Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China.
College of Food and Biological Engineering, Chengdu University, Chengdu, China.
J Sci Food Agric. 2021 Aug 30;101(11):4605-4612. doi: 10.1002/jsfa.11103. Epub 2021 Feb 10.
Hydroxyl-sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb-taste substance attenuation.
The complex effects of hydroxypropyl-β-cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride-modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb-taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X-ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb-taste substance α-sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single-wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb-taste substance α-sanshool in ZBEO at room temperature, low pH and in high-salt conditions.
Complex wall materials of polysaccharide and protein could effectively protect the numb-taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry.
羟基花椒素是花椒麻味的主要来源，具有多种生物活性，但水溶性差、挥发性高、易降解，限制了其在餐饮和食品工业中的应用。因此，制备了花椒精油微胶囊以防止麻味物质衰减。
考察了羟丙基-β-环糊精（HPCD）与魔芋葡甘聚糖辛烯基琥珀酸酯（KGOS）、辛烯基琥珀酸淀粉酯（OSAS）、大豆分离蛋白（SPI）和阿拉伯胶（GA）等其他物质的复合效应对 ZBEO 主要麻味物质保护的影响。扫描电子显微镜和傅里叶变换红外光谱分析表明，ZBEO 成功包埋在复合壁材中。X 射线衍射表明，负载的精油并不影响壁材的结晶形式。用复合微胶囊壁材制备的微胶囊中麻味物质α-山椒素的稳定性高于单壁微胶囊。贮藏稳定性评价表明，在室温、低 pH 值和高盐条件下，HPCD 和 SPI 复合壁材制备的微胶囊对 ZBEO 中主要麻味物质α-山椒素的稳定性保持效果最佳。
多糖和蛋白质的复合壁材可有效保护花椒在加工和贮藏过程中麻味物质的降解。© 2021 英国化学学会。
