Ghasemi Sanaz, Assadpour Elham, Kharazmi Mohammad Saeed, Jafarzadeh Shima, Zargar Masoumeh, Jafari Seid Mahdi
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran.
Food Industry Research Co., Gorgan 49138-15739, Iran.
Foods. 2023 Feb 15;12(4):831. doi: 10.3390/foods12040831.
Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a suitable and novel strategy to improve the bioavailability and stability of OPO and its controlled release. In this study, we investigated the release profile of OPO from freeze-dried optimized nanocomposite powders as a function of pH (3, 7, 11) and temperature (30, 60, and 90 °C), and within a simulated salivary system. Finally, its release kinetics modelling was performed using experimental models. The encapsulation efficiency of OPO within the powders, along with the morphology and size of the particles, were also evaluated by an atomic force microscopy (AFM) analysis. The results showed that the encapsulation efficiency was in the range of 70-88%, and the nanoscale size of the particles was confirmed by AFM. The release profile showed that the lowest and the highest release rates were observed at the temperatures of 30 and 90 °C and in the pH values of 3 and 11, respectively, for all three samples. The Higuchi model provided the best model fitting of the experimental data for the OPO release of all the samples. In general, the OPO encapsulates prepared in this study showed promising characteristics for food flavoring applications. These results suggest that the encapsulation of OPO may be useful for controlling its flavor release under different conditions and during cooking.
橙皮油（OPO）是食品工业中最常用的调味剂之一，但在环境条件下（光照、氧气、湿度和高温存在时）易挥发。通过生物聚合物纳米复合材料进行包封是提高OPO生物利用度、稳定性及其控释的一种合适且新颖的策略。在本研究中，我们研究了冻干优化纳米复合粉末中OPO在pH值（3、7、11）和温度（30、60和90°C）以及模拟唾液系统中的释放曲线。最后，使用实验模型对其释放动力学进行建模。还通过原子力显微镜（AFM）分析评估了OPO在粉末中的包封效率以及颗粒的形态和尺寸。结果表明，包封效率在70-88%范围内，并且AFM证实了颗粒的纳米级尺寸。释放曲线表明，对于所有三个样品，分别在30和90°C的温度以及pH值为3和11时观察到最低和最高释放率。Higuchi模型对所有样品的OPO释放实验数据提供了最佳的模型拟合。总体而言，本研究中制备的OPO包封物在食品调味应用中显示出有前景的特性。这些结果表明，OPO的包封可能有助于在不同条件下和烹饪过程中控制其风味释放。
