Jung Seo A, Chuesiang Piyanan, Kim Jun Tae, Shin Gye Hwa
Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
Department of Food Technology, Chulalongkorn University, Bangkok 10330, Thailand.
Gels. 2025 Sep 17;11(9):751. doi: 10.3390/gels11090751.
Nano-carriers and dried gels were prepared to prevent the inherent flavor of Yuja ( Tanaka) from rapidly deteriorating. The properties and stability of volatile components of Yuja dried gels were compared by using colloidal systems (nanoemulsion (NE) and nanostructured lipid carrier (NLC)), coating materials (maltodextrin (MD) and a mixture of MD and β-cyclodextrin (MD/βCD)), and drying processes (spray-drying and freeze-drying). Drying was found to have a significant effect on the particle size, moisture content, color, morphology, and volatile profiles of Yuja dried gels. Meanwhile, the stability of limonene and γ-terpinene, the main volatile components of Yuja oil, was affected by the colloidal system, coating material, and storage temperature. When Yuja oil was encapsulated by an NLC and MD/βCD coating, the degradation of limonene and γ-terpinene of Yuja dried gels was reduced during storage at 4 °C.
制备了纳米载体和干凝胶，以防止柚子（田中）的固有风味迅速恶化。通过使用胶体系统（纳米乳液（NE）和纳米结构脂质载体（NLC））、包衣材料（麦芽糊精（MD）以及MD与β-环糊精的混合物（MD/βCD））和干燥工艺（喷雾干燥和冷冻干燥），比较了柚子干凝胶挥发性成分的性质和稳定性。结果发现，干燥对柚子干凝胶的粒径、水分含量、颜色、形态和挥发性成分有显著影响。同时，柚子油的主要挥发性成分柠檬烯和γ-松油烯的稳定性受胶体系统、包衣材料和储存温度的影响。当柚子油用NLC和MD/βCD包衣封装时，柚子干凝胶中柠檬烯和γ-松油烯在4℃储存期间的降解减少。
