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Food Science and Human Wellness 2023, 12(2): 488-494 https://doi.org/10.1016/j.fshw.2022.07.050
Research Article | Open Access | Issue | Published: 07 September 2022

Complexation with pre-formed "empty" V-type starch for encapsulation of aroma compounds

Show Author's Information Jingyi Zhou,  Lingyan Kong( )
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa 35487, USA

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Encapsulation, Starch, Inclusion complex, Aroma, "Empty" V-type
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Zhou J, Kong L. Complexation with pre-formed "empty" V-type starch for encapsulation of aroma compounds. Food Science and Human Wellness, 2023, 12(2): 488-494. https://doi.org/10.1016/j.fshw.2022.07.050
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Abstract Full text About this article

Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure. In the present study, we used starch of three different V-type structures, namely V6h, V7, and V8, to encapsulate six different aroma compounds, including 1-decanol (DN), cis-3-hexen-1-ol (HN), 4-allylanisole (AN), γ-decalactone (DA), trans-cinnamaldehyde (CA), and citral (CT). The formed inclusion complexes samples were characterized using complementary techniques, including X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The results showed that upon complexation with aroma compounds, all V-subtypes retained their original crystalline structures. However, different trends of crystallinity were observed for each type of the prepared inclusion complexes. Additionally, among three V-type starches, V6h-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of Form II complex. This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.


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About this article

Complexation with pre-formed "empty" V-type starch for encapsulation of aroma compounds

Show Author's information Jingyi Zhou, Lingyan Kong( )
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa 35487, USA

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure. In the present study, we used starch of three different V-type structures, namely V6h, V7, and V8, to encapsulate six different aroma compounds, including 1-decanol (DN), cis-3-hexen-1-ol (HN), 4-allylanisole (AN), γ-decalactone (DA), trans-cinnamaldehyde (CA), and citral (CT). The formed inclusion complexes samples were characterized using complementary techniques, including X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The results showed that upon complexation with aroma compounds, all V-subtypes retained their original crystalline structures. However, different trends of crystallinity were observed for each type of the prepared inclusion complexes. Additionally, among three V-type starches, V6h-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of Form II complex. This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.

Keywords: Encapsulation, Starch, Inclusion complex, Aroma, "Empty" V-type

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Publication history

Received: 14 June 2022
Revised: 16 July 2022
Accepted: 20 July 2022
Published: 07 September 2022
Issue date: March 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This project is funded by the USDA National Institute of Food and Agriculture, Agriculture and Food Research Initiative Program, Competitive Grants Program award from the Improving Food Quality (A1361) program FY 2018 as grant # 2018-67017-27558.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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