Studies On Controlled Release Of Chongcai (Brassica. Juncea Var. Latipa) By Gel Complex

Chongcai (Brassica. juncea var. latipa) was a green annual herb grown in China, it belonged to the Cruciferae Family and was especially popular along the Yangtze River, it was well known for its strong pungent flavor as well. The domestic researches focused on the volatile flavor compounds of Chongcai, However, There are still many issues to be studied further, such as the main types and quantities of glucosinolates-the precursor of flavor components in Chongcai, the main food processing factors in the impact of Chongcai, and the main mechanism of the controlled release of flavor components. In this study, the above issues were discussed. The main results are as follows:1. There are 9 main glucosinolates in Chongcai, and the thermal degradation of which were all fitted well to the first-order thermal degradation kinetics. The 3 treatments mainly influenced Aliphatic glucosinolates, but not Indole glucosinolates. Steaming mostly promoted the degradation of total glucosinolates, but Microwave treatment mostly induced the degradation of aliphatic glucosinolates. Flavor compounds volatiles more quickly under Microwave and Blanching, and they both correlated negatively to total flavor components; however, flavor compounds volatiles more slowly under Steaming, and they correlated positively to total flavor components.2.7 main flavor compounds have been detected in Chongcai-Gel complexes. Pectin/xanthan complex showed the best ability in trapping pungent flavor, while in Xanthan/CMC-Na complex, not only did the volatiles release sharply, but quickly formed new components:Dimethyl disulfide and Dimethyl trisulfide. A pseudo-second order kinetics model could be applied to illustrate the color protection by four gel complex, with Pectin/CMC-Na as the best in protecting green, Pectin/CMC-Na/Xanthan as the second.3. Embedding AITC with single gel, CMC-Na had the best embedding characteristics, while embedding AITC with complex gels, Pectin/Xanthan had the best embedding characteristics, complex gels was better than single gel in AITC microcapsules. The release characteristic was better in pectin among single gel and better in Pectin/Xanthan among complex gels. Pectin/Xanthan had more rigid structure than other gel complex, while CMC-Na/Xanthan had the weakest structure.4. Among all sauce bases, base with 5% potato starch represented the best controlled release characteristics of AITC, and base with 7% potato starch followed. Base with 3% potato starch represented the best color retention characteristics, however, colorant had to be added in order to improve its quality. G’and G " values suggested that structure of these sauce bases was near solid structure, which was the character structure of sauce and emulsion. The structure of sauce bases are the main reason for the difference of flavor binding.