| The vanilla essential oil has been investigated as raw material in this research.First of all,comparing the effect of two classical shell materials on the vanilla essential oil,it was studied on a new shell material-jackfruit seed starch on novel microcapsules containing vanilla flavor.Vanilla essential oil microcapsules were prepared and compared analysis based on four physical methods.The next step was to evaluate flavor and quality for the best preparation.Lastly,this thesis optimized the process for microcapsule technique of vanilla essential oil.Vanilla essential oil was microencapsulated by different shell materials including jackfruit seed starch(JM),chitosan(CM),and ?-cyclodextrin(?M)based on the ultrasonic method.The effects were compared among the different shell materials when the yield,encapsulation efficiency,storage stability and slow-releasing potential were used as evaluation indexes.The results showed that the yield of ?M and CM were 87.99%and 86,35%,meanwhile,the encapsulation efficiency(EE)of these two microcapsules were 77.92%and 76.64%,respectively.While the yield and EE of JM were 84.82%and 79.33%,respectively.At the same time,the results of peroxide value and the aroma intensity also demonstrated that JM had good storage stability and slow-releasing potential so that its shelf life could reach 250 days.In order to compare the quality of microcapsules,microencapsulation of vanilla essence oil with jackfruit seed starch shell materials,were prepared with four kinds of physical methods including saturated water solution method(BH),paste method(FZ),ultrasonic method(CSB),spray-drying method(PW).They were comparatively evaluated by measuring yield,embedding rate,loadings,Fourier Transform Infrared Spectroscopy(FTIR),slow-releasing,storage stability and other indices.As a result,The BH showed vanillin retention rate of 49.11%and peroxide value of 14.24 mmol/kg,respectively.These explained that the BH showed the best slow-releasing potential and storage stability among four kinds of microcapsules.Compared to the other three kinds of methods,BH was the best preparation method for microcapsule of vanilla essential oil based on the all comprehensive indices.To selecting significant effects of single factors,and determine the optimum embedding conditions,the conditions were investigated for saturated aqueous solution method when vanilla essential oil was microcapsuled by jackfruit seed starch.Five main variables were studied including the ratio of wall material to vanilla essential oil,embedding time and temperature,which were of significance for the yields and a Box-Benhnken Design(BBD)was used based on the results of a single factor tests.This resulted in the optimal condition in regards of the ratio of wall material to vanilla essential oil,embedding time and temperature at 7.5:1(g:g),72 min,and 54 ?,respectively.Under the optimal condition,the experimental yield of microcapsule was 95.46%,encapsulation efficiency and oil content of the essential oil microcapsule reached 76.35%and 27.73%.The flavor characters of vanilla essential oil microcapsules that were embedded by jackfruit seed starch based on saturated water solution method,were comprehensively assessed by sensory evaluation and flavor analysis,moreover,the correlation was investigated between sensory properties and flavors.The results of sensory evaluation indicated that microcapsules had good physical state and flavor.The results of Gas chromatography-mass spectrometry showed that the contents of main volatile substances had significantly changed(p?0.05)after the microcapsule.More than 90%of the components of essential oil were embedded in microcapsules,and its the relative quantities of vanillin were increased,which was 51.2 mg/100g. |
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