FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (22): 296-303.doi: 10.7506/spkx1002-6630-20230213-123
• Component Analysis • Previous Articles Next Articles
ZHAO Feng, ZHENG Xu, ZHOU Zheng, HUANG Xuhui, QIN Lei
Online:
Published:
Abstract: In order to study the difference in the encapsulation capacity of different microcapsule wall materials for volatile flavor substances, microcapsules were prepared with seven common wall materials by ultrasonic spray-freeze drying technology and their morphology, encapsulation and slow release capacity for 32 volatiles were evaluated by cold field emission scanning electron microscopy (CFE-SEM), electronic nose (EN), and gas chromatography-mass spectrometry (GC-MS). These results showed that the encapsulation capacity of different wall materials exhibited selectivity for different volatiles. In general, β-cyclodextrin had a stronger encapsulation capacity for the volatile compounds, with a higher encapsulation and release efficiency, so it was an ideal wall material. After 30 minutes of heating, the release profile of volatiles encapsulated by β-cyclodextrin in the EN radar plot was similar to that of free volatiles, indicating that the microcapsules prepared in this study had good slow-release performance. These results provide a theoretical basis for the utilization of microencapsulated products for flavor enhancement and flavor stability improvement in the food field.
Key words: ultrasonic spray-freeze drying; slow-release microcapsules; microcapsule wall; gas chromatography-mass spectrometry; flavor compounds
CLC Number:
TS254.1
ZHAO Feng, ZHENG Xu, ZHOU Zheng, HUANG Xuhui, QIN Lei. Effect of Different Wall Materials on the Preparation of Sustained-Release Aroma Microcapsules by Ultrasonic Spray-Freeze Drying[J]. FOOD SCIENCE, 2023, 44(22): 296-303.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230213-123
https://www.spkx.net.cn/EN/Y2023/V44/I22/296