Enhanced Stability of Citral in Juice Beverages by Applying Cyclodextrin Micro Emulsion Technology

摘要

Lemon oils and flavors are very unstable in the acidic media, typical in most juice and juice based beverages. Not only is there a dramatic change in profile with the loss of fresh lemon character, the development of off notes is more troublesome and problematic. Other significant changes occur due to photo stability (sun-struck) and packaging interaction, which further degrades the final consumer quality. The application of β-cyclodextrin flavor complexes in designing beverage systems can eliminate off note development, maintain true lemon profile, minimize packaging interaction in glass or PET and offer a high degree of photo-stability without employing additional anti-oxidants or expensive package engineering.