Study On The Encapsulation Behavior And Stability Of Octenyl Succinate Short-Glucan-Chain With Different Conformational Flavors

The use of flavors and fragrances has increased year by year,and flavors play a decisive role in determining the quality of flavors and fragrances.As flavors are volatile,low solubility,and insoluble,which affects the useage and storage of the essence seriously,and also has a great impact on the environment.In addition,flavors are easily affected by environmental conditions,which result in loss of aroma.Encapsulation is often used to slow the release of flavors and reduce volatility.Among them,the cooperation between starch and flavor compounds affects the stability of flavors in food systems,and is a hot spot in food science research recently.In order to understand the physicochemical properties of inclusion complexes formed by different conformational flavors and modified amylose,this study focused on the structure and stability of the inclusion complexes and applied them in cigarette papers to verify their properties.The wall materials of microcapsules mainly include polymers,inorganic materials and polymer-inorganic materials.In this experiment,modified short amylose was selected as the wall material as for it's priority functionals,which was prepared by solvent miscible method.Firstly,a short-chain amylose with a helical structure was prepared by using pullulanase to hydrolyze waxy corn starch.The amphiphilic octenyl succinic acid short glucan chains(OSA-SGC)was obtained by esterification reaction.Encapsulation of three different conformational flavors of linear(n-hexanal,n-heptanal,n-octanal),cyclic(?-caprolactone,?-heptanolactone,?-octanolactone),stereo(2,5 methyl-pyrazine,2,3,5-trimethyl-pyrazine,2,3,5,6-tetramethyl-pyrazine),and their physicochemical properties characterized by encapsulation conditions.Then,the effects of ionic strength and solvent effect on the stability of microcapsules of different conformational flavors were investigated.The main conclusions are as follows:1.The following characterization means the formation of the inclusion complex of the flavors: In FTIR spectrum,the characteristic absorption peak still exists in the flavor substance mixture,and the infrared absorption spectrum shows the superposition of the flavors and the wall material.In the encapsulated flavor,the characteristic peaks of the three linear flavor substances disappeared,indicating that the three linear flavor substances were all embedded in the modified short amylose spiral structure,indicating the formation of the microcapsules.The temperature difference related to the weight loss of the embedded material and the mixture in the TGA can be used to improve the stability of the encapsulated flavor.The temperaturecorresponding to the average degradation rate of the linear to stereoscopic molecule is 298?,307?,315?,The stability relationship is obtained: linear<annular<three-dimensional.The XRD results showed that there were significant differences in the crystal structure between flavors,mixtures and encapsulated flavors,mainly in the number of peaks,peaks shape and positions in the map.These results indicate that the flavor inclusion complex has formed a new object.SEM showed that the formed microcapsules of flavors were spherical,and the size of encapsulated flavors was 90-180 nm.In the same conformation,the encapsulation rate showed a tendency to increase with the increasing number of the carbon atoms.The encapsulation rate and drug loading amount reached 77.83% and 30.91%,respectively.2.GC analysis the stability of the microcapsules of flavors under dry and wet conditions,and the results show that the microcapsules are placed under the condition of aqueous solution,which the flavors' loss is significantly higher than that under dry conditions.It is concluded that moisture has a certain influence on the stability of the microcapsules.The effect of ionic strength and solvent effect on the stability of flavor microcapsules was investigated by LUMsizer.the stability of low concentration and high concentration of NaCl to different conformational flavors was not obvious.It shows that the salt concentration had little effect on the stability of different conformational flavors.The difference is that the overall light transmittance is constant and there has no obvious particle migration.Mixing with different concentrations of DMSO solvent,it was found that the lower concentration of DMSO microcapsule solution was more stable(DMSO can desolve some microcapsules).In the high concentration of DMSO solvent,the overall light transmittance decreased significantly,indicating that the system is unstable and there is obvious particle migration phenomenon.The hydrogen bond has a certain destructive ability,causing the microcapsules to dissociate and the microcapsule system to be dispersed.The flavor microcapsules were prepared by solvent miscible and added to the cigarette paper by surface sizing.The professional sensory evaluation found that by encapsulating the flavors and applying it to the cigarette paper,the embedded flavor microcapsules improved the intensity of cigarette paper compared to the blank cigarette and the unembedded flavor materials,which increasing the intensity,aroma softness and reducing the irritation and noise of the cigarette.