Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-30 DOI:10.1016/j.foodhyd.2025.111715

Peiying He , Bin Zhang , Xiong Fu , Rungtiwa Wongsagonsup , Namfone Lumdubwong , Qing Gao , Qiang Huang

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Abstract

As a high-value spice and medicinal compound, the volatilization and degradation of D-borneol during processing pose significant challenges in the food and pharmaceutical industries. Considering the size matching, pre-formed V-type starch (V₆ and V₇-type carrier) was used to improve the retention and stability of D-borneol in different encapsulation methods (Wet, Semi-dry, and Dry). The semi-dry method used with the V₇-type carrier exhibited the highest loading capacity (90.79 mg/g), significantly higher than those obtained via Wet (55.55 mg/g) and Dry (22.52 mg/g) methods. The good complexation was under the balance of restricted dissolution at the ratio of 6:20 (V₇-type starch: ethanol, w/v) and mechanical grinding at 25 °C via semi-dry method. The complexes prepared with the semi-dry method below 25 °C and 50 °C showed the lowest D-borneol release rate, primarily governed by concentration diffusion. At higher temperatures (75 °C), the slow release of D-borneol depended on its stable binding with starch helical interaction. These findings highlight the potential of semi-dry encapsulation method as an effective strategy for stabilizing D-borneol and enabling its controlled release in functional food applications.

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v型淀粉半干包封d -冰片，有效稳定和持续释放

作为一种高价值的香料和药用化合物，d -冰片在加工过程中的挥发和降解是食品和制药行业面临的重大挑战。考虑到粒径匹配，采用预成型的v型淀粉（V6和v7型载体）提高d -冰片在不同包封方式（湿、半干、干）下的保持性和稳定性。以v7型载体为载体的半干法负载量最高（90.79 mg/g），显著高于湿法（55.55 mg/g）和干法（22.52 mg/g）。在限制溶出（v7型淀粉：乙醇，w/v）比例为6:20和25℃半干法机械研磨的平衡下，得到了较好的络合效果。在25℃和50℃条件下，半干燥法制备的配合物d -冰片的释放率最低，主要受浓度扩散的影响。在较高温度（75℃）下，d -冰片的缓慢释放取决于其与淀粉螺旋相互作用的稳定结合。这些发现突出了半干包封法作为一种稳定d -冰片并使其在功能食品中控制释放的有效策略的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.