Effect of natural deep eutectic solvents on the stability of food-grade flavor encapsulates

• Grant number: 24/13974-8
• Support Opportunities: Scholarships in Brazil - Master
• Start date: October 01, 2024
• End date: August 31, 2026
• Field of knowledge: Physical Sciences and Mathematics - Chemistry
• Principal Investigator: Stanislau Bogusz Junior
• Grantee: Letícia Tagliavini de Assis
• Host Institution: Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil
• Associated research grant: 22/03229-8 - Synthesis, characterization and applications of natural deep eutectic solvents (NADES), AP.PNGP.PI

Abstract

In this research, NADES will be tested for their ability to stabilize food-grade aromas. For this purpose, natural citrus aromas such as orange and/or tangerine essential oil will be subjected to the microencapsulation process by forming inclusion complexes with cyclodextrins and/or by spray drying. For the use of spray drying, essential oil, NADES, potato starch maltodextrin and ultrapurified water in a Milli-Q system will be used in the proportion of 1.0:1.0:1.5:1.5:3.5, respectively. As a control, a microencapsulation of aroma will be prepared without the use of NADES. The mixture will then be homogenized in a turrax and immediately dried in a Lab Plant SD-05 dual-fluid spray dryer (1.5 mm diameter) at a temperature of 180 °C, air flow rate of 73 m3 h-1, air inlet temperature: 180 ± 2 °C, air outlet temperature: 115 ± 3 °C and flow rate: 0.7 L h-1. For the formation of complexes with cyclodextrins, these will be solubilized in a solution of ethanol and water with constant stirring and heating with subsequent addition of essential oil with and without NADES diluted in ethanol by dropwise addition. The mixture will remain in the refrigerator overnight to precipitate and the next day the material will be lyophilized to obtain the inclusion complexes. The microencapsulated aromas with and without the presence of NADES will be stored at room temperature for ninety days and, during this period, the volatile profile of the aromas will be evaluated by GC-MS in relation to their stability against oxidation (presence of oxygenated and epoxidized compounds), aroma retention capacity and aroma release capacity in aqueous model solution. For the chromatographic analysis of the volatile profile, the method developed and optimized in our research group will be used.