LAUSR

BACKGROUND Z. bungeanum essential oil (ZBEO) is a popular seasoning and commonly applied in food industries. ZBEO contains many easily degraded bioactive substances with high volatility. Therefore, control of the stability of the bioactive substances in ZBEO is a very important in the food industry. RESULTS In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken Design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-α-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization rate, 12000 rpm. Antioxidants experiments indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-ɑ-sanshool degradation in ZBEO microcapsules. Further application of ZBEO microcapsules in Chinese-style sausage showed that the encapsulation of ZBEO effectively inhibited lipid oxidation in sausages and protected hydroxy-ɑ-sanshool and typical volatiles from volatilization and degradation during sausage storage. CONCLUSION The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. This article is protected by copyright. All rights reserved.