In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides’ analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS.

The thermal reaction between cysteine and furfural was investigated at 65 degrees C in five-component food grade oil/water (O/W) microemulsions of R-(+)-limonene/ethanol, EtOH/water/propylene glycol, PG/Tween 60 as apart of a systematic study on the generation of aroma compounds by utilizing structured W/O and O/W fluids. The furfural-cysteine reaction led to the formation of unique aroma compounds such as 2-furfurylthiol (FFT), 2-(2-furanyl)thiazolidine (main reaction product), 2-(2-furanyl)-thiazoline, and N-(2-mercaptovinyl)-2-(2-furanyl)thiazolidine. These products were determined and characterized by GC-MS. Enhancement in flavor formation is termed "microemulsion catalysis". The chemical reaction occurs preferably at the interfacial film, and therefore a pseudophase model was assumed to explain the enhanced flavor formation. The product internal composition is dictated by process conditions such as temperature, time, pH, and mainly the nature of the interface. Increasing water/PG ratio leads to a dramatic increase in the initial reaction rate (V0). V0 increased linearly as a function of the aqueous phase content, which could be due to the increase in the interfacial concentration of furfural. Microemulsions offer a new reaction medium to produce selective aroma compounds and to optimize their formation.

Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its permeability could provide a novel technique to improve flavour retention in dry powders. The objective of this study was to determine if volatile compounds were more retained in dry emulsions stabilized by pea protein isolate (PPI)/pectin complex than that stabilized by PPI alone. The retention of ethyl esters during spray-drying increased with decreasing volatility of the encapsulated compound and ranged from 28% to 40%. The addition of pectin to feed emulsions was quite effective in markedly improving the retention of the three studied flavour compounds. In our previous work (Gharsallaoui et al., 2010), we showed that pectin was able to improve physical integrity of emulsion oil droplets during spray-drying. However, the pectin positive effect on both the droplet stability and the flavour retention at the time of spray-drying can also be explained by a protein molecular structure protective effect. Indeed, the obtained FTIR results showed that pectin was able to preserve the β-sheet secondary structure of pea protein when pea globulins/pectin complexes are heated. The study of the release characteristics of a flavour compound from dried powders showed that pectin addition did not affect the release profile mainly accomplished by the diffusion mechanism.