Retention of ethyl butyrate by gellan gels in the presence of potassium ions

dc.contributor.author	Evageliou, V	en
dc.contributor.author	Galanaki, P	en
dc.contributor.author	Gardeli, C	en
dc.contributor.author	Komaitis, M	en
dc.date.accessioned	2014-06-06T06:51:27Z
dc.date.available	2014-06-06T06:51:27Z
dc.date.issued	2011	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2010.11.053	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5518
dc.subject	Aroma retention	en
dc.subject	Ethyl butyrate	en
dc.subject	Gellan	en
dc.subject	Headspace	en
dc.subject	Partition coefficient	en
dc.subject.other	Aroma retention	en
dc.subject.other	Ethyl butyrate	en
dc.subject.other	Gellan	en
dc.subject.other	Headspaces	en
dc.subject.other	Partition coefficient	en
dc.subject.other	Chlorine compounds	en
dc.subject.other	Coagulation	en
dc.subject.other	Gelation	en
dc.subject.other	Gas chromatography	en
dc.subject.other	butyric acid ethyl ester	en
dc.subject.other	gellan	en
dc.subject.other	potassium chloride	en
dc.subject.other	potassium ion	en
dc.subject.other	article	en
dc.subject.other	drug retention	en
dc.subject.other	gas chromatography	en
dc.subject.other	gel	en
dc.subject.other	gelation	en
dc.subject.other	partition coefficient	en
dc.title	Retention of ethyl butyrate by gellan gels in the presence of potassium ions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2010.11.053	en
heal.publicationDate	2011	en
heal.abstract	The air/biopolymer partition coefficient (K) and percentage of retention (R%) of ethyl butyrate (400 ppm) added to gellan gels were determined, using static headspace gas chromatography. Potassium chloride (40-120 mM) was used to induce gellan gelation. When 5 g of sample were left to equilibrate at 37 °C for 2 and 24 h, the coefficient values initially decreased with salt concentration to a certain value after which they raised again. The lower coefficient values, for the 24 h period, were observed at higher salt concentration than for the 2 h. Moreover, for both time periods, the lower coefficient values were found for the gellan gels with the greater strength and rigidity and were accompanied by positive percentages of retention. When 15 g of sample were used, after equilibration at 37 °C for 24 h, no significant changes in aroma release were observed. Moreover, negative percentages of retention values were calculated for all salt concentrations. © 2010 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	3	en
dc.identifier.volume	126	en
dc.identifier.doi	10.1016/j.foodchem.2010.11.053	en
dc.identifier.spage	866	en
dc.identifier.epage	869	en