Macro fragrance capsule composed alginic acid, and Tween 60 as wall materials and mixed herbal scents (lemongrass, rosemary, lavender, and cinnamon, 3:3:3:1 ratio, v/v) as core material was prepared in this study, and the stability of the flavor compounds in macro fragrance capsule during storage was analyzed. The moisture content during the storage of the fragrance capsule gradually decreased to 28 day of storage. In the flavor holding capacity, the amount of flavor was volatilized with storage times, and the reduction up to 10 days was significant (P<0.05), and after that fluctuates, whereas the odor intensity of fragrance capsule decreased with storage times. A total of 56 compounds were identified, including terpenes (18), terpene alcohols (17), aldehydes and ketones ( 14), esters (6), and acid (1). The content of linalyl acetate was the most amount with 10,039.48 μg, followed by linalool (4,375.41 μg), (E)-citral (4,246.77 μg), (Z)-citral (3,347.88 μg), eucalyptol (2,267.33 μg), camphor isomer (2,266.45 μg), and (E)-cinnamaldehyde (1,880.33 μg) in that order. The antimicrobial activity of mixed fragrances against four of food poisoning bacteria was proved until 20 day, which is with over 1,000 ppm level.
The purpose of this study was the optimization of the synbiotics of Lactobacillus plantarum D-12 isolated and identified from kelp kimchi with inulin, which is widely used as a prebiotic, using encapsulation technology and response surface methodology (RSM). Inulin concentration [x1, (w/v)], inlet temperature [x2, °C], synbiotics yield (Y1), and survival rate of L. plantarum D-12 (Y2) were designated as independent and dependent variables for the optimization of the synbiotics of L. plantarum D-12 using RSM. Y1 was increased by increasing x1 and x2, whereas it decreased at x1 over 30% due to adhesion loss in the spray dryer vessel due to the increasing stickiness of the synbiotic solution. Y2 was decreased by increasing x1 and x2. Based on the ANOVA result, response models for Y1 and Y2 obtained from RSM were suitably fitted to a quadratic model. The predicted optimum x1 and x2 were 32% and 80°C. Based on the predicted optimum x values (x1, x2), the predicted Y values were 71.70% and 97.43% for Y1 and Y2 and the measured Y values were 75.35±0.58% and 98.12±0.46% for Y1 and Y2, respectively. The results of this study are expected to contribute to the probiotic industry by confirming the potential of prebiotics as a replacement for existing coating materials through the synbiotic optimization of L. plantarum D-12 with inulin.
The objective of this study was to find the optimal commercial sterilization technology for squeezed yuzu (Citrus junos) juice by analyzing microbes, antioxidant activity, and physicochemical properties after commercial sterilization [LTLT (low temperature long time) at 60°C for 30 min, HTST (high temperature short time) at 75°C for 1 min, and HPP (high pressure processing) at 500 MPa for 3 min]. Juices were stored for 84 days at 4°C after sterilization, during which no microbes were detected. Juice pH was not a significant difference regardless of treatments, but significant differences were observed in °Brix and color values between HTST and LTLT treatments and HPP treatment due to the conversion of pectin into reducing sugars and carotenoid pigment changes during thermal treatments. HPP treatment resulted in 90% and 10% higher DPPH radical scavenging activity and total phenol contents, respectively, compared to HTST treatment, which was attributed to the destruction of phenol and vitamin C during thermal treatment. This study shows that HPP was the most effective sterilization technology because it effectively maintained antioxidant activity and physicochemical properties and extended the shelf life of squeezed yuzu juice. Furthermore, our results suggest HPP should be considered the sterilization technology of choice in the juice industry.
To determine the optimum temperature of reaction flavor for preparing savory microencapsulation powder, five reaction precursors, viz., glutamic acid 0.33% (w/v), proline 0.99% (w/v), methionine 0.42% (w/v), glycine 0.41% (w/v), and fructose 0.5% (w/v), were added to the hydrolysate of soy sauce residue and reacted for 2 hours at 3 conditions (95, 110, and 125°C). A total of 42 volatile flavor compounds were identified at 95°C (34), 110°C (34), and 125°C (35), respectively. Aldehydes and ketones (10) were the most common, followed by acids (8), alcohols (6), furans (6), sulfur-containing compounds (6), aromatic hydrocarbons (5), and a miscellaneous compound (1). However, based on the odor value (OV), the dominant compounds identified were 2-methylpropanal (malty), 3-methylbutanal (malty, cocoa-like), phenylacetaldehyde (honey, flowery), 2-methoxyphenol (burnt/smoky), 4-vinyl-2-methoxyphenol (woody, burnt), 2-methylpropanoic acid (rancid), dimethyl disulfide (cooked onion-like), dimethyl trisulfide (onion-like), and methional (cooked potato-like). Quantitative descriptive analysis (QDA) revealed that the positive odor and taste (soy sauce-like, meaty, and nutty) were higher at 95°C. Based on the QDA and OV values obtained, the optimal condition for reaction flavor was determined to be 2 hours at 95°C. Furthermore, it was observed that temperature conditions had no effect on the processing characteristics of microencapsulation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.