The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2022-10-15 DOI:10.1016/j.carbpol.2022.119781

Ke Wang , Li Cheng , Zhaofeng Li , Caiming Li , Yan Hong , Zhengbiao Gu

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引用次数: 14

Abstract

This study explored the effect of the degree of substitution (DS) of octenyl succinic anhydride (OSA)-modified starch on the retention and release properties of spray-dried mint flavour microcapsules. The results showed that a higher DS (0.0287, 0.0379) led to greater flavour retention (86.68 %, 90.10 %). The flavour release was negatively correlated with DS during simulated oral processing. A mechanism by which DS affects flavour release was proposed. The emulsifying capacity was improved with increasing DS, thus forming an effective interface. The effective interface increased the partition coefficient, thereby reducing the release. During oral processing, a lower friction coefficient and higher microstructural stability and carrier enzymatic resistance jointly promoted interface stabilization. Data obtained using the EPI suite, a gas chromatograph, a mini traction machine, a Mastersizer analyser and confocal scanning laser microscopy validated this mechanism. This study provides a strategy for designing flavour microcapsules with high retention and slow-release properties using OSA-modified starch.

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osa变性淀粉的取代度影响包封薄荷香味的保留和释放

本研究探讨了辛烯基丁二酸酐(OSA)改性淀粉的取代度(DS)对喷雾干燥薄荷香精微胶囊保留和释放性能的影响。结果表明:高DS(0.0287, 0.0379)的果香保留率分别为86.68%，90.10%;在模拟口腔加工过程中，风味释放量与DS呈负相关。提出了DS影响风味释放的机理。随着DS的增大，乳化能力提高，形成有效界面。有效界面增加了分配系数，从而减少了释放。在口腔加工过程中，较低的摩擦系数、较高的微观结构稳定性和载体的酶抗性共同促进了界面的稳定。使用EPI套件、气相色谱仪、小型牵引机、mastersize分析仪和共聚焦扫描激光显微镜获得的数据验证了这一机制。本研究提供了利用osa变性淀粉设计高保留、高缓释风味微胶囊的策略。

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.