| Autor: |
Kaiwen, Wu, Zeyu, Shi, Chuanxiang, Liu, Chang, Su, SongXing, Zhang, Fengping, Yi |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Food Chemistry. 390:133182 |
| ISSN: |
0308-8146 |
| DOI: |
10.1016/j.foodchem.2022.133182 |
| Popis: |
In the present study, soy protein isolate was modified by tannic acid and used as a stabilizer for Pickering emulsions loaded with aroma compounds. The nanoparticles with tannic acid concentrations above 2 mg/mL were found to show great antioxidant properties. Essential oils, aroma compounds, and flavours can be stabilized by nanoparticles to form Pickering emulsions with a droplet diameter of600 nm. E-nose analysis shows that nanoparticles provide outstanding protective functionalities for the 6 essential oils at 37 °C for 30 days. Further study of limonene and citral indicates that the nanoparticles afford nearly 60% protection against loss with a tannic acid concentration of 10 mg/mL. Furthermore, the nanoparticles also maintain the aroma of the beverages and lengthen the five-day shelf life. Overall, this research provides a sustainable, low-cost, and quickly prepared stabilizer for aroma compounds in foods. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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