

KW - Maillard reaction

KW - O/W food microemulsions

KW - Propylene glycol

KW - Reactivity

KW - Sulfur-containing flavors

KW - Tween 60

UR - http://www.scopus.com/inward/record.url?scp=12344261410&partnerID=8YFLogxK

U2 - 10.1016/j.colsurfa.2004.10.114

DO - 10.1016/j.colsurfa.2004.10.114

M3 - Journal article

AN - SCOPUS:12344261410

SN - 0927-7757

VL - 253

SP - 223

EP - 234

JO - Colloids and Surfaces A: Physicochemical and Engineering Aspects

JF - Colloids and Surfaces A: Physicochemical and Engineering Aspects

IS - 1-3

ER -