Chaudhary Muneeba Naseer, Li Xiaolin, Yang Siyue, Wang Damao, Luo Liyong, Zeng Liang, Luo Wei
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Gels. 2024 Oct 21;10(10):670. doi: 10.3390/gels10100670.
Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.
由于在传统加工过程中挥发性有机化合物的损失，增强茉莉花速溶茶的感官吸引力，尤其是其香气，是一项重大挑战。本研究引入了一种新方法，通过应用微胶囊技术来解决这一问题，旨在保留这些关键的芳香成分。我们的研究重点是包囊剂明胶、阿拉伯胶、羧甲基纤维素（CMC）和麦芽糊精，选择它们是因为它们与茶的挥发性有机化合物具有相容性。通过主成分分析（PCA）、正交偏最小二乘判别分析（OPLS-DA）和投影变量重要性（VIP）分析等综合分析技术，对微胶囊表征的分析结果进行了统计分析。统计分析表明，明胶是一种特别有效的包囊介质，能保留更接近新鲜茶叶的香气特征。统计分析证实了这些发现的可靠性，突出了微胶囊技术在提升茉莉花速溶茶产品质量方面的潜力。本研究结果表明，微胶囊技术有助于提高速溶茶产品的感官品质和保质期，为饮料行业的产品改进提供了新机遇。
