您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Temperature-responsive palm oil-based-oleogels for encapsulation of D-limonene: effect of fat crystallisation and melting point

文献类型： 外文期刊

作者： Liu, Yanping 1 ; Zhou, Wei 2 ; Gao, Hongxia 3 ; Chen, Mianhong 2 ; Li, Ruyi 2 ; Dai, Yaping 2 ; Zou, Ying 2 ; Yuan, Yuan 2 ; Zhang, Chenghui 1 ; Li, Jihua 2 ;

作者机构： 1.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

2.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China

3.Jiangxi Sci & Technol Normal Univ, Sch Life Sci, Nanchang 330013, Jiangxi, Peoples R China

4.Hainan Univ, Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Haikou 570228, Hainan, Peoples R China

关键词： crystal morphology; D-limonene; flavour release; oleogel; thermodynamic

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 4 期

页码：

收录情况： SCI

摘要： D-limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature-flavour release control system is expected to be established to reduce the loss of D-limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D-limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 degrees C, 38 degrees C, 42 degrees C, 48 degrees C, and 52 degrees C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D-limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil-binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D-limonene (a lower concentration of aroma was released from high-melting-point POs oleogels at low temperatures (<1.9 mg mL(-1)), whereas the control group released >2.5 mg mL(-1)), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature-responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D-limonene.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台