Release Behavior and Stability of Encapsulated d-Limonene from Emulsion-Based Edible Films
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- 作者：Eva Marcuzzo ; Fr茅d茅ric Debeaufort ; Alessandro Sensidoni ; Lara Tat ; Laurent Beney ; Alicia Hambleton ; Donatella Peressini ; Andr茅e Voilley
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：December 12, 2012
- 年：2012
- 卷：60
- 期：49
- 页码：12177-12185
- 全文大小：347K
- 年卷期：v.60,no.49(December 12, 2012)
- ISSN：1520-5118
文摘
Edible films may act as carriers of active molecules, such as flavors. This possibility confers to them the status of active packaging. Two different film-forming biopolymers, gluten and 喂-carrageenans, have been compared. d-Limonene was added to the two film formulations, and its release kinetics from emulsion-based edible films was assessed with HS-SPME. Results obtained for edible films were compared with d-limonene released from the fatty matrix called Grindsted Barrier System 2000 (GBS). Comparing 喂-carrageenans with gluten-emulsified film, the latter showed more interesting encapsulating properties: in fact, d-limonene was retained by gluten film during the process needed for film preparation, and it was released gradually during analysis time. d-Limonene did not show great affinity to 喂-carrageenans film, maybe due to high aroma compound hydrophobicity. Carvone release from the three different matrices was also measured to verify the effect of oxygen barrier performances of edible films to prevent d-limonene oxidation. Further investigations were carried out by FT-IR and liquid permeability measurements. Gluten film seemed to better protect d-limonene from oxidation. Gluten-based edible films represent an interesting opportunity as active packaging: they could retain and release aroma compounds gradually, showing different mechanical and nutritional properties from those of lipid-based ingredients.