生物高聚物
风味
化学
凝聚
化学工程
控制释放
食品化学
色谱法
食品科学
有机化学
离子液体
聚合物
绿色化学
工程类
催化作用
作者
Minqi Wang,Takahiko Doi,David Julian McClements
标识
DOI:10.1016/j.foodres.2019.01.042
摘要
The objective of the current study was to determine whether biopolymer microgels could be used to encapsulate and control the release of allyl methyl disulfide (AMDS), a lipophilic compound in garlic, which has flavoring, anticancer, antioxidant, and antimicrobial properties. AMDS is a volatile compound that is easily lost during food processing, storage, and preparation, which reduces its desirable functional attributes. In this study, AMDS was loaded into oil-in-water emulsions that were then incorporated into biopolymer microgels. These microgels were fabricated by injecting a mixture of AMDS-loaded lipid droplets and sodium alginate into a calcium ion solution. The impact of microgel properties on the amount of AMDS retained during heating from room temperature to boiling for 30 min was determined to simulate cooking conditions. Encapsulation of AMDS-loaded lipid droplets in microgels delayed flavor release appreciably (3-fold longer). The microgels were also found to remain intact throughout the cooking process. Moreover, flavor retention was improved when an optimum level of lipid droplets (around 15%) were included in the microgels, which was attributed to their impact on flavor partitioning and microgel stability. These results suggest that biopolymer microgels may be useful for controlling flavor release during cooking.
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