期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 45, 期 2, 页码 277-288出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.08.008
关键词
V-amylose; Aroma; Stability tests; Controlled release
A platform of starch complexes for the oral release of aroma substances by salivary fluids was studied. Menthone, menthol and limonene were used as model flavor compounds for complexation with starches with different amylose content. Complexes were characterized by X-ray diffraction (XRD), differential scanning calorimetry (DSC), dynamic light scattering (DLS), and atomic force microscopy (AFM). Aroma retention was tested under pH, temperature and storage challenges. Furthermore, the kinetic of aroma release in simulated saliva fluids (SSF) was also tested. Both menthone and menthol form V-amylose complexes in a 'food grade' process while limonene does not form such complexes efficiently. Complexation yield was higher, with more included aroma and less free core content, as the amylose content increased. The complexes had melting temperature of over 90 degrees C. Digestion results suggest that the complexes can release the aroma in the oral cavity. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据