High-stable aroma microcapsule powder with sweetening effect and preparation method and application thereof

Abstract

The present application relates to a kind of high-stable aroma microcapsule powder with sweetening effect and its preparation method and application.The present application comprises the following steps: mixing β-cyclodextrin and gum arabic, dissolving in water, heating and continuously stirring until completely dissolved, forming uniform, clear wall material composite solution, then cooling the solution;Add aroma compound to the wall material composite solution, constant temperature stirring, so that the aroma compound is fully included and emulsified by the wall material, forming stable core material-wall material composite emulsion mixture;The emulsion mixture is homogenized and freeze-dried, and the water is completely removed to obtain dry high-stable aroma microcapsule powder with sweetening effect.Compared with the prior art, the high-stable aroma system of the present application can reduce the volatility of aroma substances by 58%~78% during processing and storage.In addition, using the present application can achieve a 10%~25% increase in sweet taste perception intensity under the same sucrose addition amount.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a highly stable aroma microcapsule powder with sweetening effect, its preparation method and application. Background Technology

[0002] The demand for low-sugar, low-calorie foods continues to grow, and maintaining a pleasant sweetness experience while reducing added sugar has become a key challenge for the food industry. Currently, enhancing sweetness perception through cross-modal interactions between aroma and taste is considered a promising sugar reduction technology.

[0003] Patent CN117694404B discloses a processed cheese with sugar reduction and sweetening effects and its preparation method. Based on the interaction between aroma and taste, by increasing the flavor compound system of δ-dodecanolactone and 2,3-butanedione with aroma synergistic effect, the amount of sucrose added in the processed cheese is reduced while synergistically enhancing the milky and fruity aroma characteristics of the processed cheese, thereby achieving the effect of sugar reduction and sweetening.

[0004] However, aroma compounds suitable for this strategy generally suffer from problems such as high volatility, low water solubility, and poor chemical stability. For example, the aroma compound δ-dodecanolide in patent CN117694404B is easily hydrolyzed, and 2,3-butanedione is highly volatile. They are easily lost or degraded during food processing and storage, resulting in uncontrollable and short-lasting aroma and sweetness enhancement effects, making it difficult to achieve stable industrial application.

[0005] To address the aforementioned issues, encapsulation of aroma compounds can significantly improve their stability in complex food matrices, control their release behavior, and enhance their dispersibility in aqueous phases. This technology helps extend the duration of action of aroma components, ensuring their flavor retention throughout the product's shelf life.

[0006] Patent CN118000409A discloses a method for preparing allulose-vanillin microcapsules and its application, including a dual emulsion preparation step, an AC electric field treatment step, and a spray drying step. By employing AC electric field superimposed spray drying to prepare allulose-vanillin microcapsules, the adsorption and binding forces of allulose and vanillin molecules on the water-oil phase are strengthened, effectively improving the encapsulation efficiency and vanillin retention rate. Furthermore, cross-modal interactions are utilized to reduce the sucrose content in food, achieving the goal of "reducing sugar without reducing sweetness," thus solving the problems of insufficient sweetness enhancement and limited microcapsule encapsulation efficiency of flavor substances in existing technologies. However, the process conditions of this patent are relatively complex, requiring a dual emulsion step, an AC electric field treatment step, and spray drying.

[0007] Patent CN119896311A discloses a method for enhancing the sweetness of carbohydrates using an aroma substance containing isoeugenol. This method employs an aroma substance containing isoeugenol and optimizes its physicochemical properties and release characteristics through encapsulation technology, combining it with carbohydrates to increase sweetness. Specifically, this method encapsulates the aroma substance isoeugenol into an aroma compound, providing stability and sustained-release effects. The encapsulation compound is then mixed with carbohydrates, further strengthening the interaction between the carbohydrates and sweet taste receptors. However, this method uses isoeugenol as the sole aroma component and a single γ-cyclodextrin as the encapsulation material. While its core objective is to enhance the interaction between isoeugenol and sweet taste receptors and improve the sweetening effect, it does not address the storage stability, sustained-release properties, or sensory sweetening effect of the aroma substance, nor does it propose solutions for the volatility loss of the aroma substance.

