SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China.
Dept. of Food Science and Technology, 100 Wiegand Hall, Oregon State Univ., Corvallis, OR, U.S.A.
J Food Sci. 2019 Mar;84(3):540-547. doi: 10.1111/1750-3841.14452. Epub 2019 Feb 4.
Natural apple essence has been utilized as a flavor enhancer in food and other products, but the aroma components are highly volatile, limiting its applications. In this study, apple essence-loaded liposomes (AEL) were prepared by an ultrasonic thin-film evaporation method to enhance the stability of apple essence. Response surface methodology was used to evaluate the effects of cholesterol to lecithin ratio, apple essence concentration, and ultrasonic power on apple essence entrapment quantity in liposomes. The optimum AEL formula was identified as 0.2% of lecithin, 0.1237 of cholesterol to lecithin (w/w) ratio, 8.3% of apple essence, and 77 W of ultrasonic power with resulting essence encapsulation efficiency of 51.5%. The optimized AEL was characterized on particle size, morphology, and stability. The spherical AEL particles had an average diameter of 301.5 nm and displayed stable size distribution at 4 °C within 120 days. This study demonstrated that liposomes had a bright prospect for microencapsulation and stabilization of apple essence, and the stabilized AEL might provide new application opportunities in food and other industries. PRACTICAL APPLICATION: Natural apple essence is widely accepted as a flavor enhancer, but its application is restricted due to high volatility. Liposomes are delivery systems to encapsulate functional ingredients and to enhance their bioactivity and stability. Liposomes using lecithin and cholesterol as wall materials were prepared by ultrasonic thin-film evaporation method and effectively encapsulated apple essence in the present study. The optimized apple essence-loaded liposomes (AEL) possessed favorable dispersing property and storability, and might be used as a flavor enhancer or functional component for food and other products for improving organoleptic quality and increasing the value of the product.
天然苹果香精已被用作食品和其他产品的风味增强剂，但香气成分挥发性高，限制了其应用。本研究采用超声薄膜蒸发法制备负载苹果香精的脂质体（AEL），以提高苹果香精的稳定性。采用响应面法考察了胆固醇与卵磷脂的比例、苹果香精浓度和超声功率对脂质体包封苹果香精量的影响。确定了最佳 AEL 配方为：卵磷脂 0.2%，胆固醇与卵磷脂（w/w）比例 0.1237，苹果香精 8.3%，超声功率 77 W，此时香精包封率为 51.5%。对优化的 AEL 进行了粒径、形态和稳定性的表征。球形 AEL 颗粒平均粒径为 301.5nm，在 4°C 下稳定，120 天内粒径分布无明显变化。该研究表明，脂质体在苹果香精的微胶囊化和稳定化方面具有广阔的前景，稳定的 AEL 可能为食品和其他行业提供新的应用机会。 实用意义：天然苹果香精作为一种风味增强剂被广泛接受，但由于挥发性高，其应用受到限制。脂质体是一种包封功能性成分的传递系统，可提高其生物活性和稳定性。本研究采用超声薄膜蒸发法，以卵磷脂和胆固醇为壁材制备脂质体，有效包封了苹果香精。优化后的负载苹果香精的脂质体（AEL）具有良好的分散性和储存稳定性，可作为食品和其他产品的风味增强剂或功能性成分，以改善感官品质，提高产品附加值。
