An agent‐based simulation of a release process for encapsulated flavour using the NetLogo platform

Abstract

In this study we developed an agent‐based model that simulates the release process of encapsulated flavour in different situations. Our model was built in the NetLogo platform, which is a multi‐agent programming language and modelling environment with a good documentation, user‐friendly environment and visualization abilities. The main aim of the work presented is to provide a model that will easily predict the release of encapsulated flavour. In this work we use the model developed to evaluate the flavour‐release properties (such as release time and rate) dependent upon input parameters. Release data of the encapsulated diacetyl (2,3‐butanedione) from alginate–whey‐protein concentrate microcapsules were then used for model validation. Results show that this model can simulate the release‐flavour process well, and there is a good correlation between experimental and model release data. Results also suggested that the flavour‐release process can easily be predicted using this agent‐based model. Copyright © 2015 John Wiley & Sons, Ltd.

Identification of Cardamom Encapsulated Alginate–Whey Protein Concentrates Microcapsule Release Kinetics and Mechanism during Storage, Stew Process and Oral Consumption

“…In brief, alginate (AL) (2% w/v) and whey protein concentrates (WPC) (8% w/v) solutions were prepared separately; then, AL, WPC and CM were mixed and added into a mixture of tween 80 and sunflower oil. Finally, an emulsion containing Ca gently was added to this solution, and resulted microspheres were separated by using a Millipore glass vacuum filtration system with 0.65 μm cellulose nitrate membrane filter (ALBET) (Albet LabScience (Deutschland, Germany)) (for more details, see our previous researches [Zandi ; Zandi and Mohebbi , ; Zandi et al . ]).…”

“…Eq. was obtained for calculation of the fractional CMR, release time, rate and diffusion equation (Yow and Routh ; Zandi and Mohebbi , ; Zandi et al . ): where R is an AL‐WPC microcapsule radius (m); M 0 and M (t) are the CM releases at time 0 and t , respectively; b is the microcapsule shell thickness (m), D is the diffusion coefficient; and t is time.…”

“…Microencapsulation is a novel technique that uses delivery of sensitive active and bioactive ingredients. This technique isolates or enables entrapped gases, liquid droplets, or solid particles (core materials) in small capsules (carrier or wall materials) with porous or nonporous, semi permeable shell (Zandi ; Zandi and Mohebbi , ; Zandi et al . ).…”

“…Various materials and methods may be used for flavor encapsulation; however, because of the potentially toxic risks, food applications of some of them are limited (Zandi ; Zandi and Mohebbi , ; Zandi et al . ).…”

“…Zandi and Zandi et al . (,,) developed a safe and food‐grade microcapsule base on alginate–whey protein. This emulsification/internal gelation technique provides a biodegradable, safe, simple, useful and efficient oral delivery vehicle for flavor, nutrient and drug encapsulation.…”