[0008] Therefore, developing an aroma product with a high degree of stable sweetening effect, achieving efficient loading of aroma compounds and stable preservation during processing and shelf life, is of great innovative significance and market value for promoting the industrial application of sugar reduction technology. Summary of the Invention

[0009] The purpose of this invention is to overcome the problems of easy loss and instability of aroma substances when enhancing sweetness through aroma compensation during the process of reducing sugar in food, and to provide a highly stable aroma microcapsule powder with sweetening effect, its preparation method and application.

[0010] The highly stable aroma microcapsule powder provided by this invention can efficiently encapsulate aroma compounds, ensuring their stability during processing and storage, and extending the duration of enhanced sweetness perception in food while improving the intensity of sweetness perception.

[0011] The objective of this invention can be achieved through the following technical solutions: In a first aspect, the present invention provides a highly stable aroma microcapsule powder with a sweetening effect, comprising a wall material and a core material, wherein the core material is fully encapsulated by the wall material; The mass ratio of the wall material to the core material is 1:4 to 1:6; The wall material comprises β-cyclodextrin and gum arabic, wherein the mass ratio of β-cyclodextrin to gum arabic is 1:1 to 2:3; The core material is an aroma compound.

[0012] Preferably, the aroma compound is selected from one or more of trans-2-hexenal, n-hexanal, or n-hexanol.

[0013] More preferably, the aroma compound is selected from two or three of trans-2-hexenal, n-hexanal, and n-hexanol.

[0014] More preferably, the aroma compound is selected from one of the following: A composition of trans-2-hexenal and n-hexanol, wherein the weight ratio of trans-2-hexenal to n-hexanol is 20:1; A composition of trans-2-hexenal and n-hexanal, wherein the weight ratio of trans-2-hexenal to n-hexanal is 10:1; A composition of n-hexanol and n-hexanal, wherein the weight ratio of n-hexanol to n-hexanol is 3:5; A composition of trans-2-hexenal, n-hexanal and n-hexanol, wherein the weight ratio of trans-2-hexenal, n-hexanal and n-hexanol is 50:3:5.

[0015] Secondly, the present invention provides a method for preparing a highly stable aroma microcapsule powder with a sweetening effect, comprising the following steps: S1: Preparation of wall material composite solution: Mix β-cyclodextrin with gum arabic, dissolve in water, heat and stir continuously until completely dissolved to form a homogeneous and clear wall material composite solution, and then cool the solution; S2: Add the aroma compound to the wall material composite solution prepared in step S1, stir at a constant temperature, so that the aroma compound is fully encapsulated and emulsified by the wall material to form a stable core material-wall material composite emulsion mixture. S3: Homogenize and freeze-dry the emulsion mixture obtained in step S2 to completely remove moisture, and obtain a dry, highly stable aroma microcapsule powder with sweetening effect.

[0016] Preferably, in the emulsion mixture of core material and wall material composite, the mass percentages of β-cyclodextrin, gum arabic, water, and aroma compounds are 2.5%~3%, 2.5%~3%, 92%~94%, and 1%~1.5%, respectively.

[0017] In one embodiment of the present invention, in step S1, the temperature is heated to 58-62°C and then cooled to 38-42°C.

[0018] Preferably, in step S2, the aroma compound is selected from one or more of trans-2-hexenal, n-hexanal, or n-hexanol, all of which are natural and healthy food-grade flavorings.

[0019] In one embodiment of the present invention, in step S2, the temperature is maintained at 38-42°C, and the stirring process is carried out by magnetic stirring or gentle mechanical stirring at a speed of 200-500 rpm for 8-12 hours.

[0020] In one embodiment of the present invention, in step S3, homogenization is performed at a speed of 10000-12000 rpm (e.g., 11000±100 rpm) for 13-17 min; freeze drying is performed for 20-28 h (e.g., 24 h).

[0021] Thirdly, the present invention provides the application of highly stable aroma microcapsule powder with sweetening effect in the preparation of food.

[0022] The highly stable aroma microcapsule powder with sweetening effect serves as an aroma additive and can also reduce the amount of sugar added to food. In addition, the combination of trans-2-hexenal, n-hexanal and n-hexanol specially selected in this application serves as an aroma substance. The aroma substances have a synergistic effect and can significantly compensate for the loss of sweetness perception due to the reduction of sugar (such as sucrose) in food through cross-modal interaction between smell and taste, thereby enhancing the sweetness perception intensity by 10% to 25%.

