| Title: | Comparative evaluation of encapsulation using beta-cyclodextrin versus freeze-drying for better retention and stabilizing of black Perigord truffle (Tuber melanosporum) aroma |
| Author(s): | Phong WN; Al-Salami H; Gibberd MR; Dykes GA; Payne AD; Coorey R; |
| Address: | "School of Molecular and Life Sciences, Curtin University, Bentley, Australia. Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Institute, Curtin Medical School, Curtin University, Bentley, Australia. Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University, Bentley, Australia. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Print) 0022-1147 (Linking) |
| Abstract: | "This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using beta-cyclodextrin. Two experiments were conducted. In the first experiment, the key volatile profile and microbial population of products resulting from three different encapsulation methods, namely direct mixing method (M1), direct mixing followed by ethanol addition method (M2), and paste method (M3), were compared with untreated truffles (positive control) over a 90-day period. The M2-derived product was the least optimal for retaining key volatile compounds despite showing the lowest microbial population. There was no significant difference in the volatile profile of products derived from M1 and M3 on day 0. However, it was observed that the M3-derived product could retain its volatile profile better than the M1-derived product by day 90. M3 was compared with freeze-drying in the second experiment. Freeze-dried truffles showed an overall higher relative percentage of volatiles than the M3-derived product on day 0. However, by day 90, some volatile changes occurred in the freeze-dried truffles but not in the M3-derived product. The findings indicate that while freeze-drying could adequately conserve truffle volatiles, the encapsulation of volatile compounds in beta-cyclodextrin could improve the volatile stability of truffle products and allow for longer storage times. Microbes were found in all encapsulated truffle products and freeze-dried truffles on days 0 and 90, suggesting the need to explore the possibility of incorporating a decontamination step in the process prior to either encapsulation or freeze-drying. PRACTICAL APPLICATION: A technique to capture and stabilize compounds responsible for truffle aroma by encapsulation using beta-cyclodextrin was developed and compared with freeze-drying in this study. The overall finding suggests that while freeze-drying of truffle could sufficiently preserve volatiles, encapsulating truffle volatiles with beta-cyclodextrin may improve its stability, extending its shelf life, which can be applied in the development of a natural truffle ingredient that can be applied in food product development" |
| Keywords: | *Ascomycota Odorants *Volatile Organic Compounds *beta-Cyclodextrins black Perigord truffle encapsulation truffle aroma retention and stability volatile compounds beta-cyclodextrin; |
| Notes: | "MedlinePhong, Win Nee Al-Salami, Hani Gibberd, Mark R Dykes, Gary A Payne, Alan D Coorey, Ranil eng 2022/07/06 J Food Sci. 2022 Aug; 87(8):3482-3495. doi: 10.1111/1750-3841.16241. Epub 2022 Jul 5" |
