Ảnh hưởng của các phương pháp chế biến nhiệt đến hàm lượng tinh dầu trong các sản phẩm được phối trộn với bột vi bao tinh dầu sả chanh (Cymbopogon citratus)=Effect of heat treatment methods on the content of remaining essential oils in products mixed with lemongrass essential oil microencapsulation powder (Cymbopogon citratus)

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Tác giả: Bích Ngọc Đỗ, Thị Hồng Hoàng, Thị Hồng Nhan Lê, Huỳnh Cang Mai, Dương Vũ Nguyễn, Phú Thương Nhân Nguyễn, Hoàng Danh Phạm, Văn Thịnh Phạm, Bổn Phan, Thị Yến Nhi Trần, Tấn Thành Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2019

Mô tả vật lý:

Bộ sưu tập: Báo, Tạp chí

ID: 472881

Thêm vào giỏ

In this study, lemongrass essential oil microencapsulation powder (Cymbopogon citratus) was successfully implemented by spray drying technology. A number of thermal processing processes were conducted to determine the retention of lemongrass essential oil during processing, including steaming, frying, and baking. The properties of microencapsulation powder are evaluated through the retention of lemongrass essential oil. The wall material used in this study was maltodextrin because of its good properties in water solubility and its ability to store active substances inside. The results have shown that the change of microencapsulation powder concentration did not significantly affect the color of the cake after processing. Oil returning efficiency was the highest when mixed with 10% microencapsulation powder. Analysis of gas chromatography - mass spectrometry (GC-MS) has shown that the main component of lemongrass essential oil were two isomers of Citral (Z-Citral and E-Citral), which were retained after processing.Trong nghiên cứu này, bột vi bao tinh dầu sả chanh (Cymbopogon citratus) được thực hiện thành công bằng phương pháp sấy phun. Một số quá trình chế biến nhiệt được tiến hành khảo sát để xác định hiệu quả của vi bao trong quá trình chế biến, bao gồm hấp, chiên, nướng. Tính chất của bột vi bao được đánh giá thông qua chỉ số hiệu suất vi bao (microencapsulation yield). Chất bao sử dụng trong nghiên cứu này được chọn là maltodextrin vì các đặc tính tốt trong việc hòa tan trong nước và khả năng lưu giữ các hoạt chất bên trong. Kết quả khảo sát cho thấy, sự thay đổi của nồng độ bột vi bao không ảnh hưởng đáng kể đến màu sắc của bánh sau quá trình chế biến. Hiệu suất thu hồi tinh dầu cao nhất khi phối vào 10% bột vi bao. Ngoài ra, phương pháp nướng ít ảnh hưởng đến sự thất thoát tinh dầu so với chiên và hấp. Phân tích sắc kí khí ghép khối phổ (GC-MS) cho thấy thành phần chính của tinh dầu sả là hai đồng phân của Citral (Z-Citral và E-Citral) đều được lưu giữ lại sau quá trình chế biến.

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