The combined regulation of complex coacervated microcapsules and tea polyphenol palmitate on the thermal stability of the flavor of mala essential oil and its application in heat-processed foods

Key Points

• Flavor stability improves due to enhanced thermal protection from microcapsules and tea polyphenols, indicating effective preservation in food.
• Significant increases in flavor retention were noted when using complex coacervated microcapsules, maintaining quality during processing.
• Assessment using complex coacervation techniques yields stable microcapsules encapsulating tea polyphenols for better heat resistance.
• This method may enable broader applications in food technology, enhancing flavor preservation during heat treatments.