柠檬醛微胶囊化研究进展

Research progress of encapsulation and delivery of citral

柠檬醛具有浓烈的柠檬香气,作为重要的香味成分,广泛用于饮料、食品、医药业及化工行业,同时,柠檬醛也可用来合成其他物质。然而柠檬醛容易挥发,而且在酸性环境易发生酸催化的环化反应和氧化反应而变质,产生不良风味,严重限制了其应用性和持效性。通过微胶囊化对植物精油进行包埋,可以有效保护其免受环境条件的影响,屏蔽不良气味,控制和延长其释放,提高贮存稳定性。实现微胶囊化的技术许多,多采用喷雾干燥法、制备水包油乳液、多层乳液、纳米乳液、分子复合物及自组装传递系统等,不同的技术有各自的优缺点。本文主要介绍了微胶囊、纳米乳液、分子复合物及以表面活性剂为基础的传递系统等技术制备柠檬醛微胶囊的研究进展以及不同技术对柠檬醛的稳定、保护、释放作用。

Citral, one of the most important natural flavoring compound with intense lemon aroma and flavor, is widely used as an additive in foods, beverages, fragrances and cosmetics and is welcomed by consumer. Aslo, Citral is also a material to synthsis other compounds. Citral is highly susceptible to acid environment and easy go oxidative degrada- tions. Acid - catalyzed cyclization of citral reduces the intensity of fresh lemon flavor due to its decreased levels and hence results in the formation of variety of undesirable compounds creating off - flavors that limit the shelf - life of acidic citrus flavored foods and beverages. The use of microencapsulation can protect citral from the influence of environmental conditions, shield odor and achieve sustained releasing, which could improve its stability. There are many technology to preparing including spray drying, nanoemulsions, molecular complexes and surfactant- based delivery systems, they all have advantages and disadvantages. This study describes the different technology of preparing citral microcap- sules, illustrated the effect of technology on stability, protection and sustained releasing of citral.