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Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake
Food Chemistry ( IF 8.5 ) Pub Date : 2024-04-25 , DOI: 10.1016/j.foodchem.2024.139478 Jiong Zhang 1 , Min Zhang 2 , Yuchuan Wang 1 , Bhesh Bhandari 3 , Mingqi Wang 4
Food Chemistry ( IF 8.5 ) Pub Date : 2024-04-25 , DOI: 10.1016/j.foodchem.2024.139478 Jiong Zhang 1 , Min Zhang 2 , Yuchuan Wang 1 , Bhesh Bhandari 3 , Mingqi Wang 4
Affiliation
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The market share of Sichuan pepper oleoresin (SPO) in the flavor industry is increasing steadily; however, its high volatility, low water solubility, and poor stability continue to pose significant challenges to application. The microencapsulation prepared by emulsion embedding and spray drying is considered as an effective technique to solve the above problems. Sodium octenyl succinate starch (OSA starch) and tea polyphenols (TPs) were used to develop OSA-TPs complex as encapsulants for SPO to prepare orally soluble microcapsules. And the optimum doping of TPs was determined. SPO microcapsules have good properties with high encapsulation efficiency up to 88.13 ± 1.48% and high payload up to 41.58 ± 1.86% with low water content and high heat resistance. The binding mechanism of OSA starch with TPs and its regulation mechanism and effect on SPOs were further analyzed and clarified. The binding mechanism between OSA starch and TPs was clarified in further analyses. The OSA-TPs complexes enhanced the rehydration, release in food matrix and storage stability of SPO, and exhibited good sensory immediacy. Flavor-improved mooncakes were successfully developed, achieving the combination of mooncake flavor and SPO flavor. This study provided a valuable way to prepare flavoring microcapsules suitable for the catering industry, opened up the combined application of SPO and bakery ingredients, and was of great practical value and significance for improving the processing quality of flavor foods, driving the development of the SPO industry, and enhancing the national dietary experience.
中文翻译：
OSA淀粉掺入茶多酚制备的口服可溶性壳用于花椒油树脂的微胶囊化处理其特性、风味稳定性、释放机理及其在月饼中的应用
花椒油树脂（SPO）在香精行业的市场占有率稳步提高;然而，其高挥发性、低水溶性和较差的稳定性继续对应用构成重大挑战。乳剂包埋和喷雾干燥制备的微胶囊化被认为是解决上述问题的有效技术。采用辛烯基琥珀酸钠淀粉 （OSA 淀粉） 和茶多酚 （TPs） 开发 OSA-TPs 复合物作为 SPO 的包封剂，制备口服可溶性微胶囊。并确定了 TPs 的最佳掺杂。SPO 微胶囊具有良好的性能，包埋效率高达 88.13 ± 1.48%，有效载荷高达 41.58 ± 1.86%，含水量低，耐热性高。进一步分析和阐明了 OSA 淀粉与 TPs 的结合机制及其调控机制和对 SPOs 的影响。在进一步的分析中阐明了 OSA 淀粉与 TPs 之间的结合机制。OSA-TPs 复合物增强了 SPO 的再水化、在食物基质中的释放和贮藏稳定性，并表现出良好的感官即时性。风味改良月饼研发成功，实现了月饼香精与SPO香精的结合。本研究为制备适用于餐饮业的调味微胶囊提供了一种有价值的方法，开辟了 SPO 与烘焙原料的联合应用，对于提高风味食品的加工品质、推动 SPO 行业的发展、提升国民膳食体验具有重要的实用价值和意义。
更新日期：2024-04-25
中文翻译：
OSA淀粉掺入茶多酚制备的口服可溶性壳用于花椒油树脂的微胶囊化处理其特性、风味稳定性、释放机理及其在月饼中的应用
花椒油树脂（SPO）在香精行业的市场占有率稳步提高;然而，其高挥发性、低水溶性和较差的稳定性继续对应用构成重大挑战。乳剂包埋和喷雾干燥制备的微胶囊化被认为是解决上述问题的有效技术。采用辛烯基琥珀酸钠淀粉 （OSA 淀粉） 和茶多酚 （TPs） 开发 OSA-TPs 复合物作为 SPO 的包封剂，制备口服可溶性微胶囊。并确定了 TPs 的最佳掺杂。SPO 微胶囊具有良好的性能，包埋效率高达 88.13 ± 1.48%，有效载荷高达 41.58 ± 1.86%，含水量低，耐热性高。进一步分析和阐明了 OSA 淀粉与 TPs 的结合机制及其调控机制和对 SPOs 的影响。在进一步的分析中阐明了 OSA 淀粉与 TPs 之间的结合机制。OSA-TPs 复合物增强了 SPO 的再水化、在食物基质中的释放和贮藏稳定性，并表现出良好的感官即时性。风味改良月饼研发成功，实现了月饼香精与SPO香精的结合。本研究为制备适用于餐饮业的调味微胶囊提供了一种有价值的方法，开辟了 SPO 与烘焙原料的联合应用，对于提高风味食品的加工品质、推动 SPO 行业的发展、提升国民膳食体验具有重要的实用价值和意义。
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