Liposome-fluidic method for aroma masking of cinnamon essential oil in beverage

IF 5 3区工程技术 Q2 ENGINEERING, ENVIRONMENTAL Journal of Polymers and the Environment Pub Date : 2024-10-28 DOI:10.1007/s10924-024-03444-w

Atefeh Farahmand, Seyedeh Fatemeh Mousavi, Bahareh Emadzadeh , Behrouz Ghorani

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Abstract

In this study, we applied a hybrid protection system for encapsulating cinnamon essential oil (CEO) to achieve higher protection, stability, and masking of its intense odor and taste in a beverage system. The CEO was protected in a liposome system with an optimized formulation that maximized encapsulation efficiency while minimizing particle size, polydispersity index and zeta potential. The optimized liposomal formula (lecithin/cholesterol: 5 and wall/CEO: 7.5) was injected as the dispersed phase of the millifluidic system to produce the CEO-loaded liposome in alginate millicapsules. Size and PDI values of optimized liposome were 0.18 and 252.33 nm, respectively. Zeta potential of liposome (-33.03 mV) also confirmed its stability, and CEO was encapsulated in the liposome with high efficiency (81.40%). The feasibility of this novel liposomal-hybrid system for masking the odor and taste of CEO was evaluated in an acidic beverage. The results revealed that samples fortified with hybrid liposomal CEO yielded less cinnamaldehyde (about 20%) in the headspace than those with liposomal CEO. Accordingly, the encapsulation of CEO-loaded liposomes using the liposome-fluidic method considerably affected the release of aromatic compounds from the liposome. It successfully controlled the intense odor of essential oil. The organoleptic results confirmed the HS- GC/MS results.

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饮料中肉桂精油香气掩蔽的脂质体-流体法

在本研究中，我们应用了一种混合保护系统来封装肉桂精油（CEO），以达到更高的保护、稳定性和掩盖其在饮料系统中的强烈气味和味道。在脂质体体系中保护CEO，优化配方最大限度地提高包封效率，同时最小化粒径、多分散指数和zeta电位。优化后的脂质体配方（卵磷脂/胆固醇：5，壁/CEO: 7.5）作为微流体系统的分散相注入，制备海藻酸盐微胶囊中负载CEO的脂质体。优化后的脂质体粒径为0.18 nm， PDI值为252.33 nm。脂质体Zeta电位（-33.03 mV）也证实了该脂质体的稳定性，并以81.40%的效率包封了CEO。对这种新型脂质体-混合体系在酸性饮料中掩盖CEO气味和味道的可行性进行了评价。结果表明，与添加了混合脂质体的样品相比，添加了混合脂质体的样品在顶空产生的肉桂醛较少（约20%）。因此，使用脂质体-流体方法对负载ceo的脂质体进行包封，显著影响了芳香族化合物从脂质体中的释放。它成功地控制了精油的强烈气味。感官结果与HS- GC/MS结果一致。

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来源期刊

Journal of Polymers and the Environment 工程技术-高分子科学

CiteScore

9.50

自引率

7.50%

发文量

297

审稿时长

9 months

期刊介绍： The Journal of Polymers and the Environment fills the need for an international forum in this diverse and rapidly expanding field. The journal serves a crucial role for the publication of information from a wide range of disciplines and is a central outlet for the publication of high-quality peer-reviewed original papers, review articles and short communications. The journal is intentionally interdisciplinary in regard to contributions and covers the following subjects - polymers, environmentally degradable polymers, and degradation pathways: biological, photochemical, oxidative and hydrolytic; new environmental materials: derived by chemical and biosynthetic routes; environmental blends and composites; developments in processing and reactive processing of environmental polymers; characterization of environmental materials: mechanical, physical, thermal, rheological, morphological, and others; recyclable polymers and plastics recycling environmental testing: in-laboratory simulations, outdoor exposures, and standardization of methodologies; environmental fate: end products and intermediates of biodegradation; microbiology and enzymology of polymer biodegradation; solid-waste management and public legislation specific to environmental polymers; and other related topics.