The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing.
Food Chem X
; 19: 100759, 2023 Oct 30.
Article
en En
| MEDLINE
| ID: mdl-37780284
ABSTRACT
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze-thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze-thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze-thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry.
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MEDLINE
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En
Revista:
Food Chem X
Año:
2023
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Article