Complex Coacervates for Thermally Sensitive Controlled Release of Flavor Compounds

Abstract

To improve the appeal of frozen baked foods upon heating, we have encapsulated flavor oil in complex coacervate microcapsules using gelatin and gum Arabic. Variation of polyion concentrations and homogenization rate affected particle morphology, size distribution, and oil release upon heating. Release of the oil from formulations was determined by a simple spectroscopic method based on separation of oil labeled with a lipophilic dye from unaffected particles. When heated to 100 degrees C or higher, univesicular microcapsules (prepared with a lower homogenization rate) released almost all of the encapsulated oil, while multivesicular microcapsules (produced by high homogenization rates) resulted had lesser degrees of release. The oil remained encapsulated during 4 weeks of storage at 4 and -20 degrees C (freezing and thawing) but was released by exposure to 100 mM NaCl at room temperature. When particles were cooled after releasing their oil content, the oil was re-encapsulated.

Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

“…Most authors suggest an initial emulsification stage with gelatine (pig gelatine (Nakagawa et al, 2004;Yeo et al, 2005) or fish gelatine (Quan et al, 2012) followed by addition of gum arabic. In the Dispersion Cell emulsification was tested using 1% w/w FG, 1% w/w GA or a mixed solution of 1% w/w FG and 1% w/w GA as a continuous phase, and the results are reported in Figure 2.…”

“…The most classical example of complex coacervation is the gelatine/gum arabic (GE/GA) system in which GE and GA are used as positive and negative polyelectrolyte, respectively (Lemetter et al, 2009). The system has been successfully used for different applications such as the production of carbonless paper (Green & Schleicher, 1956), the encapsulation of flavour compounds (Leclercq et al, 2008;Soper, 1997;Wampler, et al, 1998;Yeo et al, 2005) and lipophilic drugs (Jizomoto et al, 1993;Junyaprasert et al, 2001). Gelatin can be obtained from pig skin, bovine hide, pork and cattle bones, and marine…”

Microparticles and nanoparticles for drug delivery

“…Particulate drug delivery technologies are good for more than pharmaceutics (Yeo et al, 2005). In recent years, the food and beverage industries have started to take notice, and the veterinarian/pet care worlds are likely to follow.…”

Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

“…optimal temperatures between 5°C and 50°C are reported. [18,25] Since temperature might not be as critical for drug encapsulation as it is for flavour encapsulation (losses due to volatilization), this wide variation in temperature may be of little importance in drug applications but could be quite relevant in flavour applications.…”