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<p>During baking processes, the temperatures typically range between 120 and 220&#xa0;°C, while conventional wall materials such as cyclodextrins are ineffective for targeted flavoring release due to their narrow thermal degradation profiles. Moreover, the synthetic emulsifiers commonly used to ensure system stability pose health concerns. Here, this study developed a novel emulsifier-free microcapsule system using nonanol-modified γ-cyclodextrin (CA-γ-CD-9OH) as wall material and methyl anthranilate (MA) as core. The thermal degradation of γ-CD was significantly enhanced within the 100–200&#xa0;°C range through nonanol modification. A weight loss of 39.12% was achieved, closely aligning with temperature requirements for controlled MA release during baking. An optimal encapsulation efficiency of 78.29% was achieved under the optimized parameters of a core-to-wall mass ratio of 0.15, encapsulation temperature of 65&#xa0;°C, shearing speed of 12,000&#xa0;rpm, and encapsulation time of 1.5&#xa0;h. The enhanced stability of the microcapsules is attributed to the synergistic effect between emulsifier-like interfacial stabilization and retained hydrophobic inclusion provided by the CA-γ-CD-9OH, which also enables controlled MA release and improved thermal performance throughout baking. This study presents a feasible approach to selecting wall materials for emulsifier-free microcapsule systems for the application of baking.</p> Graphical Abstract <p></p>

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Nonanol‑Modified γ‑Cyclodextrin‑Based Emulsifier‑Free Microcapsules: Preparation, Properties, and Application in Baking

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Yang Zhao,
  • Sihan Wang,
  • Bingjie Qiu,
  • Xiaowei Gong,
  • Tingting Yu,
  • Wanli Zeng,
  • Shiwei Li,
  • Nengjun Xiang,
  • Jing Su,
  • Donglai Zhu,
  • Yamei Wang,
  • Yunwei Niu

摘要

During baking processes, the temperatures typically range between 120 and 220 °C, while conventional wall materials such as cyclodextrins are ineffective for targeted flavoring release due to their narrow thermal degradation profiles. Moreover, the synthetic emulsifiers commonly used to ensure system stability pose health concerns. Here, this study developed a novel emulsifier-free microcapsule system using nonanol-modified γ-cyclodextrin (CA-γ-CD-9OH) as wall material and methyl anthranilate (MA) as core. The thermal degradation of γ-CD was significantly enhanced within the 100–200 °C range through nonanol modification. A weight loss of 39.12% was achieved, closely aligning with temperature requirements for controlled MA release during baking. An optimal encapsulation efficiency of 78.29% was achieved under the optimized parameters of a core-to-wall mass ratio of 0.15, encapsulation temperature of 65 °C, shearing speed of 12,000 rpm, and encapsulation time of 1.5 h. The enhanced stability of the microcapsules is attributed to the synergistic effect between emulsifier-like interfacial stabilization and retained hydrophobic inclusion provided by the CA-γ-CD-9OH, which also enables controlled MA release and improved thermal performance throughout baking. This study presents a feasible approach to selecting wall materials for emulsifier-free microcapsule systems for the application of baking.

Graphical Abstract