XinYue Hu,Yongchun Huang,Xiangyi Tang,Kunming Zhang,Feng Yang
Flavor is considered one of the most significant factors affecting food quality. However, it is often susceptible to environmental factors, so encapsulation is highly necessary to facilitate proper handling and processing. In this study, the structural changes in starch encapsulation and their effects on flavor retention were investigated using indica starch (RS) as a matrix to encapsulate three flavoring compounds, namely nonanoic acid, 1-octanol, and 2-pentylfuran. The rheological and textural results suggested that the inclusion of flavor compounds improved the intermolecular interactions between starch molecules, resulting in a significant increase in the physicochemical properties of starch gels in the order: nonanoic acid > 1-octanol > 2-pentylfuran. The XRD results confirmed the successful preparation of v-starch. Additionally, the inclusion complexes (ICs) were characterized using FT-IR, SEM, and DSC techniques. The results showed that v-starch formed complexes with Flavor molecules. The higher enthalpy of the complexes suggested that the addition of alcohols and acids could improve the intermolecular complexation between starch molecules. The retention rates of three flavor compounds in starch were determined using HS-GC, with the values of 51.7 %, 32.37 %, and 35.62 %. Overall, this study provides insights into novel approaches to enhance the quality and flavor retention, improve the storability and stability, reduce losses during processing and storage, and extend the shelf life of starchy products.
Shuhuai Li,Guihao Yin,Xuejin Wu,Chunhua Liu,Jinhui Luo
A novel supramolecular imprinted electrochemical sensor was developed for carbofuran (CBF) determination based on a multiwalled carbon nanotube-supported Pd-Ir nanocomposite catalyst (MWCNT/Pd-Ir) with methylene blue (MB) signal amplification. First, MWCNT/Pd-Ir composite nanoparticles were synthesized and used to modify the surface of a glassy carbon electrode; then, a molecular imprinted polymer for CBF was prepared by electropolymerization , with MB-doped o -phenylenediamine as the functional monomer and a 4-tert-butylcalix[8]arene-CBF (4TB[8]A-CBF) supramolecular complex as the template. The electrical signals were controlled though the elution and re-adsorption of CBF. Due to the double catalysis by the MWCNT/Pd-Ir and MB, the current intensity for CBF was obviously amplified. Additionally, because of the double recognition by the 4TB[8]A and MIP, the sensors showed outstanding CBF identification properties. The method was applied to detect CBF in agricultural products, and the satisfactory results were obtained.
危险品化学品经营许可证（带存储）