Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea
Muneeba Naseer Chaudhary,
Xiaolin Li,
Siyue Yang,
Damao Wang,
Liyong Luo,
Liang Zeng,
Wei Luo
Affiliations
Muneeba Naseer Chaudhary
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Xiaolin Li
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Siyue Yang
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Damao Wang
College of Food Science, Southwest University, Chongqing 400715, China
Liyong Luo
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Liang Zeng
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Wei Luo
Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, China
Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.
