Journal
FOOD CHEMISTRY
Volume 390, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133182
Keywords
Soy protein; Tannic acid; Pickering emulsion; Essential oil; Citral; Limonene
Funding
- Shanghai Gaofeng & Gaoyuan Project for University Academic Program Development [1021GN203004006-A21]
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics
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In this study, soy protein isolate modified by tannic acid was used as a stabilizer for aroma-loaded Pickering emulsions. The nanoparticles showed excellent antioxidant properties and stabilized essential oils, aroma compounds, and flavors, prolonging the shelf life of the beverages.
In the present study, soy protein isolate was modified by tannic acid and used as a stabilizer for Pickering emulsions loaded with aroma compounds. The nanoparticles with tannic acid concentrations above 2 mg/mL were found to show great antioxidant properties. Essential oils, aroma compounds, and flavours can be stabilized by nanoparticles to form Pickering emulsions with a droplet diameter of<600 nm. E-nose analysis shows that nanoparticles provide outstanding protective functionalities for the 6 essential oils at 37 degrees C for 30 days. Further study of limonene and citral indicates that the nanoparticles afford nearly 60% protection against loss with a tannic acid concentration of 10 mg/mL. Furthermore, the nanoparticles also maintain the aroma of the beverages and lengthen the five-day shelf life. Overall, this research provides a sustainable, low-cost, and quickly prepared stabilizer for aroma compounds in foods.
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