Li Guijing, Liu Zhuyin, Luo Zhenyu, Yi Junjie, Liu Zhijia, Jiang Yongli
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China.
Food Chem. 2025 Apr 1;470:142732. doi: 10.1016/j.foodchem.2024.142732. Epub 2024 Dec 31.
Natural apple essence (AE) has been widely used as a flavor enhancer due to its distinct aroma and taste, but its high volatility restricts its broader applications in food products. This study addresses the need for an effective microencapsulation technique to overcome the volatility of AE. The objective was to optimize and characterize the AE microencapsulation using β-cyclodextrin (β-CD), gum arabic (GA), and montmorillonite (MMT) as wall materials. The encapsulation process was optimized by integrating the AHP-CRITIC model with Plackett-Burman and Box-Behnken design methods. SEM, FTIR, and XRD analyses confirmed successful encapsulation and interactions between the AE and the wall materials. The optimized AE microencapsulation was then applied to fresh-cut apples, resulting in significant enhancement in preservation of aroma, taste, and sensory quality. These findings suggest that the developed microencapsulation approach is effective in maintaining storage quality of fresh-cut apples and holds potential for broader applications in the food industry.
天然苹果香精（AE）因其独特的香气和味道而被广泛用作风味增强剂，但其高挥发性限制了它在食品中的更广泛应用。本研究旨在寻求一种有效的微胶囊化技术来克服AE的挥发性。目的是优化并表征以β-环糊精（β-CD）、阿拉伯胶（GA）和蒙脱石（MMT）作为壁材的AE微胶囊。通过将层次分析法-CRITIC模型与Plackett-Burman和Box-Behnken设计方法相结合来优化包封过程。扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）分析证实了AE与壁材之间成功实现了包封和相互作用。然后将优化后的AE微胶囊应用于鲜切苹果，在香气、味道和感官品质的保存方面有显著提升。这些发现表明，所开发的微胶囊化方法在保持鲜切苹果的贮藏品质方面是有效的，并且在食品工业中有更广泛应用的潜力。
