AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (958.6 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

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

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.

Show Author Information

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

Starch"Empty" V-typeAromaInclusion complexEncapsulation

References

[1]

B. Smith, Perspective: complexities of flavour, Nature 486 (2012) S6. https://doi.org/10.1038/486S6a.
Crossref Google Scholar
[2]

Q. Gao, P. Bie, X. Tong, et al., Complexation between high-amylose starch and binary aroma compounds of decanal and thymol: cooperativity or competition?, J. Agric. Food Chem. 69 (2021) 11665-11675. https://doi.org/10.1021/acs.jafc.1c01585.
Crossref Google Scholar
[3]

K. Wińska, W. Mączka, J. Łyczko, et al., Essential oils as antimicrobial agents-myth or real alternative?, Molecules 24 (2019) 2130. https://doi.org/10.3390/molecules24112130.
Crossref Google Scholar
[4]

Q. Gao, B. Zhang, L. Qiu, et al., Ordered structure of starch inclusion complex with C10 aroma molecules, Food Hydrocoll. 108 (2020) 105969. https://doi.org/10.1016/j.foodhyd.2020.105969.
Crossref Google Scholar
[5]

S. Li, B. Zhang, C. Li, et al., Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: role of the gel network, Food Chem. 305 (2020) 125476. https://doi.org/10.1016/j.foodchem.2019.125476.
Crossref Google Scholar
[6]

L. Shi, X. Fu, C.P. Tan, et al., Encapsulation of ethylene gas into granular cold-water-soluble starch: structure and release kinetics, J. Agric. Food Chem. 65 (2017) 2189-2197. https://doi.org/10.1021/acs.jafc.6b05749.
Crossref Google Scholar
[7]

E. Guichard, Interactions between flavor compounds and food ingredients and their influence on flavor perception, Food Rev. Int. 18 (2002) 49-70. https://doi.org/10.1081/FRI-120003417.
Crossref Google Scholar
[8]

A. Madene, M. Jacquot, J. Scher, et al., Flavour encapsulation and controlled release-a review, Int. J. Food Sci. Technol. 41 (2006) 1-21. https://doi.org/10.1111/j.1365-2621.2005.00980.x.
Crossref Google Scholar
[9]

L. Tan, L. Kong, Starch-guest inclusion complexes: formation, structure, and enzymatic digestion, Crit. Rev. Food Sci. Nutr. 60 (2020) 780-790. https://doi.org/10.1080/10408398.2018.1550739.
Crossref Google Scholar
[10]

L. Shi, J. Zhou, J. Guo, et al., Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds, Carbohydr. Polym. 274 (2021) 118596. https://doi.org/10.1016/j.carbpol.2021.118596.
Crossref Google Scholar
[11]

T.L. Bluhm, P. Zugenmaier, Detailed structure of the Vh-amylose-iodine complex: a linear polyiodine chain, Carbohydr. Res. 89 (1981) 1-10. https://doi.org/10.1016/S0008-6215(00)85224-6.
Crossref Google Scholar
[12]

M.A. Whittam, P.D. Orford, S.G. Ring, et al., Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes, Int. J. Biol. Macromol. 11 (1989) 339-344. https://doi.org/10.1016/0141-8130(89)90005-6.
Crossref Google Scholar
[13]

J. Zhou, J. Guo, I. Gladden, et al., Complexation ability and physicochemical properties of starch inclusion complexes with C18 fatty acids, Food Hydrocoll. 123 (2022) 107175. https://doi.org/10.1016/j.foodhyd.2021.107175.
Crossref Google Scholar
[14]

M. Godet, A. Buleon, V. Tran, et al., Structural features of fatty acid-amylose complexes, Carbohydr. Polym. 21 (1993) 91-95. https://doi.org/10.1016/0144-8617(93)90003-M.
Crossref Google Scholar
[15]

