Characterization, Stability, and Slow-release Performance of Microencapsulated Powder of Natural Hazelnut Aromatic Substances
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To enhance the stability of natural hazelnut aromatic substances, microencapsulation technology was used to prepare microencapsulated powder of natural hazelnut aromatic substances using hazelnut meal protein and β-cyclodextrin (β-CD) as the composite wall materials and natural hazelnut aromatic substances as the core materials. The microencapsulation structure, storage stability, and slow-release patterns were analyzed in different food systems. The microencapsulated powder prepared under a core-to-wall ratio of 1:9 and a wall material ratio (hazelnut meal protein: β-CD) of 1:1 had a smooth surface, irregular columnar appearance, and an average particle size of 29.31 µm. The polymer dispersity index value was 0.242, and the zeta potential was -33.93 mV. In addition, it had a higher inclusion rate of 87.28%. The characteristic absorption peaks of the microencapsulated powder and those of the composite wall material in the Fourier-transform infrared spectroscopy spectra were similar, indicating that the natural hazelnut aromatic substances were encapsulated inside the composite wall material. It exhibited commendable storage stability under high temperature, high humidity, and light and aerobic conditions. In addition, it could be released regularly in all simulated food systems (with n<0.43 in each system), following Fick’s law of diffusion. Thus, the proposed method possesses the capability to successfully encapsulate natural hazelnut aromatic substances and improve their stability.
