Abstract：
Flavor is considered one of the most significant factors affecting food quality. However, it is often susceptible to environmental factors, so encapsulation is highly necessary to facilitate proper handling and processing. In this study, the structural changes in starch encapsulation and their effects on flavor retention were investigated using indica starch (RS) as a matrix to encapsulate three flavoring compounds, namely nonanoic acid, 1-octanol, and 2-pentylfuran. The rheological and textural results suggested that the inclusion of flavor compounds improved the intermolecular interactions between starch molecules, resulting in a significant increase in the physicochemical properties of starch gels in the order: nonanoic acid > 1-octanol > 2-pentylfuran. The XRD results confirmed the successful preparation of v-starch. Additionally, the inclusion complexes (ICs) were characterized using FT-IR, SEM, and DSC techniques. The results showed that v-starch formed complexes with Flavor molecules. The higher enthalpy of the complexes suggested that the addition of alcohols and acids could improve the intermolecular complexation between starch molecules. The retention rates of three flavor compounds in starch were determined using HS-GC, with the values of 51.7 %, 32.37 %, and 35.62 %. Overall, this study provides insights into novel approaches to enhance the quality and flavor retention, improve the storability and stability, reduce losses during processing and storage, and extend the shelf life of starchy products.
摘要：
风味被认为是影响食品质量的最重要因素之一。然而,它通常容易受到环境因素的影响，因此,封装对于促进适当的处理和加工是非常必要的。在这项研究中,研究了淀粉包封的结构变化及其对风味保持性的影响，使用in淀粉（RS）作为基质来包封三种风味化合物，即壬酸，1-辛醇，和2-戊基呋喃。流变学和质构结果表明，包含风味化合物改善了淀粉分子之间的分子间相互作用，导致淀粉凝胶的物理化学性质显著增加,顺序为:壬酸>1-辛醇>2-戊基呋喃。XRD结果证实了v-淀粉的成功制备。此外,用FT-IR对包合物(IC)进行了表征，SEM,和DSC技术。结果表明，v-淀粉与风味分子形成复合物。配合物的较高焓表明醇和酸的添加可以改善淀粉分子之间的分子间络合。利用HS-GC测定了三种风味化合物在淀粉中的保留率。值为51.7%，32.37%,35.62%。总的来说,这项研究提供了对提高质量和风味保留的新方法的见解，提高储存性和稳定性，减少加工和储存过程中的损失，并延长淀粉产品的保质期。
