Effects of blending methods on the flavor-releasing and textural properties of emulsion-foam

Abstract

Food we eat goes through a variety of the cooking process on the dining table except to eat the food raw. In the cooking process, chemical-physical knowledge and methods are used and when the optimum way is introduced, the best texture and taste of the food is made. Many food scientists and chefs are attempting to develop novel foods processed using dispersion systems such as emulsifying and foaming. In particular, emulsions and foams have important roles in a variety of food formulations such as dressings, soups, and desserts. Food systems that include certain materials are associated with oil/water and air/water interfaces, which affect the colloidal stabilization of emulsion-foam. Oil in water emulsions are the most versatile dispersion type, forming emulsion-foams. These foams vary depending on the components added, in particular, the emulsifying agent, and the specific processing methods applied. Especially, emulsifying agents and processing methods are important during the formation of emulsion-foam. The objective of this study was to investigate the effect of mixing methods on the textural and flavor-releasing properties of emulsion-foams made with extra virgin olive oil, and to establish an optimal mixing method for providing an innovative formula in the kitchen. Methyl cellulose (MC) and soy lecithin were blended with extra virgin olive oil using different mixing methods (blending, homogenizing, and pumping) in order to make model emulsion-foams. The textural properties of the formed emulsion-foam were analyzed using sensory evaluation, microscopy, and TurbiScan Lab®. Also, the flavors generated by the samples were collected by purge and trap methods, and then analyzed using electronic nose apparatus. Correlations between the results of the electronic nose detection and the sensory profiles (PCA) were subsequently evaluated. The results indicate that emulsion-foams made using a variety of mixing methods exhibited different textural properties and sensory profiles. The Quantitative descriptive analysis (QDA) results were found to mostly be influenced by descriptors such as white color, foam homogeneity, foam firmness, and glue and astringency. Polarized light microscopy analysis demonstrated the differing characteristics of foam creation and initial stability of the samples made using the different mixing methods. In addition, the turbiscan results confirmed the relevance of the initial transition and emulsion-foam stability. In addition, Electronic nose analysis showed differences in the flavor-releasing characteristics of the samples prepared using the three mixing methods. In conclusion, texture variation of the emulsion-foams made using different mixing methods was mainly governed by the mixing technique, with the stability seen to decrease over time. Based on the acquired results, the textural changes and flavor-releasing of the emulsion-foams could be properly applied during the food preparation process. In particular, the optical experiment demonstrated the presence of three distinct phases, with each having potential to be used in the preparation of foods. Also, the flavor-release characteristic was most dominant in the sample produced by blending, with it being slightly less significant for the samples produced by pumping and homogenizing. The results of the experiments could be translated to the preparation of foodstuffs by appropriate application.