Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline.

The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose corn starch to complex and stabilize 2AP. The methodology was first optimized using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline, and then applied to 2AP.

Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking.

Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess steam jet cooking.