B. Zaslow, Characterization of a second helical amylose modification, Biopolymers. 1 (1963) 165-169. https://doi.org/10.1002/bip.360010206.
Crossref Google Scholar
[16]

Y. Nishiyama, K. Mazeau, M. Morin, et al., Molecular and crystal structure of 7-fold V-amylose complexed with 2-propanol, Macromolecules. 43 (2010) 8628-8636. https://doi.org/10.1021/ma101794w.
Crossref Google Scholar
[17]

Y.H. Yamashita, J. Ryugo, K. Monobe, An electron microscopie study on crystals of amylose V complexes, J. Electron Microsc. 22 (1973) 19-26. https://doi.org/10.1093/oxfordjournals.jmicro.a049858.
Crossref Google Scholar
[18]

R.M. Valletta, F.J. Germino, R.E. Lang, et al., Amylose "V" complexes: low molecular weight primary alcohols, J. Polym. Sci. A. 2 (1964) 1085-1094. https://doi.org/10.1002/pol.1964.100020306.
Crossref Google Scholar
[19]

M.B. Cardoso, J.L. Putaux, Y. Nishiyama, et al., Single crystals of V-amylose complexed with α-naphthol, Biomacromolecules. 8 (2007) 1319-1326. https://doi.org/10.1021/bm0611174.
Crossref Google Scholar
[20]

W.T. Winter and A. Sarko, Crystal and molecular structure of V‐anhydrous amylose, Biopolymers. 13 (1974) 1447-1460. https://doi.org/10.1002/bip.1974.360130715.
Crossref Google Scholar
[21]

H. Ades, E. Kesselman, Y. Ungar, et al., Complexation with starch for encapsulation and controlled release of menthone and menthol, LWT - Food Sci. Technol. 45 (2012) 277-288. https://doi.org/10.1016/j.lwt.2011.08.008.
Crossref Google Scholar
[22]

C. Jouquand, V. Ducruet, P. Le Bail, Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention, Food Chem. 96 (2006) 461-470. https://doi.org/10.1016/j.foodchem.2005.03.001.
Crossref Google Scholar
[23]

L. Kong, G.R. Ziegler, Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose, Carbohydr. Polym. 111 (2014) 256-263. https://doi.org/10.1016/j.carbpol.2014.04.033.
Crossref Google Scholar
[24]

C.A.K. Le, L. Choisnard, D. Wouessidjewe, et al., Polymorphism of V-amylose cocrystallized with aliphatic diols, Polymer. 213 (2021) 123302. https://doi.org/10.1016/j.polymer.2020.123302.
Crossref Google Scholar
[25]

L. Shi, H. Hopfer, G.R. Ziegler, et al., Starch-menthol inclusion complex: structure and release kinetics, Food Hydrocoll. 97 (2019) 105183. https://doi.org/10.1016/j.foodhyd.2019.105183.
Crossref Google Scholar
[26]

C.A.K. Le, L. Choisnard, D. Wouessidjewe, et al., Single crystals of V‐amylose complexed with bicyclic organic compounds, Macromol. Symp. 386 (2019) 19007. https://doi.org/10.1002/masy.201900007.
Crossref Google Scholar
[27]

T. Uchino, Y. Tozuka, T. Oguchi, et al., Inclusion compound formation of amylose by sealed-heating with salicylic acid analogues, J. Incl. Phenom. Macrocycl. Chem. 43 (2002) 31-36. https://doi.org/10.1023/A:1020418005040.
Crossref Google Scholar
[28]

J. Guo, G.R. Ziegler, L. Kong, Polymorphic transitions of V-type amylose upon hydration and dehydration, Food Hydrocoll. 125 (2022) 107372. https://doi.org/10.1016/j.foodhyd.2021.107372.
Crossref Google Scholar
[29]

L. Kong, D.M. Perez-Santos, G.R. Ziegler, Effect of guest structure on amylose-guest inclusion complexation, Food Hydrocoll. 97 (2019) 105188. https://doi.org/10.1016/j.foodhyd.2019.105188.
Crossref Google Scholar
[30]