[0023] In one embodiment of the present invention, the application of highly stable aroma microcapsule powder with sweetening effect in the preparation of sugar-reduced foods is provided.

[0024] In one embodiment of the present invention, the method for preparing the sugar-reduced food is as follows: adding highly stable aroma microcapsule powder with sweetening effect to the target sugar-reduced food system, and then dispersing, homogenizing and subsequently stabilizing the system to finally obtain a sugar-reduced food that reduces sugar without reducing sweetness.

[0025] In one embodiment of the present invention, the sugar-reduced food is a fruit juice simulation system with a sucrose content of 4% to 6%, a citric acid content of 0.13% to 0.16%, a sodium citrate content of 0.04% to 0.06%, a pectin content of 0.25% to 0.3%, and a water content of 93% to 95%.

[0026] In one embodiment of the present invention, the aroma compound content of the highly stable aroma microcapsule powder with sweetening effect in the sugar-reduced food is as follows: (1) trans-2-hexenal 0.005%, n-hexanol 0.0003%, n-hexanal 0.0005%; (2) trans-2-hexenal 0.02%, n-hexanol 0.001%; (3) 0.01% trans-2-hexenal and 0.001% n-hexanal; (4) 0.0003% hexanol and 0.0005% hexanol.

[0027] The core of this invention lies in its use of specific wall material combinations in conjunction with screened aroma compounds. Through an encapsulation process, the resulting aroma microcapsule powder reduces the volatilization rate of aroma substances by 58% to 78% during processing and storage. Furthermore, it enhances specific aroma properties through the synergistic effect between specific aroma compounds, improves sweetness perception intensity through cross-modal perception, effectively compensating for the loss of sweetness perception due to sugar reduction, and prolonging the duration of enhanced sweetness perception. Applying this technology, a 10% to 25% increase in sweetness perception intensity can be achieved with the same amount of sucrose added.

[0028] This application utilizes the synergistic effect between aromas to further enhance the sweetness perception effect of aroma microcapsule powder, providing reliable technical support for achieving "reduced sugar and increased sweetness" through aroma regulation.

[0029] Compared with the prior art, the present invention has the following beneficial effects: (1) A composite wall material system composed of β-cyclodextrin and gum arabic was adopted, and the encapsulation and emulsification processes were optimized to achieve efficient encapsulation of aroma compounds such as trans-2-hexenal, n-hexanol, and n-hexanal. This structure can effectively block the adverse effects of light, heat, oxygen, and moisture, so that the aroma substances remain highly stable during food processing and long-term storage, and the volatility loss is significantly reduced by 58%~78%, solving the technical problems of easy degradation and short aroma retention time when directly added.

[0030] (2) There is a synergistic effect of aroma among trans-2-hexenal, n-hexanol and n-hexanal, and there is a sweetening effect. Through the cross-modal interaction of olfaction and taste, it can significantly compensate for the loss of sweetness perception due to the reduction of sugar (such as sucrose) and enhance the sweetness perception intensity by 10%~25%. Attached Figure Description

[0031] Figure 1 The above are schematic diagrams of the thermogravimetric analysis results of Examples 1-3 and Comparative Examples 1-3.

[0032] Figure 2 This is a schematic diagram showing the sustained-release performance results of Examples 1-3 and Comparative Examples 1-3.

[0033] Figure 3 This is a schematic diagram showing the storage stability results of Examples 1-3 and Comparative Examples 1-3.

[0034] Figure 4 This is a schematic diagram showing the sensory evaluation results of the sweetness of the aroma microcapsule powders prepared in Examples 1-3 after being mixed in a specific ratio and added to a fruit juice simulation system. Detailed Implementation

[0035] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. These embodiments are implemented based on the technical solution of the present invention, providing detailed implementation methods and specific operating procedures. However, the scope of protection of the present invention is not limited to the following embodiments.

