Mechanism and Multilayer Perceptron prediction model of the removal of α-terpineol, terpinen-4-ol and carvone from pasteurized citrus juices by β-cyclodextrin encapsulation

Mechanism and Multilayer Perceptron prediction model of the removal of α-terpineol, terpinen-4-ol and carvone from pasteurized citrus juices by β-cyclodextrin encapsulation

This study revealed the mechanism of improvement in sensory evaluation of citrus juices after pasteurization by the natural cyclodextrin (β-CD), and developed a prediction model for encapsulation based on conventional physicochemical indicators. The results of gas chromatography–mass spectrometry in...

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Bibliographic Details
Main Authors: Ruijie Mai, Shuo Xue, Jingnan Ren, Gang Fan, Jinchu Yang, Linhua Huang, Guijie Li, Yujiao Cheng, Qiuling Wang, Yongfeng Yang, Zhenzhen Huang, Yingjie Feng, Wenzhao Liu, Aiqun Yu, Jian Feng
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Nutrition
Subjects:
citrus
off-flavor compounds
β-cyclodextrin
GCMS
SEM
TGA
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1557934/full
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https://www.frontiersin.org/articles/10.3389/fnut.2025.1557934/full

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