Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.
Identifieur interne : 000336 ( PubMed/Corpus ); précédent : 000335; suivant : 000337Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.
Auteurs : Guangyong Zhu ; Zuobing Xiao ; Rujun Zhou ; Yalun ZhuSource :
- 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
Links to Exploration step
pubmed:24708955Le document en format XML
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Electronic address: zbingxiao@sina.com.</nlm:affiliation></affiliation></author><author><name sortKey="Zhou, Rujun" sort="Zhou, Rujun" uniqKey="Zhou R" first="Rujun" last="Zhou">Rujun Zhou</name><affiliation><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zhu, Yalun" sort="Zhu, Yalun" uniqKey="Zhu Y" first="Yalun" last="Zhu">Yalun Zhu</name><affiliation><nlm:affiliation>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.</nlm:affiliation></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></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><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Xiao, Zuobing" sort="Xiao, Zuobing" uniqKey="Xiao Z" first="Zuobing" last="Xiao">Zuobing Xiao</name><affiliation><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: zbingxiao@sina.com.</nlm:affiliation></affiliation></author><author><name sortKey="Zhou, Rujun" sort="Zhou, Rujun" uniqKey="Zhou R" first="Rujun" last="Zhou">Rujun Zhou</name><affiliation><nlm:affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zhu, Yalun" sort="Zhu, Yalun" uniqKey="Zhu Y" first="Yalun" last="Zhu">Yalun Zhu</name><affiliation><nlm:affiliation>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Carbohydrate polymers</title><idno type="eISSN">1879-1344</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term><term>Flavoring Agents (chemical synthesis)</term><term>Plant Oils (chemical synthesis)</term><term>Thermogravimetry (methods)</term><term>beta-Cyclodextrins (chemical synthesis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemical synthesis" xml:lang="en"><term>Flavoring Agents</term><term>Plant Oils</term><term>beta-Cyclodextrins</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Thermogravimetry</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24708955</PMID><DateCreated><Year>2014</Year><Month>4</Month><Day>8</Day></DateCreated><DateCompleted><Year>2015</Year><Month>10</Month><Day>19</Day></DateCompleted><DateRevised><Year>2014</Year><Month>4</Month><Day>8</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1879-1344</ISSN><JournalIssue CitedMedium="Internet"><Volume>105</Volume><PubDate><Year>2014</Year><Month>May</Month><Day>25</Day></PubDate></JournalIssue><Title>Carbohydrate polymers</Title><ISOAbbreviation>Carbohydr Polym</ISOAbbreviation></Journal><ArticleTitle>Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.</ArticleTitle><Pagination><MedlinePgn>75-80</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.carbpol.2014.01.060</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0144-8617(14)00069-1</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2014 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Zhu</LastName><ForeName>Guangyong</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Xiao</LastName><ForeName>Zuobing</ForeName><Initials>Z</Initials><AffiliationInfo><Affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: zbingxiao@sina.com.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zhou</LastName><ForeName>Rujun</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Shanghai Institute of Technology, Shanghai 201418, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zhu</LastName><ForeName>Yalun</ForeName><Initials>Y</Initials><AffiliationInfo><Affiliation>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>Jan</Month><Day>28</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Carbohydr Polym</MedlineTA><NlmUniqueID>8307156</NlmUniqueID><ISSNLinking>0144-8617</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005421">Flavoring Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010938">Plant Oils</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D047392">beta-Cyclodextrins</NameOfSubstance></Chemical><Chemical><RegistryNumber>8008-57-9</RegistryNumber><NameOfSubstance UI="C087245">orange oil</NameOfSubstance></Chemical><Chemical><RegistryNumber>JV039JZZ3A</RegistryNumber><NameOfSubstance UI="C031215">betadex</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="Y">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005421" MajorTopicYN="N">Flavoring Agents</DescriptorName><QualifierName UI="Q000138" MajorTopicYN="Y">chemical synthesis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010938" MajorTopicYN="N">Plant Oils</DescriptorName><QualifierName UI="Q000138" MajorTopicYN="Y">chemical synthesis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013818" MajorTopicYN="N">Thermogravimetry</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D047392" MajorTopicYN="N">beta-Cyclodextrins</DescriptorName><QualifierName UI="Q000138" MajorTopicYN="Y">chemical synthesis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Flavor inclusion complex</Keyword><Keyword MajorTopicYN="N">Kinetics</Keyword><Keyword MajorTopicYN="N">Pyrolysis</Keyword><Keyword MajorTopicYN="N">Thermodynamics</Keyword><Keyword MajorTopicYN="N">Thermogravimetric</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2013</Year><Month>12</Month><Day>9</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>1</Month><Day>4</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>1</Month><Day>16</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>4</Month><Day>9</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>4</Month><Day>9</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>10</Month><Day>20</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24708955</ArticleId><ArticleId IdType="pii">S0144-8617(14)00069-1</ArticleId><ArticleId IdType="doi">10.1016/j.carbpol.2014.01.060</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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