Preparation, structural analysis of alcohol aroma compounds/ 8-cyclodextrin inclusion complexes and the application in strawberry preservation

被引：4
|
作者：
Kou, Xingran [1 ]
Gao, Nan [1 ]
Xu, Xiwei [1 ]
Zhu, Jiamin [1 ]
Ke, Qinfei [1 ,2 ]
Meng, Qingran [1 ]
机构：
[1] Shanghai Inst Technol, Shanghai Res Inst Fragrance & Flavour Ind, Collaborat Innovat Ctr Fragrance Flavour & Cosmet, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
[2] Donghua Univ, Coll Text, Key Lab Text Sci & Technol, Minist Educ, Shanghai 201620, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 457卷
基金：
中国国家自然科学基金; 中国博士后科学基金;
关键词：
Alcohol aroma compounds; 8-Cyclodextrin; Inclusion complex; Inclusion mechanism; Antimicrobial effect; ISOTHERMAL TITRATION CALORIMETRY; BETA-CYCLODEXTRIN; ENCAPSULATION; MECHANISM; FLAVOR; OIL;
D O I：
10.1016/j.foodchem.2024.140160
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The dynamic combination of aromas and cyclodextrins is an important means to achieve their stability and controllability, and accurately revealing their interaction rules is the key to designing and constructing highquality aroma nanocarriers. In this study, the inclusion mechanism between alcohol aroma compounds with different structures and 8-cyclodextrin (8-CD) was studied by combining molecular dynamics simulation and experimental methods. Results showed that the selected alcohol aroma compounds formed inclusion complexes (ICs) with 8-CD in a 1:1 ratio, while alcohol aroma compounds containing cyclic structures were more tightly bound to 8-CD. Van der Waals forces were the primary forces driving the formation and stabilization of the ICs. Cinnamyl alcohol/8-CD ICs showed the most significant antimicrobial effect and notably prolonged the shelf life of strawberries. This study aimed to provide theoretical support for precisely designing and preparing highly stable flavours and fragrances, as well as expanding their application range.
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页数：11
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