Journal
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 305-314Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.06.003
Keywords
Complex coacervation; Nanocapsules; Heat-resistance; Gelatin; Gum arabic
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Funding
- tow National Key Technology R&D Programs of China [2012BAD33B05, 2011BAD23B01]
- National Training Programs of Innovation and Entrepreneurship [121029523]
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The formation of heat-resistant flavor nanocapsules was achieved by gelatin and gum arabic based complex coacervation. The colloidal behavior of complexes was investigated using turbidity titration (600 nm) with the help of an in situ acidifier -glucono-delta-lactone. The soluble complexes formed at a quite narrow pH range, and pH 4.80 under the mixing ratio of 1: 1 (gelatin/gum arabic, w/w) was favorable for the nanoparticles preparation. Subsequently, corresponding nanocapsules with jasmine essential oil entrapped were successfully prepared and cross-linked by transglutaminase. Their heatresistance capability against 80 degrees C was evaluated by both structural characteristics (size, polydispersity index and zeta potential) and flavor analysis. The results showed that the nanocapsules cross-linked at alkaline conditions could endure the water bath of 80 degrees C for 7 h. However, the analysis of volatile compounds by GCeMS revealed that their flavor profiles of jasmine essential oil began to destroy above 5 h. (C) 2013 Elsevier Ltd. All rights reserved.
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