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Effect of a new shell material-Jackfruit seed starch on novel flavor microcapsules containing vanilla oil

文献类型： 外文期刊

作者： Zhu, Hongmei 1 ; Zhang, Yanjun 1 ; Tian, Jianwen 2 ; Chu, Zhong 1 ;

作者机构： 1.CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Ningxia Univ, Coll Agron, Ningxia 750021, Peoples R China

关键词： Vanilla essential oil;New shell material;Jackfruit seed starch;Microcapsules;Slow-releasing potential

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN： 0926-6690

年卷期： 2018 年 112 卷

页码：

收录情况： SCI

摘要： Vanilla essential oil was microencapsulated by different shell materials including jackfruit seed starch (JM), chitosan (CM), and beta-cyclodextrin (beta M) based on the ultrasonic method. The effects were compared among the different shell materials when the yield, encapsulation efficiency, storage stability and slow-releasing potential were used as evaluation indexes. The results showed that the yield of beta M and CM were 87.99% and 86.35%, on the other hand, the encapsulation efficiency (EE) of these two microcapsules were 77.92% and 76.64%, respectively. While the yield and EE of JM was 84.82% and 79.33%, respectively. The microcapsule surface formed smooth membrane structure. At the same time, the results of peroxide value and the aroma intensity also demonstrated that JM had good storage stability and slow-releasing potential so that its shelf life could reach 250 days. By contrast, the shelf life of beta M and CM only reached to 160 days. The EE, storage stability and slow releasing potential of JM were more excellent than those of beta M and CM, although the yield of JM was not outstanding. All these results indicated that the jackfruit seed starch showed its tremendous potential to be a good shell material of microcapsule and be well used in the food industrial.

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