Microstructure and surface composition of corn starch cryogels with sorbedorganic flavoring agents

The surface composition and surface microtopography of corn starch cryogels obtained from a 3% starch sol containing organic flavoring agents were stu died by X-ray photoelectron spectroscopy and scanning electron microscopy. The cryogels with n-octanol n-octyl methyl ketone, and n-octyl acetate have a well-developed microtopography and their surface layer (5-20 nm) is enri ched in sorbed compounds. n-Octyl acetate, unlike n-butyl acetate, influenc es the composition and microstructure of the cryogel surface. The sorbed n- octyl acetate occupies 20-25% of the surface, which has a well-developed to pography and a porous structure. Drying and evacuation do not change the co ncentration of the organic sorbates having a C-8 alkyl group in the surface layer.