Complexation with starch for encapsulation and controlled release of menthone and menthol

被引：85

作者：

Ades, Hagar ^{[1
]}

Kesselman, Ellina ^{[1
]}

Ungar, Yael ^{[1
]}

Shimoni, Eyal ^{[1
]}

机构：

[1] Technion Israel Inst Technol, Russell Berrie Nanotechnol Inst, Fac Biotechnol & Food Engn, IL-32000 Haifa, Israel

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 45卷 / 02期

关键词：

V-amylose; Aroma; Stability tests; Controlled release; DIFFERENT ORGANIC-COMPOUNDS; FOOD MODEL SYSTEMS; INCLUSION COMPLEXES; AMYLOSE COMPLEXES; AROMA COMPOUNDS; SMALL LIGANDS; THERMOSTABLE BINDING; FLAVOR COMPLEXATION; STRUCTURAL FEATURES; SINGLE-CRYSTALS;

D O I：

10.1016/j.lwt.2011.08.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A platform of starch complexes for the oral release of aroma substances by salivary fluids was studied. Menthone, menthol and limonene were used as model flavor compounds for complexation with starches with different amylose content. Complexes were characterized by X-ray diffraction (XRD), differential scanning calorimetry (DSC), dynamic light scattering (DLS), and atomic force microscopy (AFM). Aroma retention was tested under pH, temperature and storage challenges. Furthermore, the kinetic of aroma release in simulated saliva fluids (SSF) was also tested. Both menthone and menthol form V-amylose complexes in a 'food grade' process while limonene does not form such complexes efficiently. Complexation yield was higher, with more included aroma and less free core content, as the amylose content increased. The complexes had melting temperature of over 90 degrees C. Digestion results suggest that the complexes can release the aroma in the oral cavity. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：277 / 288

页数：12

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