摘要
肉桂醛是一种安全的食品防腐剂及香料。微胶囊技术可以提高肉桂醛的稳定性、改善肉桂醛的风味、扩展肉桂醛的应用范围。综述了肉桂醛微胶囊的制备方法、应用领域及存在的问题,以期为肉桂醛微胶囊的研究提供参考。
Cinnamaldehyde is a safe food preservative and flavor.Microcapsule technology can improve the stability of cinnamaldehyde,improve the flavor of cinnamaldehyde,expand the application of cinnamaldehyde.In this paper,the preparation methods,application fields and existing problems of cinnamaldehyde microcapsules were reviewed,in order to provide reference for the research of cinnamaldehyde microcapsules.
作者
余春平
许春芳
YU Chunping;XU Chunfang(Wuhan Landmark Industrial Co.,Ltd.,Wuhan,Hubei 430000,China)
出处
《农产品加工》
2023年第6期95-97,共3页
Farm Products Processing
关键词
肉桂醛
微胶囊
稳定性
cinnamaldehyde
microcapsule
stability