异环芳香化合物的形成和稳定机制 / β-CD/CS微囊
Jingyi Hu1, Longfei Wang1, Meng Zhou1
1Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
控制释放技术通过稳定异环芳香化合物来增强食品的风味. 用β-环氧德克斯和奇托桑制成的微囊显示了更好的热和储存稳定性,扩大了它们在食品工业中的应用.
科学领域:
- 食品化学 食品化学
- 材料科学 材料科学 材料科学
- 计算化学的计算化学
背景情况:
- 异环芳香化合物提供可取的坚果和音,但稳定性差,挥发性高.
- 有效的控制释放系统对于它们在食品工业中的成功应用至关重要.
研究的目的:
- 为五种主要的异环芳香化合物开发热稳定型微囊.
- 为了评估封装效率,稳定性和微囊内的分子相互作用.
主要方法:
- 使用β-cyclodextrin (β-CD) 和chitosan (CS) 作为复合墙材料制备微囊.
- 封装效率的确定.
- 热和储存稳定性的评估.
- 分子动力学 (MD) 模拟和MM-PBSA计算来分析宿主-客人相互作用.
主要成果:
- 微囊实现了高封装效率 (77.43%-83.32%).
- 与自由芳香化合物相比,准备好的微囊具有更强的热和储存稳定性.
- MD模拟确定了范德瓦尔斯力作为主要相互作用,在FFAH/β-CD + CS系统中观察到键.
- MM-PBSA 显示了 FFAH/β-CD + CS 和 ATPD/β-CD + CS 微囊的优越稳定性.
结论:
- β-CD/CS复合微囊有效稳定挥发性异环芳香化合物.
- 开发的微囊提供了更好的热和储存稳定性,扩大了它们在食品中的使用范围.
- 计算模拟为稳定机制提供了洞察力,指导了未来的配方开发.
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