Preparation of scented teas by sustained-release of aroma from essential oils-casein nanocomposites

被引：9

作者：

Xu, Longjie ^{[1
]}

Li, Kexin ^{[1
]}

Xv, Liuli ^{[1
]}

Zhang, Haihua ^{[1
]}

Zhang, Yahui ^{[1
]}

Liu, Xv ^{[2
]}

Xu, Yongquan ^{[2
]}

Yin, Junfeng ^{[2
]}

Qin, Dingkui ^{[1
]}

Jin, Peng ^{[1
]}

Du, Qizhen ^{[1
]}

机构：

[1] Zhejiang A&F Univ, Coll Agr & Food Sci, Key Lab Qual Improvement Agr Prod Zhejiang Prov, Linan 311300, Peoples R China

[2] Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 146卷

关键词：

Jasmine essential oil; Nanoparticle; Scented tea; Aroma; Flavor; JASMINE TEA; CHEMICAL-COMPONENTS; ODOR; VOLATILES; HEADSPACE; QUALITY; FLOWERS;

D O I：

10.1016/j.lwt.2021.111410

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The traditional scenting process is complicated and limited by the short flower season. In this study, formulated jasmine essential oil-casein nanoparticles (JEO-CS-NPs) were prepared for scenting green tea, in this case, Huangshan Maofeng. The freeze-dried JEO-CS-NPs (FD-JEO-CS-NPs) with a JEO/CS ratio of 0.25 encapsulated more than 70% of the JEO, and the JEO could be sustainably released for 60 days. After being scented by placing FD-JEO-CS-NPs in the tea package for 50-60 days at room temperature, the tea leaves effectively adsorbed and retained the aromatic compounds and presented a favorable smell of jasmine fragrance with good aroma maintenance. This could be ascribed to the sustained-release of aromatic compounds from the FD-JEO-CS-NPs. The new technology also avoided destroying the color of the soaked tea liquid and infused leaf since the scenting process is performed in the tea package using the antioxidative jasmine essential oil. The research showed that the new scenting technology can be extensively applied for the production of tea leaves scented with various flower fragrances.

引用

页数：8

共 33 条

[1] Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes [J].

Chen, Meichun ;

Zhu, Yujing ;

Liu, Bo ;

Chen, Zheng ;

Zheng, Jiangmin ;

Guan, Mindan ;

Shi, Huai ;

Wang, Yanna ;

Yang, Wenwen .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 (03) :681-693

[2]

Chen MeiChun Chen MeiChun, 2016, Journal of Food Safety and Quality, V7, P1546

[3]

Dai Y., 2008, Tea, V2, P85

[4] Release of Engineered Nanomaterials from Polymer Nanocomposites: Diffusion, Dissolution, and Desorption [J].

Duncan, Timothy V. ;

Pillai, Karthik .

ACS APPLIED MATERIALS & INTERFACES, 2015, 7 (01) :2-19

[5] Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt [J].

Edris, Amr E. ;

Chizzola, Remigus ;

Franz, Chlodwig .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (03) :621-626

[6] Tea aroma formation from six model manufacturing processes [J].

Feng, Zhihui ;

Li, Yifan ;

Li, Ming ;

Wang, Yijun ;

Zhang, Liang ;

Wan, Xiaochun ;

Yang, Xiaogen .

FOOD CHEMISTRY, 2019, 285 :347-354

[7] Accelerating aroma formation of raw soy sauce using low intensity sonication [J].

Gao, Xianli ;

Liu, Ermeng ;

Zhang, Junke ;

Yang, Lixin ;

Huang, Qingrong ;

Chen, Sui ;

Ma, Haile ;

Ho, Chi-Tang ;

Liao, Lan .

FOOD CHEMISTRY, 2020, 329

[8] Changes of volatile compounds and odor profiles in Wuyi rock tea during processing [J].

Guo, Xiangyang ;

Ho, Chi-Tang ;

Wan, Xiaochun ;

Zhu, Hui ;

Liu, Qiong ;

Wen, Zhen .

FOOD CHEMISTRY, 2021, 341

[9]

Guo Y., 1998, CHINA TEA PROCESSING, V2, P33

[10]

Ho C.-T., 2015, Food Science and Human Wellness, V4, P9, DOI DOI 10.1016/J.FSHW.2015.04.001

← 1 2 3 4 →