Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste
Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using...
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| Veröffentlicht in: | International journal of food science & technology 2018-02, Vol.53 (2), p.475-483 |
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| container_title | International journal of food science & technology |
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| creator | Paula, Daniele de Almeida Oliveira, Eduardo Basílio Carvalho Teixeira, Alvaro Vianna Novaes Soares, Ariana de Souza Ramos, Afonso Mota |
| description | Summary
This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste |
| doi_str_mv | 10.1111/ijfs.13606 |
| format | Article |
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This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13606</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Correlation analysis ; Double emulsions ; Electrical conductivity ; Electrical resistivity ; Emulsifiers ; Emulsions ; health ; Hydrophobicity ; Microscopy ; Optical microscopy ; Perception ; Physical characteristics ; Physical properties ; Polydispersity ; Rheological properties ; Salty taste ; Sensory evaluation ; Sensory perception ; Sodium ; sodium content ; Systems analysis ; Taste</subject><ispartof>International journal of food science & technology, 2018-02, Vol.53 (2), p.475-483</ispartof><rights>2017 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4046-f45296814bb4b2617a94a8c94cdebc806d72444dbcf336c06160bd5813edec63</citedby><cites>FETCH-LOGICAL-c4046-f45296814bb4b2617a94a8c94cdebc806d72444dbcf336c06160bd5813edec63</cites><orcidid>0000-0002-6327-3503</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13606$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13606$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Paula, Daniele de Almeida</creatorcontrib><creatorcontrib>Oliveira, Eduardo Basílio</creatorcontrib><creatorcontrib>Carvalho Teixeira, Alvaro Vianna Novaes</creatorcontrib><creatorcontrib>Soares, Ariana de Souza</creatorcontrib><creatorcontrib>Ramos, Afonso Mota</creatorcontrib><title>Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</title><title>International journal of food science & technology</title><description>Summary
This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</description><subject>Correlation analysis</subject><subject>Double emulsions</subject><subject>Electrical conductivity</subject><subject>Electrical resistivity</subject><subject>Emulsifiers</subject><subject>Emulsions</subject><subject>health</subject><subject>Hydrophobicity</subject><subject>Microscopy</subject><subject>Optical microscopy</subject><subject>Perception</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Polydispersity</subject><subject>Rheological properties</subject><subject>Salty taste</subject><subject>Sensory evaluation</subject><subject>Sensory perception</subject><subject>Sodium</subject><subject>sodium content</subject><subject>Systems analysis</subject><subject>Taste</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kMFKw0AQhhdRsFYvPsGCFxXS7CabTeJNqtVKoQcLxdOy2UzoljSJO4mStzc1np3LP4fvn4GPkGvOZnwY3-4LnPFQMnlCJkNGXiADfkomLI2YF4kgPCcXiHvGWBDGYkI-nuouK4HCoSvR1hXS262_9rd3D7TZ9WiNLqnZaadNC85iaw1SXeW0AWfAfkFObdVChbbtaV1Q1OWwtBpbuCRnhS4Rrv5ySjaL58381VutX5bzx5VnBBPSK0QUpDLhIstEFkge61ToxKTC5JCZhMk8DoQQeWaKMJSGSS5ZlkcJDyEHI8MpuRnPNq7-7ABbta87Vw0fFU-TKI2lkEfqfqSMqxEdFKpx9qBdrzhTR3PqaE79mhtgPsLftoT-H1It3xbvY-cH1PZwpA</recordid><startdate>201802</startdate><enddate>201802</enddate><creator>Paula, Daniele de Almeida</creator><creator>Oliveira, Eduardo Basílio</creator><creator>Carvalho Teixeira, Alvaro Vianna Novaes</creator><creator>Soares, Ariana de Souza</creator><creator>Ramos, Afonso Mota</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-6327-3503</orcidid></search><sort><creationdate>201802</creationdate><title>Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</title><author>Paula, Daniele de Almeida ; Oliveira, Eduardo Basílio ; Carvalho Teixeira, Alvaro Vianna Novaes ; Soares, Ariana de Souza ; Ramos, Afonso Mota</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4046-f45296814bb4b2617a94a8c94cdebc806d72444dbcf336c06160bd5813edec63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Correlation analysis</topic><topic>Double emulsions</topic><topic>Electrical conductivity</topic><topic>Electrical resistivity</topic><topic>Emulsifiers</topic><topic>Emulsions</topic><topic>health</topic><topic>Hydrophobicity</topic><topic>Microscopy</topic><topic>Optical microscopy</topic><topic>Perception</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Polydispersity</topic><topic>Rheological properties</topic><topic>Salty taste</topic><topic>Sensory evaluation</topic><topic>Sensory perception</topic><topic>Sodium</topic><topic>sodium content</topic><topic>Systems analysis</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Paula, Daniele de Almeida</creatorcontrib><creatorcontrib>Oliveira, Eduardo Basílio</creatorcontrib><creatorcontrib>Carvalho Teixeira, Alvaro Vianna Novaes</creatorcontrib><creatorcontrib>Soares, Ariana de Souza</creatorcontrib><creatorcontrib>Ramos, Afonso Mota</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Paula, Daniele de Almeida</au><au>Oliveira, Eduardo Basílio</au><au>Carvalho Teixeira, Alvaro Vianna Novaes</au><au>Soares, Ariana de Souza</au><au>Ramos, Afonso Mota</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</atitle><jtitle>International journal of food science & technology</jtitle><date>2018-02</date><risdate>2018</risdate><volume>53</volume><issue>2</issue><spage>475</spage><epage>483</epage><pages>475-483</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13606</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-6327-3503</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Correlation analysis Double emulsions Electrical conductivity Electrical resistivity Emulsifiers Emulsions health Hydrophobicity Microscopy Optical microscopy Perception Physical characteristics Physical properties Polydispersity Rheological properties Salty taste Sensory evaluation Sensory perception Sodium sodium content Systems analysis Taste |
| title | Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste |
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