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KMID : 1134820210500040420
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 4 p.420 ~ p.427
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Preparation of Macro Fragrance Capsule and Its Stability During Storage
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Cha Yong-Jun
Kim Jin-Hyeon
Yu Dae-Ung
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Abstract
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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.
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KEYWORD
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macro capsule, sodium alginate, encapsulation, volatile flavor compounds, storage stability
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