Recently, researchers from Plant Chemical Components and Omics Research Innovation Team at Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST-CAAS), studied the effects of different crystalline starches on the flavor release efficiency and structural characteristics of Litsea pungens Hemsl. oil (LPHO) encapsulation complexes. The related research findings were published in the international food science journal Carbohydrate Polymers (IF: 12.5). Dr. Yimeng Shan, a PhD student, was the first author, and Prof. Fengzhong Wang and Prof. Litao Tong were the co-corresponding authors. This work was supported by the Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences under Grant [CAAS-ASTIPG2022-IFST-03], Xinjiang Uygur Autonomous Region Tianshan Talent Training Plan Project under Grant [2022TSYCCX0063].

Litsea pungens Hemsl. oil (LPHO) is a volatile flavor oil highly sensitive to factors such as light, humidity, temperature, and oxygen. It possesses a unique flavor and significant biological activity, but its aromatic compounds (such as citral) can deteriorate over time, producing off-flavors. Starch serves as an effective natural material for encapsulating flavor substances. However, the impact of structural differences among different crystalline starches on the encapsulation of flavor substances has not been clearly understood. This study investigated the interactions between different crystalline starches and LPHO, clarifying the differences in complexes to provide direct guidance for starch encapsulation technology and essential oil protection.

The study used three different crystalline starches to encapsulate LPHO. By comparing the flavor retention effects and structural property changes of the complexes, the influence of interactions between different crystalline starches and flavor substances was systematically analyzed. Corn starch, rice starch, potato starch, and pea starch formed complexes with LPHO, named COS-L, RIS-L, POS-L, and PES-L, respectively. The results showed that COS-L performed best in terms of encapsulation efficiency (46.27% ± 2.36%), flavor retention rate (84.26% ± 1.53%), and complex index (23.71% ± 0.21%). It also exhibited a lower release rate and relatively higher storage stability. Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis confirmed that COS-L has superior flavor retention performance. Structural characterization results indicated that COS-L and RIS-L formed V-type crystalline structures, while POS-L and PES-L showed only limited tendencies to form V-type crystals. Molecular dynamics simulations revealed that intermolecular hydrogen bonds between key aromatic compounds in LPHO and starch contribute to the construction of a stable V-type structure.

This study reveals the differences in structure and properties of complexes formed by different crystalline starches and LPHO, clarifies the formation process of V-type complexes, deepens the understanding of flavor-starch interactions, and further supports the broad application of flavor compounds in starch-based foods.

 Link to the original article：https://doi.org/10.1016/j.carbpol.2025.124452

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