Baranauskiene Renata, Bylaite Egle, Zukauskaite Jurate, Venskutonis Rimantas P
Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania.
J Agric Food Chem. 2007 Apr 18;55(8):3027-36. doi: 10.1021/jf062508c. Epub 2007 Mar 24.
The effect of different commercial modified food starch carrier materials on the flavor retention of the essential oil (EO) of peppermint (Mentha piperita L.) during spray drying and storage was evaluated. The obtained results revealed that the emulsification and encapsulation efficiencies of peppermint EO were higher for all n-octenyl succinic anhydride (OSAN)-modified starches as compared to those of hydrolyzed starches (dextrins). The compositions of pure, emulsified, and encapsulated peppermint EOs in different matrices were quite similar; however, some changes in the percentages of some individual compounds were observed. Larger differences in the compositions of surface oils from various encapsulation products were obtained. Flavor components were released at different rates by each of the encapsulated products. The aroma binding capacity of different modified starch matrices to lock EO droplets depends on the water activity, and the leakage of aromas from encapsulated powder products during storage increased with increasing water activity.
评估了不同商业改性食品淀粉载体材料对薄荷（Mentha piperita L.）精油（EO）在喷雾干燥和储存过程中风味保留的影响。所得结果表明，与水解淀粉（糊精）相比，所有辛烯基琥珀酸酐（OSAN）改性淀粉对薄荷EO的乳化和包封效率更高。不同基质中纯的、乳化的和包封的薄荷EO的组成相当相似；然而，观察到一些个别化合物的百分比有一些变化。不同包封产品的表面油组成存在较大差异。每种包封产品释放风味成分的速率不同。不同改性淀粉基质锁定EO液滴的香气结合能力取决于水分活度，储存期间包封粉末产品中香气的泄漏随水分活度的增加而增加。