[0036] The testing methods used in this invention: Methods for determining embedding efficiency: Construction of the standard curve: A series of standard solutions of different concentrations of trans-2-hexenal (1 mg / mL, 1.2 mg / mL, 1.4 mg / mL, 1.6 mg / mL, 1.8 mg / mL, 2 mg / mL) and n-hexanal (2 mg / mL, 3 mg / mL, 4 mg / mL, 5 mg / mL, 6 mg / mL, 7 mg / mL) were prepared using anhydrous ethanol as a blank control. A full wavelength scan was performed using a UV-Vis spectrophotometer in the wavelength range of 200 nm to 400 nm to determine the maximum absorption wavelength of each aroma substance. The absorbance values ​​(OD) of each concentration of standard solution at the maximum absorption wavelength were recorded, and a standard curve was plotted with concentration on the x-axis and absorbance on the y-axis.

[0037] Since hexanol could not be measured by ultraviolet spectrophotometry, headspace solid-phase microextraction-gas chromatography (HS-SPME-GC) was used to determine the total aroma compounds and surface aroma compounds. Chromatographic conditions: VF-WAXms column (60m × 0.25mm × 0.25μm); injection port temperature 250℃; carrier gas high-purity helium (99.99% purity), flow rate 1mL / min; splitless injection. Temperature program: initial temperature 40℃, held for 3 min; increased to 150℃ at 4℃ / min; then increased to 200℃ at 5℃ / min, held for 2 min; then increased to 230℃ at 10℃ / min, held for 10 min. Detector: Flame ionization detector (FID), temperature 300℃; air flow rate 400mL / min; hydrogen flow rate 30mL / min; make-up gas (nitrogen) flow rate 25mL / min. Headspace extraction conditions: Accurately measure 5 mL of sample into a 15 mL headspace vial, add the rotor, and seal. After equilibration in a 55°C water bath for 10 min, insert the DVB / CAR / PDMS extraction fiber and extract at 55°C for 45 min at a height of 2–3 cm above the liquid surface, with a stirring speed of 400 rpm. Immediately after extraction, insert the fiber into the GC inlet and desorb at 250°C for 5 min.

[0038] Construction of the standard curve: A series of standard solutions of n-hexanol with different concentrations (100 μg / mL, 200 μg / mL, 300 μg / mL, 400 μg / mL, 500 μg / mL, and 600 μg / mL) were prepared using deionized water as the solvent. The peak areas of each concentration standard solution were measured, and the standard curve was plotted with concentration on the x-axis and peak area on the y-axis.

[0039] Two 50 mg portions of aroma microcapsule powder were accurately weighed and added to 10 mL of deionized water respectively. The first sample was sonicated (40℃, 20 kHz, 800 W) for 40 min, then centrifuged at 4℃ / 12,000×g for 30 min, and the supernatant was collected. The precipitate was washed three times with deionized water, and the washings and supernatants were combined. The absorbance was measured at the maximum absorption wavelength, and the peak area was determined. The total aroma substance content (M) was calculated according to the standard curve. TS The second sample was not sonicated but centrifuged directly under the same conditions. The precipitate was washed three times with deionized water. The supernatant and washing liquid were combined, and the absorbance was measured at the maximum absorption wavelength. The peak area was determined, and the content of surface aroma substances (M) was calculated. S ).

[0040] Encapsulation ratio (EY) calculation formula: .

[0041] Among them, M TS and M S These represent the total aroma content and the surface aroma content, respectively.

[0042] Stability testing: Thermogravimetric analysis (TGA) was performed on the aroma microcapsule powder. Nitrogen atmosphere: 30 L / min; heating rate: 10°C / min; temperature range: 30°C to 700°C.

[0043] Determination of sustained-release performance: Accurately weigh 0.2g of aroma substance and aroma microcapsule powder containing 0.2g of aroma substance into a small beaker, place them in a 100°C oven, and take samples every 2 hours to determine the volatility of the aroma substance and aroma microcapsule powder. Calculate the volatility using the formula: In the formula: M0 represents the initial mass of the sample (g), and M1 represents the remaining mass of the sample.

