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| Content Provider | Springer Nature Link |
|---|---|
| Author | Zhu, Guangyong Xiao, Zuobing Zhou, Rujun Feng, Nienie |
| Copyright Year | 2014 |
| Abstract | Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. |
| Starting Page | 4607 |
| Ending Page | 4612 |
| Page Count | 6 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 52 |
| Issue Number | 7 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2014-07-08 |
| Publisher Place | New Delhi |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Flavour nanocapsule Pyrolysis Kinetics Thermogravimetric Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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