G. Rappenecker, P. Zugenmaier, Detailed refinement of the crystal structure of Vh-amylose, Carbohydr. Res. 89 (1981) 11-19. https://doi.org/10.1016/S0008-6215(00)85225-8.
Crossref Google Scholar
[31]

T. Itthisoponkul, J.R. Mitchell, A.J. Taylor, et al., Inclusion complexes of tapioca starch with flavour compounds, Carbohydr. Polym. 69 (2007) 106-115. https://doi.org/10.1016/j.carbpol.2006.09.012.
Crossref Google Scholar
[32]

J. Brisson, H. Chanzy, W. Winter, The crystal and molecular structure of VH amylose by electron diffraction analysis, Int. J. Biol. Macromol. 13 (1991) 31-39. https://doi.org/10.1016/0141-8130(91)90007-H.
Crossref Google Scholar
[33]

A. Buleon, M. Delage, J. Brisson, et al., Single crystals of V amylose complexed with isopropanol and acetone, Int. J. Biol. Macromol. 12 (1990) 25-33. https://doi.org/10.1016/0141-8130(90)90078-O.
Crossref Google Scholar
[34]

R. Ma, Y. Tian, H. Zhang, et al., Interactions between rice amylose and aroma compounds and their effect on rice fragrance release, Food Chem. 289 (2019) 603-608. https://doi.org/10.1016/j.foodchem.2019.03.102.
Crossref Google Scholar
[35]

C. Heinemann, B. Conde-Petit, J. Nuessli, et al., Evidence of starch inclusion complexation with lactones, J. Agric. Food Chem. 49 (2001) 1370-1376. https://doi.org/10.1021/jf001079u.
Crossref Google Scholar
[36]

M. Pozo-Bayon, B. Biais, V. Rampon, et al., Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release, J. Agric. Food Chem. 56 (2008) 6640-6647. https://doi.org/10.1021/jf800242r.
Crossref Google Scholar
[37]

R.L. Shogren, G.F. Fanta, F.C. Felker, X-ray diffraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch, Carbohydr. Polym. 64 (2006) 444-451. https://doi.org/10.1016/j.carbpol.2005.12.018.
Crossref Google Scholar
[38]

Y. Tian, Y. Zhu, M. Bashari, et al., Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment, Carbohydr. Polym. 91 (2013) 586-589. https://doi.org/10.1016/j.carbpol.2012.09.008.
Crossref Google Scholar
[39]

U.V.L. Ma, J.D. Floros, G.R. Ziegler, Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds, Carbohydr. Polym. 83 (2011) 1869-1878. https://doi.org/10.1016/j.carbpol.2010.10.055.
Crossref Google Scholar
[40]

J. Guo, L. Kong, Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments, Food Hydrocoll. (2022) 107533. https://doi.org/10.1016/j.foodhyd.2022.107533.
Crossref Google Scholar
[41]

C. Rondeau-Mouro, P. Le Bail, A. Buléon, Structural investigation of amylose complexes with small ligands: inter-or intra-helical associations?, Int. J. Biol. Macromol. 34 (2004) 251-257. https://doi.org/10.1016/j.ijbiomac.2004.09.002.
Crossref Google Scholar
[42]

B. Conde-Petit, F. Escher, J. Nuessli, Structural features of starch-flavor complexation in food model systems, Trends Food Sci. Technol. 17 (2006) 227-235. https://doi.org/10.1016/j.tifs.2005.11.007.
Crossref Google Scholar
Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 488-494
DOI: 10.1016/j.fshw.2022.07.050
Cite this article:
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

946

Views

48

Downloads

23

Crossref

22

Web of Science

25

Scopus

0

CSCD

Altmetrics
Received: 14 June 2022
Revised: 16 July 2022
Accepted: 20 July 2022
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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