Abstract
This study aimed to improve the flavor of royal jelly residue via microencapsulation technology using Arabic gum and gelatin as wall materials. This microencapsulation technology showed a good encapsulation yield of 85.71 ± 2.84% and encapsulation efficiency of 92.34 ± 3.17%. The intact structures of the microcapsules were observed using optical and scanning electron microscopes. The results of the simulated gastrointestinal digestion proved that the microcapsules were well-tolerated in the gastric environment (a release rate of 32.95 ± 2.34%). Both electronic nose and electronic tongue evaluations showed that microencapsulation improved the sensory index of the royal jelly sieve residue. After microencapsulation, the astringency, bitterness, and irritant odors of the royal jelly residue were reduced. Simultaneously, the release rate in the intestine was 98.77 ± 1.91%, which demonstrated that microencapsulation would not prevent the human body from absorbing the royal jelly. The results from this study are expected to facilitate the development of mild flavor products made from royal jelly.
Highlights
Royal jelly (RJ) is a thick fluid produced and secreted by nurse bees [1]
Trans-10-hydroxy-2-decenoic acid (10-HDA) is found only in RJ in nature [3]; it is often used to determine the product quality index of RJ. 10-HDA is an insoluble medium-chain unsaturated fatty acid that is found as a solid crystal at room temperature; it exerts antibacterial [4] and anti-inflammatory activity [5] and regulates immune cell activity [6]
Fatty acids in RJ have a spicy and astringent taste and pungent odor [7]. These fatty acids will crystallize at room temperature during storage or processing (10-HDA’s melting point is 52 ◦ C [8]), producing a gritty taste
Summary
Royal jelly (RJ) is a thick fluid produced and secreted by nurse bees [1]. Fatty acids constitute80–85% of RJ’s lipid composition [2] and form the main part of royal jelly sieve residue (RJSR).Trans-10-hydroxy-2-decenoic acid (10-HDA) is found only in RJ in nature [3]; it is often used to determine the product quality index of RJ. 10-HDA is an insoluble medium-chain unsaturated fatty acid that is found as a solid crystal at room temperature; it exerts antibacterial [4] and anti-inflammatory activity [5] and regulates immune cell activity [6]. 80–85% of RJ’s lipid composition [2] and form the main part of royal jelly sieve residue (RJSR). Fatty acids in RJ have a spicy and astringent taste and pungent odor [7]. These fatty acids will crystallize at room temperature during storage or processing (10-HDA’s melting point is 52 ◦ C [8]), producing a gritty taste. These unpleasant feelings will remain in the throat for a long time, sometimes leading to vomiting. At the beginning of royal jelly product processing, royal jelly sieve residue (RJSR)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
