期刊
CARBOHYDRATE POLYMERS
卷 98, 期 1, 页码 17-25出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.04.068
关键词
Pullulan; Cyclodextrins; Encapsulation; Aroma compounds; Controlled release; Nanofibers
资金
- Fondo Sociale Europeo, Regione Lombardia (Dote Ricerca)
- Administrative Department of Science, Technology and Innovation from Colombia (COLCIENCIAS)
A single-step electrospinning process will be applied to a blend of edible carbohydrate polymers (pullulan and beta-cyclodextrin) to encapsulate bioactive aroma compounds and allow a humidity-triggered release. The encapsulation is rapid and efficient and the final product is an active nanofibrous membrane that can be directly used for food or active packaging applications. The membrane hosts small and homogeneously dispersed crystals of cyclodextrin-aroma complexes which are formed during the electrospinning. With this type of structure, the release of aroma compound is negligible at ambient conditions (23 degrees C and 55% UR) even at high temperature (up to 230 degrees C), and it occurs beyond a given relative humidity threshold (90%), useful for food packaging applications. The mass fraction of free aroma released is directly related to the water activity of the system, namely, phi = a(W)(n)/(a(W)(n) + K-app) explaining the observed key role played by the relative humidity on the release of the aroma compounds. (C) 2013 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