[0044] Storage stability test: Equal masses of aroma microcapsule powder and pure aroma substances were placed separately in a fruit juice simulation system and stored at 30℃ for 24 days. Samples were taken every 3 days. The aroma microcapsule powder sample was ultrasonically treated for 40 min before aroma content determination. The aroma substance content was determined using HS-SPME-GC (chromatographic and extraction conditions as above). The retention rate (Y) of the aroma substances was calculated using a formula. Where V0 represents the initial content of aroma substances in the aroma microcapsule powder, V t This indicates the aroma content retained in the aroma microcapsule powder at time t.

[0045] Sensory evaluation methods for aroma properties: Sensory evaluation: A sensory evaluation panel of 10 experienced sensory evaluators (5 men and 5 women) conducted sensory evaluations of the aroma of the samples. The sensory evaluators scored the perceived interaction of different aroma microcapsule powders with sweet, floral, fruity, and green aroma properties from 0 (lowest) to 10 (highest). The results were the average of the scores from the 10 sensory evaluators, and all sensory evaluation experiments were repeated 3 times.

[0046] Table 1 Sensory Evaluation Aroma Evaluation Scoring Criteria

[0047] Sensory evaluation methods for sweetness perception intensity: A sensory evaluation panel of 10 experienced sensory evaluators (5 men and 5 women) conducted a sensory evaluation of the sweetness of the samples.

[0048] And the evaluation and scoring criteria: Sensory evaluation used a 10-point scoring system (0-10 points). Sensory evaluators scored the perceived sweetness intensity of the juice simulation system with different aroma microcapsule powders from 0 (lowest) to 10 (highest). The result was the average of the scores from 10 sensory evaluators. All sensory evaluation experiments were repeated 3 times.

[0049] Table 2 Sensory Evaluation Sweetness Rating Criteria

[0050] Example 1: Preparation of a powdered aroma encapsulation system (highly stable aroma microcapsule powder with sweetening effect) S1: Mix 2.5% β-cyclodextrin and 2.5% gum arabic by mass percentage, dissolve in 94% water, heat at 60±2℃ and stir continuously until completely dissolved to form a homogeneous and clear wall material composite solution, and then cool the solution to 40±2℃ for later use.

[0051] S2: Slowly add 1% trans-2-hexenal to the wall material composite solution prepared in step S1, and stir continuously at 200-500 rpm for 10±2h under constant temperature of 40±2℃, so that trans-2-hexenal is fully encapsulated and emulsified by the wall material to form a stable core material-wall material composite emulsion mixture.

[0052] S3: Homogenize the emulsified mixture obtained in step S2 at 11000±100 rpm for 15±2 min in a high-speed dispersion homogenizer, then pre-freeze it, and then freeze-dry it in a vacuum freeze dryer for 24 h to completely remove moisture, and obtain a dry aroma powder product, namely a highly stable aroma microcapsule powder with sweetening effect.

[0053] Example 2 Preparation of a powdered aroma encapsulation system (highly stable aroma microcapsule powder with sweetening effect): S1: Mix 2.5% β-cyclodextrin and 2.5% gum arabic by mass percentage, dissolve in 94% water, heat at 60±2℃ and stir continuously until completely dissolved to form a homogeneous and clear wall material composite solution, and then cool the solution to 40±2℃ for later use.

[0054] S2: Slowly add 1% n-hexanol to the wall material composite solution prepared in step S1, and stir continuously at 200-500 rpm for 10±2h under constant temperature of 40±2℃, so that the n-hexanol is fully encapsulated and emulsified by the wall material to form a stable core material-wall material composite emulsion mixture.

[0055] S3: The emulsified mixture obtained in step S2 is homogenized in a high-speed dispersion homogenizer at 11000±100 rpm for 15±2 min, then pre-frozen, and then placed in a vacuum freeze dryer for freeze drying to completely remove moisture, resulting in a dry aroma powder product, namely a highly stable aroma microcapsule powder with sweetening effect.

[0056] Example 3 Preparation of a powdered aroma encapsulation system (highly stable aroma microcapsule powder with sweetening effect): S1: Mix 2.5% β-cyclodextrin and 2.5% gum arabic by mass percentage, dissolve in 94% water, heat at 60±2℃ and stir continuously until completely dissolved to form a homogeneous and clear wall material composite solution, and then cool the solution to 40±2℃ for later use.

