Nanoencapsulation of Hydrophobic Food Flavor Ingredients and Their Cyclodextrin Inclusion Complexes
| Autor: | Shima Saffarionpour |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Cyclodextrin Process Chemistry and Technology food and beverages 04 agricultural and veterinary sciences Shelf life 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0404 agricultural biotechnology chemistry Chemical engineering 010608 biotechnology Nanofiber Molecule Thermal stability Nanocarriers Solubility Safety Risk Reliability and Quality Flavor Food Science |
| Zdroj: | Shima Saffarionpour |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | Preservation of hydrophobic, volatile, food flavor ingredients during processing is a foremost concern for food manufacturers. Nanoencapsulation is a method, which enables achieving enhanced thermal stability, solubility, and antioxidant activity of flavors. Among the available techniques for nanoencapsulation, electrohydrodynamic technique and encapsulation of flavors in nanofibers give the opportunity to achieve enhanced efficiency and higher surface-to-volume ratio, with a more compact size equipment and a cost-effective process. Cyclodextrins have the potential to be used as nanocarriers with the capability to form complexes with various non-polar flavor molecules. The formed cyclodextrin inclusion complexes (ICs) can be included into biopolymers or can be electrospun to form a polymer-free nanofiber. Natural and modified types of cyclodextrins can be applied for encapsulation and development of inclusion complexes with flavor molecules. Higher thermal stability was achievable with γ-CD-ICs in most of the studied cases, due to larger size of the cavity, and higher strength of the formed complex. From the modified types of cyclodextrins, formed ICs of Mβ-CD showed higher stability, due to rigid structure of the molecule and HPβ-CD enabled achieving higher antioxidant properties, due to less strength of the formed complex and possibility for hydrogen donation. In comparison with polymeric nanofibers, polymer-free systems enabled higher loading of flavors. Concluding from the reported studies, electrospun nanofibers prepared from flavors and their CD-ICs can give the possibility to achieve higher thermal stability, enhanced solubility, antioxidant, and antibacterial properties together with prolonged shelf life of foods and can be applied in food processing and packaging. |
| Databáze: | OpenAIRE |
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