Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds
Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigate...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001628 |
| _version_ | 1797727539472367616 |
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| author | Jingyi Zhou Lingyan Kong |
| author_facet | Jingyi Zhou Lingyan Kong |
| author_sort | Jingyi Zhou |
| collection | DOAJ |
| description | Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure. In the present study, we used starch of three different V-type structures, namely V6h, V7, and V8, to encapsulate six different aroma compounds, including 1-decanol (DN), cis-3-hexen-1-ol (HN), 4-allylanisole (AN), γ-decalactone (DA), trans-cinnamaldehyde (CA), and citral (CT). The formed inclusion complexes samples were characterized using complementary techniques, including X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The results showed that upon complexation with aroma compounds, all V-subtypes retained their original crystalline structures. However, different trends of crystallinity were observed for each type of the prepared inclusion complexes. Additionally, among three V-type starches, V6h-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of Form II complex. This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties. |
| first_indexed | 2024-03-12T11:01:12Z |
| format | Article |
| id | doaj.art-1d086fa8b20c47d9a88b3d81116c5d13 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T11:01:12Z |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-1d086fa8b20c47d9a88b3d81116c5d132023-09-02T05:21:34ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122488494Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compoundsJingyi Zhou0Lingyan Kong1Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa 35487, USACorresponding author at: 482 Russell Hall, 504 University Blvd, Tuscaloosa, AL 35487, USA.; Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa 35487, USAAroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure. In the present study, we used starch of three different V-type structures, namely V6h, V7, and V8, to encapsulate six different aroma compounds, including 1-decanol (DN), cis-3-hexen-1-ol (HN), 4-allylanisole (AN), γ-decalactone (DA), trans-cinnamaldehyde (CA), and citral (CT). The formed inclusion complexes samples were characterized using complementary techniques, including X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The results showed that upon complexation with aroma compounds, all V-subtypes retained their original crystalline structures. However, different trends of crystallinity were observed for each type of the prepared inclusion complexes. Additionally, among three V-type starches, V6h-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of Form II complex. This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.http://www.sciencedirect.com/science/article/pii/S2213453022001628Starch“Empty” V-typeAromaInclusion complexEncapsulation |
| spellingShingle | Jingyi Zhou Lingyan Kong Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds Food Science and Human Wellness Starch “Empty” V-type Aroma Inclusion complex Encapsulation |
| title | Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds |
| title_full | Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds |
| title_fullStr | Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds |
| title_full_unstemmed | Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds |
| title_short | Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds |
| title_sort | complexation with pre formed empty v type starch for encapsulation of aroma compounds |
| topic | Starch “Empty” V-type Aroma Inclusion complex Encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001628 |
| work_keys_str_mv | AT jingyizhou complexationwithpreformedemptyvtypestarchforencapsulationofaromacompounds AT lingyankong complexationwithpreformedemptyvtypestarchforencapsulationofaromacompounds |