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Kinetic analysis of aroma compound release from Citrus aurantium essential oil-casein-phospholipid-nanocomposites

文献类型： 外文期刊

作者： Xu, Longjie 1 ; Meng, Xin 1 ; Xie, Dongchao 1 ; Jin, Peng 1 ; Li, Xinghui 3 ; Liu, Zhengquan 4 ; Gong, Yushun 5 ; Zhang, Sheng 5 ; Xu, Yong-Quan 2 ; Du, Qizhen 1 ;

作者机构： 1.Zhejiang A&F Univ, Coll Food & Hlth, Linan 311300, Peoples R China

2.Chinese Acad Agr Sci, Minist Agr, Key Lab Tea Biol & Resources Utilizat, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China

3.Nanjing Agr Univ, Inst Tea Sci, Weigang 1, Nanjing 210095, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China

5.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China

关键词： Citrus aurantium essential oil; Nanocomposites; Release kinetics analysis; Scented tea; Aroma compounds

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 199 卷

页码：

收录情况： SCI

摘要： In this study, Citrus aurantium essential oil encapsulated in casein-phospholipid nanocomposites (CAEO-CS-PLNCs) was prepared and evaluated for controlled-release capacity of aroma compounds. The particle size of the nanocomposites was strongly influenced by the phospholipid concentration in the nanocomposites. The Avrami and Korsmeyer-Peppas kinetic models were used to analyze the aroma release kinetics of freeze-dried CAEO-CS-PL-NCs (FD-CAEO-CS-PL-NCs) at different temperatures and relative humidities. FD-CAEO-CS-PLNCs were stored for various times with tea leaves to evaluate their potential for making scented teas. The Avrami kinetic analysis indicated that the release of aroma compounds from FD-CAEO-CS-PL-NCs conformed to diffusion -limited, or first -order kinetics, depending on the temperature and relative humidity. The KorsmeyerPeppas kinetic analysis indicated that the release of aroma compounds from FD-CAEO-CS-PL-NCs involved three release mechanisms, Fickian diffusion, non-Fickian diffusion and the erosive mechanism. The release mechanism involved varied depending on different conditions and different aroma compounds, and at low temperature and relative humidity effective controlled release of aroma compounds was achieved, resulting from intermolecular interactions with the casein micelles. FD-CAEO-CS-PL-NCs showed significantly sensory scores increasing effect of scented tea. The findings will facilitate future developments in the formulation of scented teas, by incorporating aromatic essential oils from fruits and flowers, in the form of essential oil-caseinphospholipid nanocomposites.

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