Formation and stabilization mechanism of heterocyclic aroma compounds / β-CD/CS microcapsules

Heterocyclic aroma compounds are a type of edible fragrances with strong nutty and baking aromas, which can improve food flavor. However, their applications are limited due to high volatility and poor stability. Therefore, the development of effective controlled release technologies is required. In this study, five characteristic heterocyclic aroma compounds 2,3-diethyl-5-methylpyrazine (DEMP), 3-ethylpyridine (ELPD), 3-acetylpyridine (ATPD), 5-methylfurfural (MTFF), and furfuryl alcohol (FFAH) were utilized as core materials, and β-cyclodextrin (β-CD)/chitosan (CS) were used as composite wall materials to prepare thermal stabilized microcapsules, with an encapsulation efficiency of 77.43 %-83.32 %. Microcapsules demonstrated superior thermal and storage stability. Furthermore, molecular dynamics (MD) simulations revealed that the primary interactions between the host and guest molecules were van der Waals forces. FFAH/β-CD + CS could form hydrogen bonds more readily. The MM-PBSA result indicated that FFAH/β-CD + CS and ATPD/β-CD + CS microcapsules exhibited greater stability. This research expands the potential applications of heterocyclic aroma compounds in the food industry.