Zuo Bing Xiao

Bio: Zuo Bing Xiao is an academic researcher from Shanghai Institute of Technology. The author has contributed to research in topics: Food additive & Resource (biology). The author has an hindex of 4, co-authored 9 publications receiving 77 citations.

Fragrance and Flavor Microencapsulation Technology

Abstract: Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

Study on Development of a Fresh Peach Flavor

Abstract: Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.

The Utilization of Aromatic Plant Waste Resource

Abstract: Biomass is an important renewable and sustainable source. Aromatic plants are biomasses and are widely used in the fragrance industry. The recovery of aromatic plant wastes is important not only for the prevention of environmental issues, but also for the rational utilization of natural resources. In this paper, the utilization of aromatic plant waste resource is depicted. The prospects of utilization of rose waste are offered.

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

Abstract: This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries

Abstract: Background Many sectors of industry, mainly food, cosmetics and pharmaceutics, have increased their interest in esters due to their flavor property. Flavor esters that possess an aromatic ring in their molecular structure are also known as aromatic esters. These esters are widely found in nature (fruits and plants) and the synthetic (i.e. via chemical) and natural routes (i.e. via direct extraction from nature or via biotechnology) are suitable for their biocatalysis. Scope and approach In this context, from the industrial point of view, enzyme-catalyzed reactions are the most economical approach to reach final green products with no toxicity and no harm to human health. The present article gives an overview of the aromatic esters synthesis, considering the main effects in the reaction media conditions and enzymes used. This review also describes applied trends in enzymatic-catalyzed reactions, pointing alternatives to production, like ultrasound-assisted reactions and process optimization of aromatic esters. Furthermore, this work presents perspectives concerning the biological potential of these esters and recent advances in their encapsulation. Key findings and conclusions Lipases play an important role in the aromatic esters production, with several advantages over synthetic route. Lipase-catalyzed reactions usually follows Ping-Pong Bi-Bi or ternary complex (order Bi-Bi) mechanism. The study of the process parameters and their interaction are very important to understand the system optimization and achieve the maximum reaction yield to scale up. Aromatic esters can present some biological activities, in addition to their fragrances, which increases the interest in the encapsulation of these compounds.

Polymer microcapsules with programmable active release.

Abstract: We present a new type of microcapsule programmed with a tunable active release mechanism. The capsules are triggered by a plasticizing stimulus that induces a phase change transition of the polymeric membrane from a solid to a fluidized form; thereafter, the cargo is actively driven out of the capsule through a defect at the capsule wall with controllable release kinetics. Tuning the degree of membrane fluidity by tailoring the amount of plasticizing stimulus present allows us to obtain temporal variation of the release kinetics from a subsecond abrupt burst release to a slow sustained release of encapsulant over many minutes. Moreover, we demonstrate tuning of the collective capsule triggering response by adjusting stimulus content, polymer molecular weight, and capsule membrane thickness. For this model system, we use a microfluidic approach to fabricate polystyrene capsules triggered by a toluene stimulus. However, this active release approach is general and is applicable to diverse polymeric capsule systems; this versatility is demonstrated by extension of our trigger-release scheme to capsules fabricated from a rubberlike block copolymer. The utility of our technique further enhances the potential of these active release capsules for practical application.