Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.
Identifieur interne : 000910 ( Main/Merge ); précédent : 000909; suivant : 000911Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.
Auteurs : Guangyong Zhu [République populaire de Chine] ; Zuobing Xiao [République populaire de Chine] ; Rujun Zhou [République populaire de Chine] ; Yalun Zhu [République populaire de Chine]Source :
- Carbohydrate polymers [ 1879-1344 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- chemical , chemical synthesis : Flavoring Agents, Plant Oils, beta-Cyclodextrins.
- methods : Thermogravimetry.
- Citrus sinensis.
Abstract
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.
DOI: 10.1016/j.carbpol.2014.01.060
PubMed: 24708955
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Electronic address: zbingxiao@sina.com.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Shanghai Institute of Technology, Shanghai 201418</wicri:regionArea><wicri:noRegion>Shanghai 201418</wicri:noRegion></affiliation></author><author><name sortKey="Zhou, Rujun" sort="Zhou, Rujun" uniqKey="Zhou R" first="Rujun" last="Zhou">Rujun Zhou</name><affiliation wicri:level="1"><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Shanghai Institute of Technology, Shanghai 201418</wicri:regionArea><wicri:noRegion>Shanghai 201418</wicri:noRegion></affiliation></author><author><name sortKey="Zhu, Yalun" sort="Zhu, Yalun" uniqKey="Zhu Y" first="Yalun" last="Zhu">Yalun Zhu</name><affiliation wicri:level="1"><nlm:affiliation>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006</wicri:regionArea><placeName><settlement type="city">Jiangmen</settlement><region type="province">Guangdong</region></placeName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24708955</idno><idno type="pmid">24708955</idno><idno type="doi">10.1016/j.carbpol.2014.01.060</idno><idno type="wicri:Area/PubMed/Corpus">000336</idno><idno type="wicri:Area/PubMed/Curation">000336</idno><idno type="wicri:Area/PubMed/Checkpoint">000336</idno><idno type="wicri:Area/Ncbi/Merge">001662</idno><idno type="wicri:Area/Ncbi/Curation">001662</idno><idno type="wicri:Area/Ncbi/Checkpoint">001662</idno><idno type="wicri:Area/Main/Merge">000910</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.</title><author><name sortKey="Zhu, Guangyong" sort="Zhu, Guangyong" uniqKey="Zhu G" first="Guangyong" last="Zhu">Guangyong Zhu</name><affiliation wicri:level="1"><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Shanghai Institute of Technology, Shanghai 201418</wicri:regionArea><wicri:noRegion>Shanghai 201418</wicri:noRegion></affiliation></author><author><name sortKey="Xiao, Zuobing" sort="Xiao, Zuobing" uniqKey="Xiao Z" first="Zuobing" last="Xiao">Zuobing Xiao</name><affiliation wicri:level="1"><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China. 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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.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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