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    Stability of Citral in Emulsions Coated with Cationic Biopolymer Layers

    Year: 2012

    Journal: J. Agric. Food Chem., 2012, 60 (1), pp 402–409, 20120618

    Authors: Xiaoqing Yang†, Huaixiang Tian‡, Chi-Tang Ho†, and Qingrong Huang*†

    Last authors: Qingrong Huang

    Organizations: † Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States ‡ Department of Food Science and Technology, Shanghai Institute of Technology, 120 Caobao Road, 200235 Shanghai, People’s Republic of China

    Country: USA, US, United States, United States of America, America, China

    Multilayer emulsions containing citral were prepared by the layer-by-layer deposition technique based on the electrostatic interaction between negatively charged emulsion droplets and two positively charged biopolymer coatings, chitosan (CS) and ε-polylysine (EPL). The optimum concentrations of both CS and EPL were determined through the ζ-potential and particle size measurements and were found to be 1.5 mg/mL for CS and 6 mg/mL for EPL. Quartz crystal microbalance with dissipation monitoring (QCM-D) was conducted to monitor the binding between emulsion droplets and cationic polymers, and our results proved the existence of strong interactions between emulsions and the cationic polymer coatings. The stability of citral and the production of the off-flavor compounds were analyzed by solid-phase microextraction gas chromatography (SPME–GC). The results suggested that the addition of the cationic CS interfacial layer was effective in improving the stability of citral during storage.