Li Kaixin, Pan Bowen, Ma Lingjun, Miao Song, Ji Junfu
Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
Foods. 2020 Dec 17;9(12):1878. doi: 10.3390/foods9121878.
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.
风味物质粉末微胶囊的制备不仅应保护这些物质在储存期间不挥发，还应在使用过程中改善其扩散。本研究旨在研究不同葡萄糖当量（DE）值的麦芽糊精（MD）对风味物质储存期间保留率以及溶解过程中风味物质动态释放的影响。将三种不同DE值的MD与乳清蛋白分离物按4:1的比例混合作为壁材来包封乙酸乙酯，并通过喷雾干燥制备粉末微胶囊。结果表明，MD可通过芯材与壁材之间的相互作用降低不同相对湿度条件下风味物质的扩散。在溶解过程中，MD因其优异的溶解性而迅速释放风味物质。粉末溶解于水后形成的重构乳液重新捕获风味物质并使系统达到平衡。本研究探讨了粉末微胶囊储存和溶解过程中风味释放的机制，应有助于我们理解粉末微胶囊在食品体系中的应用。