[0057] S2: Slowly add 1% hexanol to the wall material composite solution prepared in step S1, and stir continuously at 200-500 rpm for 10±2h under constant temperature of 40±2℃, so that hexanol is fully encapsulated and emulsified by the wall material to form a stable core material-wall material composite emulsion mixture.

[0058] S3: Homogenize the emulsified mixture obtained in step S2 at 11000±100 rpm for 15±2 min in a high-speed dispersion homogenizer, then pre-freeze it, and then freeze-dry it in a vacuum freeze dryer to completely remove moisture, and obtain a dry aroma powder product, namely a highly stable aroma microcapsule powder with sweetening effect.

[0059] Comparative Example 1 By mass percentage, 1% of trans-2-hexenal standard was slowly added to water, stirred and dissolved, then pre-frozen, and subsequently placed in a vacuum freeze dryer for freeze-drying to completely remove moisture, resulting in a dry aroma powder product.

[0060] Comparative Example 2 By mass percentage, 1% n-hexanol standard was slowly added to water, stirred and dissolved, then pre-frozen, and then placed in a vacuum freeze dryer for freeze drying to completely remove moisture, resulting in a dry aroma powder product.

[0061] Comparative Example 3 By mass percentage, 1% hexanal standard is slowly added to water, stirred and dissolved, then pre-frozen, and then placed in a vacuum freeze dryer for freeze drying to completely remove moisture, resulting in a dry aroma powder product.

[0062] Results Measurement 1. The encapsulation rate of Examples 1-3 was determined: Table 3 shows the standard curves of the aroma substances in Comparative Examples 1-3 and the encapsulation efficiency of the aroma microcapsule powders prepared in Examples 1-3, as well as the linear correlation coefficients (R²) of the standard curves for each aroma substance. 2 The values ​​were all greater than 0.99, indicating a good linear relationship in the standard curve and that the measurement method was accurate and reliable. Under the same wall material composition (β-cyclodextrin and gum arabic) and preparation process conditions, different aroma substances exhibited different encapsulation rates. Among them, the aroma microcapsule powder prepared in Example 3 had the highest encapsulation rate, reaching 60%.

[0063] Table 3 shows the standard curves for Comparative Examples 1-3 and the encapsulation efficiency of aroma microcapsule powder in Examples 1-3.

[0064] Experimental results of aroma microcapsule powder show that the preparation method provided by this invention can effectively encapsulate a variety of typical aroma substances that enhance sweetness perception, with an encapsulation rate of more than 40%, which confirms the applicability and effectiveness of the process and provides a guarantee for aroma microcapsule powder to stably exert its flavor-enhancing effect in low-sugar foods.

[0065] 2. Stability tests were conducted on Examples 1-3 and Comparative Examples 1-3: like Figure 1 As shown, the results indicate that the dashed derivative thermogravimetric analysis (DTG curve) shows that Comparative Examples 1-3 all exhibit sharp single peaks in the 100–200℃ temperature range, accompanied by rapid mass loss in the TGA curves. This suggests that the aroma components are small-molecule volatile substances with poor thermal stability, easily volatilizing or decomposing at relatively low temperatures. In contrast, the thermal decomposition temperatures of the aroma encapsulation systems prepared in Examples 1-3 are significantly higher than those of the comparative examples, and the initial weight loss temperatures are delayed to above 200℃. The combined TGA data demonstrate that this invention, through the formation of a dense coating structure on the aroma components using the wall material, can significantly improve the thermal stability of volatile aroma substances, increasing their thermal decomposition / release temperature range by more than 100℃ compared to unencapsulated aroma components. This characteristic has significant practical value for aroma applications that require heat treatment during processing, storage, or use.

[0066] 3. The sustained-release performance of Examples 1-3 and Comparative Examples 1-3 was determined: like Figure 2 As shown, under accelerated high-temperature conditions of 100℃, the experimental data clearly demonstrate that the rate of volatilization of the aroma microcapsule powders prepared in Examples 1-3 was significantly slowed down compared to the pure aroma substances in Comparative Examples 1-3. The aroma substances in Comparative Examples 1 and 2, which contain highly volatile aroma compounds (trans-2-hexenal and n-hexanol), undergo explosive volatilization within 0-2 hours, with a volatilization rate approaching 100% at 2 hours. In contrast, the volatilization rates in Examples 1 and 2 are only 25%-42% at 14 hours, maintaining a gradual release characteristic throughout. This result directly confirms that the wall material of the present invention has excellent physical barrier and thermal barrier synergistic effects on the highly volatile core material, effectively inhibiting the rapid volatilization and oxidative loss of the core material at high temperatures. The aroma compounds in Comparative Example 3 had low volatility (n-hexanal), but the volatility was still close to 100% after 14 h. In contrast, the aroma samples in Example 3 had a volatility of only 22% to 41%, further verifying the universal sustained-release effect of the system on different volatile aroma components.

