Preparation of scented teas by sustained-release of aroma from essential oils-casein nanocomposites

文献类型： 外文期刊

第一作者： Xu, Longjie

作者： Xu, Longjie;Li, Kexin;Xv, Liuli;Zhang, Haihua;Zhang, Yahui;Qin, Dingkui;Jin, Peng;Du, Qizhen;Liu, Xv;Xu, Yongquan;Yin, Junfeng

作者机构：

关键词： Jasmine essential oil; Nanoparticle; Scented tea; Aroma; Flavor

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 146 卷

页码：

收录情况： SCI

摘要： The traditional scenting process is complicated and limited by the short flower season. In this study, formulated jasmine essential oil-casein nanoparticles (JEO-CS-NPs) were prepared for scenting green tea, in this case, Huangshan Maofeng. The freeze-dried JEO-CS-NPs (FD-JEO-CS-NPs) with a JEO/CS ratio of 0.25 encapsulated more than 70% of the JEO, and the JEO could be sustainably released for 60 days. After being scented by placing FD-JEO-CS-NPs in the tea package for 50-60 days at room temperature, the tea leaves effectively adsorbed and retained the aromatic compounds and presented a favorable smell of jasmine fragrance with good aroma maintenance. This could be ascribed to the sustained-release of aromatic compounds from the FD-JEO-CS-NPs. The new technology also avoided destroying the color of the soaked tea liquid and infused leaf since the scenting process is performed in the tea package using the antioxidative jasmine essential oil. The research showed that the new scenting technology can be extensively applied for the production of tea leaves scented with various flower fragrances.

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