关键词: 多孔淀粉；β-环糊精；姜黄素；番茄红素；抗氧化活性；风味品质

Abstract: A porous starch (PS)/β-cyclodextrin (β-CD) encapsulation system was constructed to improve the retention rate and thermal stability of the natural antioxidants curcumin (CUR) and lycopene (LYC), thereby delaying flavor quality degradation caused by oxidation and avoiding health risks associated with synthetic antioxidants. The samples were evaluated for antioxidant capacity, flavor characteristics, and sensory quality after up to 0, 30, 60, 90, 120, 150, 180 days of storage. The results showed that compared with the control group, the malondialdehyde (MDA) content and protein carbonyl content in the PS/β-CD-CUR/LYC group decreased by 35.2% and 28.7%, respectively on the 180th day, while the total sulfhydryl content and the retention rates of key fatty acids such as palmitic acid and oleic acid significantly increased (P < 0.05). Analyses using an electronic nose and an electronic tongue and volatile composition analysis demonstrated that this system effectively inhibited the formation of methyl compounds and aldehyde/ketones, delayed the degradation of esters, and maintained the inherent flavor of sausage. Sensory evaluation indicated that there were no significant differences in color, odor or taste between the PS/β-CD-CUR/LYC and control groups, and the treatment group showed better quality stability during storage. In conclusion, the PS/β-CD encapsulation system can inhibit lipid and protein oxidation in ham sausage during storage, and delay flavor deterioration.

Key words: porous starch; β-cyclodextrin; curcumin; lycopene; antioxidant activity; flavor quality