[0067] In summary, the aroma microcapsule powder prepared by this invention has excellent sustained-release properties and storage stability, and can reliably protect heat-sensitive aroma components, thereby ensuring that it can play a long-term and stable role in enhancing sweetness perception during food processing (such as baking and sterilization) and long-term storage, providing key technical support for food flavor regulation.

[0068] 4. Storage stability tests were conducted on Examples 1-3 and Comparative Examples 1-3: Table 4 shows the standard curves of Comparative Examples 1-3 in a simulated fruit juice system (sucrose 4%-6%, citric acid 0.13%-0.16%, sodium citrate 0.04%-0.06%, pectin 0.25%-0.3%), stored at 30℃ for 24 days. Figure 3 As shown in the experimental data, the retention rates of Comparative Examples 1-3 decreased rapidly over time, dropping to approximately 3% after 24 days, indicating that the aroma was almost completely lost. This demonstrates that aroma substances not employing the patented technology are prone to volatilization, oxidation, or degradation under 30°C storage conditions, resulting in near-total loss of aroma components and extremely poor stability. In contrast, Examples 1-3 exhibited significantly higher aroma retention rates and a much slower rate of decline, maintaining 48%-58% aroma retention after 24 days. This indicates that the technology employed in this patent can form an effective physical barrier through a specific encapsulation mechanism, significantly reducing the contact between aroma substances and external environmental factors such as oxygen and moisture, inhibiting volatilization, oxidation, and degradation reactions, while simultaneously achieving slow and sustained release of aroma substances. This significantly slows down the rate of aroma loss and substantially improves the stability of aroma substances during storage.

[0069] Table 4. Standard aroma curves of comparative examples 1-3

[0070] 5. Sensory evaluation of the aroma properties of Examples 1-3: The aroma microcapsule powders prepared in Examples 1-3 were added to the target fruit juice simulation system in specific proportions (0.005% trans-2-hexenal, 0.0003% n-hexanol, 0.0005% n-hexanol, 0.02% trans-2-hexenal + 0.001% n-hexanol, 0.01% trans-2-hexenal + 0.001% n-hexanol, 0.0003% n-hexanol + 0.0005%). Sensory evaluations were then performed on the aroma properties and perceived sweetness intensity. The target fruit juice simulation system was odorless, with a base sweetness score of 5.

[0071] As shown in Table 5, the aroma microcapsule powder prepared in Example 1 and the aroma microcapsule powder prepared in Example 2, when mixed in a specific ratio, scored the highest in the dimensions of fruity aroma (6.7), green aroma (6.2), and sweet aroma (4.7); the aroma microcapsule powder prepared in Example 1 and the aroma microcapsule powder prepared in Example 3, when mixed in a specific ratio, performed best in the dimension of floral aroma (4.5).

[0072] like Figure 4 As shown, regarding sweetness perception, the aroma microcapsule powders prepared in Examples 1-3, and their mixtures in specific proportions added to the fruit juice simulation system, all enhanced the aroma and sweetness perception of the fruit juice simulation system. Among them, the aroma microcapsules prepared in Example 1 and the aroma microcapsule powders prepared in Example 2, when mixed in specific proportions, showed the most outstanding performance, increasing sweetness perception by approximately 10-25%.

[0073] In summary, the combination of aroma microcapsules prepared in Example 1 and aroma microcapsule powder prepared in Example 2 in a specific ratio is the most effective combination for enhancing sensory qualities, and can endow the system with rich and complex aroma properties and a significant increase in sweetness.

