增强封装拉斯伯里风味粉末的挥发性保留和储存稳定性
Dike Yang1, Yong Wang1, Qianyu Ye1
1School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia.
Food chemistry
|April 3, 2025
概括
选择正确的溶剂,如三氨酸和甘醇 (PG) 是喷雾干燥风味封装的关键. 最佳的溶剂比率可以提高储存期间的风味保留和粉末稳定性.
科学领域:
- 食品化学 食品化学
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 食品口味是挥发性化合物,需要特定的溶剂和表面活性剂才能有效封装.
- 关于溶剂和表面活性剂对喷雾干燥风味封装和储存稳定性的影响的了解有限.
研究的目的:
- 为了研究不同溶剂及其比例对封装效率,物理性质和松果味的释放行为的影响.
- 在喷雾干燥和储存过程中确定最佳的溶剂成分,以增强口味保留和粉末稳定性.
主要方法:
- 喷雾干燥被用来封装拉斯伯里风味,使用各种组合的三氨酸,烯糖醇 (PG) 和乙醇作为溶剂.
- 在加快储存条件下分析挥发性保留,物理粉末特性和风味释放特征.
主要成果:
- 溶剂的选择和比例显著影响了封装的树风味的保留,物理性质和释放.
- 与PG或乙醇结合的triacetin增强了低沸点 (<200°C) 和水友性挥发性化合物的保留.
- 75%的三氨酸和25%的PG混合物在加速储存下改善了粉末的稳定性和高风味化合物的保留.
结论:
- 溶剂的选择和组成对于优化喷雾干燥粉末中挥发性物质的封装和释放特性至关重要.
- 该研究为通过合理的溶剂系统设计增强风味封装和稳定性提供了基础.
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