Allicin inclusions with alpha-cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation
文献类型：期刊论文
| 作者 | Zhou, Yong1,2; Feng, Jing1,2; Peng, Hui3; Guo, Tao2; Xiao, Jian3; Zhu, Weifeng1; Qian, Wei3; Zhang, Jiwen1,2 ; Wu, Li2
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| 刊名 | JOURNAL OF FOOD SCIENCE
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| 出版日期 | 2021-08-18 |
| 页码 | 11 |
| 关键词 | allicin inclusion complex odor masking stability alpha-cyclodextrin |
| ISSN号 | 0022-1147 |
| DOI | 10.1111/1750-3841.15882 |
| 通讯作者 | Qian, Wei(qianwei@by-health.com) ; Zhang, Jiwen(jwzhang@simm.ac.cn) ; Wu, Li(wuli@simm.ac.cn) |
| 英文摘要 | Allicin, a chemical found in functional foods, has a variety of beneficial bioactivities but the unpleasent odor and unstability hinder its applications. Isolating products from cyclodextrin (CD) complexation, using beta-CD and its derivatives, is usually a time and energy-consuming process. Herein, a high-efficiency and eco-friendly preparation method of an inclusion (allicin@alpha-CD) formed by allicin and alpha-CD was designed, which turned liquid allicin into crystal particles with high-speed stirring (10,000 r/min) at 25 degrees C for 10 min in water. In vivo and in vitro masking evaluations showed that the inclusion particles could decrease the unpleasant odor of allicin. Molecular docking and experimental characterization results illustrated that the main reason of odor masking was due to the disulfide and thiocarbonyl groups of allicin being partially encapsulated by the cavity of alpha-CD. Compared with the physical mixture, the stability of allicin in allicin@alpha-CD at 60 degrees C for 10 days was 33-fold improved. Overall, this efficient strategy of inclusion provided a promising approach for the industrialization of allicin-related formulations. Practical Application: In this study, an environmentally friendly method of alpha-CD inclusion without the use of organic reagents was designed to solidify and stabilize allicin, which effectively masked the unpleasant odor and taste of allicin. It has contributed greatly to improving the compliance of consumers and provided a new and effective approach to broaden the application of allicin. |
| WOS关键词 | ALLIUM-SATIVUM L. ; BETA-CYCLODEXTRIN ; GARLIC OIL ; TASTE MASKING ; HUMAN BREATH ; MICROENCAPSULATION ; MICROCAPSULES ; STABILITY ; INGESTION ; COMPLEX |
| 资助项目 | National Science Foundation for Young Scientists of China[81803441] ; National Key R&D Program of China[2020YFE0201700] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000685957500001 |
| 出版者 | WILEY |
| 源URL | [http://119.78.100.183/handle/2S10ELR8/298011]  |
| 专题 | 中国科学院上海药物研究所 |
| 通讯作者 | Qian, Wei; Zhang, Jiwen; Wu, Li |
| 作者单位 | 1.Jiangxi Univ Chinese Med, Nanchang, Jiangxi, Peoples R China 2.Chinese Acad Sci, Shanghai Inst Mat Med, Ctr Drug Delivery Syst, Shanghai 201210, Peoples R China 3.By Hlth Co Ltd, Sci & Technol Ctr, Guangzhou 519000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhou, Yong,Feng, Jing,Peng, Hui,et al. Allicin inclusions with alpha-cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation[J]. JOURNAL OF FOOD SCIENCE,2021:11. |
| APA | Zhou, Yong.,Feng, Jing.,Peng, Hui.,Guo, Tao.,Xiao, Jian.,...&Wu, Li.(2021).Allicin inclusions with alpha-cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation.JOURNAL OF FOOD SCIENCE,11. |
| MLA | Zhou, Yong,et al."Allicin inclusions with alpha-cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation".JOURNAL OF FOOD SCIENCE (2021):11. |
入库方式： OAI收割
来源：上海药物研究所
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