[0074] Table 5. Aroma Sensory Evaluation Results Note: Different lowercase letters indicate that different aroma combinations have significantly different perceived intensities of the same aroma attribute. p <0.05)

[0075] The above description of the embodiments is provided to enable those skilled in the art to understand and use the invention. It will be apparent to those skilled in the art that various modifications can be made to these embodiments, and the general principles described herein can be applied to other embodiments without inventive effort. Therefore, the present invention is not limited to the above embodiments, and any improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the invention should be within the protection scope of the present invention.

Claims

1. A highly stable aroma microcapsule powder with a sweetening effect, characterized in that, Including wall material and core material, the core material is fully enclosed by the wall material; The mass ratio of the wall material to the core material is 1:4-1:6; The wall material comprises β-cyclodextrin and gum arabic, wherein the mass ratio of β-cyclodextrin to gum arabic is 1:1 to 2:3; The core material is an aroma compound selected from one or more of trans-2-hexenal, n-hexanal, or n-hexanol.

2. The highly stable aroma microcapsule powder with sweetening effect according to claim 1, characterized in that, The aroma compound is selected from two or three of trans-2-hexenal, n-hexanal, and n-hexanol.

3. The highly stable aroma microcapsule powder with sweetening effect according to claim 1, characterized in that, The aroma compound is selected from one of the following: A composition of trans-2-hexenal and n-hexanol, wherein the weight ratio of trans-2-hexenal to n-hexanol is 20:1; A composition of trans-2-hexenal and n-hexanal, wherein the weight ratio of trans-2-hexenal to n-hexanal is 10:1; A composition of n-hexanol and n-hexanal, wherein the weight ratio of n-hexanol to n-hexanol is 3:5; A composition of trans-2-hexenal, n-hexanal and n-hexanol, wherein the weight ratio of trans-2-hexenal, n-hexanal and n-hexanol is 50:3:

5.

4. A method for preparing a highly stable aroma microcapsule powder with a sweetening effect as described in any one of claims 1-3, characterized in that, Includes the following steps: S1: Preparation of wall material composite solution: Mix β-cyclodextrin with gum arabic, dissolve in water, heat and stir continuously until completely dissolved to form a homogeneous and clear wall material composite solution, and then cool the solution; S2: Add the aroma compound to the wall material composite solution prepared in step S1, stir at a constant temperature, so that the aroma compound is fully encapsulated and emulsified by the wall material to form a stable core material-wall material composite emulsion mixture. S3: Homogenize and freeze-dry the emulsion mixture obtained in step S2 to completely remove moisture, and obtain a dry, highly stable aroma microcapsule powder with sweetening effect.

5. The method for preparing highly stable aroma microcapsule powder with sweetening effect as described in claim 4, characterized in that, In the emulsion mixture of core material and wall material composite, the mass percentages of β-cyclodextrin, gum arabic, water, and aroma compounds are 2.5%~3%, 2.5%~3%, 92%~94%, and 1%~1.5%, respectively.

6. The method for preparing highly stable aroma microcapsule powder with sweetening effect according to claim 4, characterized in that, In step S1, heat to 58-62℃ and cool to 38-42℃; In step S2, the temperature is maintained at 38-42℃, and the stirring process is carried out by magnetic stirring or mechanical stirring at a speed of 200-500 rpm for 8-12 hours. In step S3, homogenization is performed at a speed of 10,000-12,000 rpm for 13-17 minutes; freeze drying is performed for 20-28 hours.

7. The use of a highly stable aroma microcapsule powder with sweetening effect as described in any one of claims 1-3 in the preparation of food.

8. The application according to claim 7, characterized in that, Application of highly stable aroma microcapsule powder with sweetening effect in the preparation of sugar-reduced foods.

9. The application according to claim 8, characterized in that, The method for preparing the sugar-reduced food is as follows: adding highly stable aroma microcapsule powder with sweetening effect to the target sugar-reduced food system, and then dispersing, homogenizing and stabilizing it to finally obtain a sugar-reduced food that is sugar-reduced but not sweet.

10. The application according to claim 8, characterized in that, The sugar-reduced food is a fruit juice simulation system with a sucrose content of 4%~6%, citric acid content of 0.13%~0.16%, sodium citrate content of 0.04%~0.06%, pectin content of 0.25%~0.3%, and water content of 93%~95%.

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