Preparation and Encapsulation Performance of Starch‐Based Hypercrosslinked Polymers for Dried Tangerine Peel Essential Oil

ABSTRACT Dried tangerine peel, also called ‘Chenpi’, the dried ripe peel of Citrus reticulata Blanco aged for several years, is highly valued for its rich essential oil content, which imparts a distinctive aroma widely utilised in food, textiles, cigarettes and other industries. In the study, the primary chemical constituents of dried tangerine peel essential oil (DTPEO) were identified using Gas Chromatography–Mass Spectrometry (GC–MS). Taking advantage of the multiple adsorption sites and high specific surface area of starch‐based hypercrosslinked polymers, the DTPEO loading efficiency of 18.4% was achieved. The auto‐oxidation of dopamine was employed to form a polydopamine (PDA) layer on the surface of these polymers, enhancing the stability of the encapsulated DTPEO at room temperature. The slow‐release experiments indicated that a significant release of flavour molecules occurred only at 250°C, demonstrating promising potential for applications in aroma release during the heating processes. Theoretical calculations revealed that the interaction between the four most abundant fragrance molecules of DTPEO and the adsorption sites of the starch‐based polymers was governed by hydrogen bonding, electrostatic interactions and van der Waals forces.