Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.
Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. This work focused on the study of production of a sweet orange flavor-β-cyclodextrin (CD) inclusion complex, and investigated the combination of flavor and β-CD by thermogravimetric analysis. Pyrolysis characteristics, kinetic and thermodynamic parameters of the flavor-β-CD inclusion complex were determined. The results showed that the flavor-β-CD inclusion complexes can form large aggregates in water. During thermal degradation of blank β-CD and flavor-β-CD inclusion complex, three main stages can be distinguished. The thermogravimetric (TG) curve of blank β-CD shows a leveling-off from room temperature to 250°C, while the TG curve of flavor-β-CD inclusion complex is downward sloping in this temperature range.
Shanghai Institute of Technology, Shanghai 201418, PR China.
Guangyong
G
Zhu
Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: zbingxiao@sina.com.
Zuobing
Z
Xiao
Shanghai Institute of Technology, Shanghai 201418, PR China.
Rujun
R
Zhou
School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.
Yalun
Y
Zhu
D032084:Citrus sinensis; D005421:Flavoring Agents / Q000138:chemical synthesis*; D010938:Plant Oils / Q000138:chemical synthesis*; D013818:Thermogravimetry / Q000379:methods; D047392:beta-Cyclodextrins / Q000138:chemical synthesis*
D005421:Flavoring Agents; D010938:Plant Oils; D047392:beta-Cyclodextrins; C087245:orange oil; C031215:betadex
Flavor inclusion complex; Kinetics; Pyrolysis; Thermodynamics; Thermogravimetric