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)

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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: 641.6385 Cooking specific materials

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

Mô tả vật lý: 13-18

Bộ sưu tập: Metadata

ID: 492281

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, sản phẩm bột vi nang tinh dầu sả chanh (Cymbopogon citratus) đã được thực hiện thành công bằng công nghệ sấy phun. Một số quy trình xử lý nhiệt được thực hiện để xác định độ lưu lại của tinh dầu sả trong quá trình chế biến, bao gồm: hấp, chiên, nướng. Các đặc tính của bột vi nang được đánh giá thông qua việc lưu giữ tinh dầu sả. Vật liệu làm tường được sử dụng trong nghiên cứu này là maltodextrin vì có đặc tính hòa tan tốt trong nước và khả năng lưu giữ các hoạt chất bên trong. Kết quả cho thấy sự thay đổi nồng độ bột vi nang không ảnh hưởng đáng kể đến màu sắc của bánh sau khi chế biến. Hiệu suất thu hồi dầu cao nhất khi trộn với 10% bột vi nang. Phân tích bằng phương pháp sắc ký khí - khối phổ (GC-MS) cho thấy thành phần chính của tinh dầu sả chanh là hai đồng phân của Citral (Z-Citral và E-Citral), được giữ lại sau khi chế biến.

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