Preparation Of Nano-ethosomal Rose Flavours And Its Properties

Flavor is less stable under normal environment due to light, heat and oxygen. The maintaining of the flavor is key problem since the compounds in the flavor are volatile. Therefore, the release and control of the aromatic components in the flavor are the hot topics in the field of flavor research.Nano-flavors, namely the aromatic components are loaded in nano-carriers, is a new style to maintained-release of aroma to prolong the effectiveness of flavor use. The present study mainly include four aspects: (A) The preparation and characterization, and the stability of the nano-ethosomes loaded aromatic components are studied by dynamic light scattering (DLS) and transmission electron microscopy (TEM); (B) Release of aroma with time extension from the nano-ethosomes loaded aromatic components at different temperature were determined by sensory judgment of humans,analysis of Gas Chromatography-Mass Spectrometer (GC-MS) and assay of electronic nose (e-nose)intelligent system; (C) The effect on the stability of and the maintained-release of aroma the nano-ethosomes loaded aromatic components after (-)-epigallocatechin gallate (EGCG),a natural functional compound, was merged to the nano-ethosomes. The mainly results are listed as below:(1) Nano-ethosomal rose flavor and EGCG-nano-ethosomal rose flavor were prepared using soya bean lecithin, ethanol, rose essential oil and/or EGCG, which showed suitable size and structure with 79.6 nm and 98.2nm, and present excellent flavor.(2) The nano-ethosomal rose flavors showed good stability after a storage of 6 months at 4 ℃, and months at 25 ℃.(3) The nano-ethosomal rose flavors exhibited a maintained-release of aroma, which were demonstrated by sensory evaluation, GC-MS determination and analysis of intelligent electronic nose system. EGCG endows the function of anti-oxidation to the nano-ethosomal rose flavor, and it also contributes minor action to stabilize the nano-ethosomal rose flavors.(4) Nano-ethosomal rose flavor and EGCG-nano-ethosomal rose flavor could prolongate available release of aroma 2 h at 25 ℃ and 1 h at 35 ℃. These nano-ethosomal rose flavors possess potential usage as cosmetics or flavoring agents in food and environmental field.