风味
乳状液
材料科学
食品科学
化学
化学工程
有机化学
工程类
作者
Sijie Hu,Feng Xiao,Ming Du,Jinfeng Pan,Liang Song,Xiaokang Na,Beiwei Zhu,Xianbing Xu
标识
DOI:10.1016/j.fochx.2023.100759
摘要
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze-thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze-thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze-thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry.
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