Complexation with starch for encapsulation and controlled release of menthone and menthol

Ades, Hagar; Kesselman, Ellina; Ungar, Yael; Shimoni, Eyal

doi:10.1016/j.lwt.2011.08.008

Cited by 99 publications

(54 citation statements)

References 42 publications

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“…As shown in Fig. 7, no menthol was found after incubation for 10 days, and this result was in agreement with the previous report [27]. The menthol retention in MCCM and RPCM showed a timedependent pattern.…”

Section: Menthol Retentionsupporting

confidence: 93%

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Tan

Dai

et al. 2013

Iran Polym J

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The potential application of flavor encapsulation comprising regenerated porous cellulose particles (RPC) as core and carboxymethyl cellulose (CMC) as wall was investigated using L-menthol as a model flavor. RPC was prepared by sol-gel transition method and characterized by Fourier-transform infrared (FTIR) spectra, scanning electron microscopy (SEM) and micromeritics instruments. The results revealed that the RPC showed the particle size about 300-500 lm as well as the specific surface area about 8.7 m 2 /g. Based on high adsorptive capability, RPC could encapsulate menthol well and offer high encapsulation yield. The menthol content of RPC-menthol complexes (RPCM) was measured by gas chromatogram (GC) and showed the maximum content of about 12 % menthol with the encapsulation efficiency of 70 %. Besides, RPC provided comparable flavor retention as microcrystalline cellulose during storage under relative humidity of 80 % at 25°C. CMC was then used to modify RPCM and the construction of RPCM-CMC was confirmed by FTIR and SEM. The studies showed that CMC wall on RPCM surface had no influence on the menthol content and encapsulation efficiency in encapsulation process, but provided a significant increase in menthol retention during storage depending on the content of CMC in RPCM-CMC. Moreover, the stability test at various temperatures showed that both RPCM and RPCM-CMC were stable at room temperature and released flavor at temperatures common in food processing. It was concluded that RPC and CMC modification shows great potential as flavor encapsulant.

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Section: Menthol Retentionsupporting

confidence: 93%

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Tan

Dai

et al. 2013

Iran Polym J

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“…Encapsulation efficiency (EE %) was calculated by determination phenolics content (PC), antioxidant activity (AA) and total flavonoids (TF) before and after encapsulation. Five grams of sample were dissolved in ethanol (70% v/v) for 5 min and the quantities of TPC, AA and TF were determined as mean values and triplicate measurements (Ades et al, 2012;Fernandes et al, 2014).…”

Section: Encapsulation Characterizations Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt [pdf]

El-Messery¹,

El-Said²,

Demircan³

et al. 2019

Acta Sci Pol Technol Aliment

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Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products. Materials and methods. Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%). Polyphenolic compounds extract powder (PCEP) was encapsulated by physical methods (spray and freeze dryer) using maltodextrin, whey protein concentrate (8:2), and Gum Arabic mixture (6:4) as coating materials, which were homogenized by ultraturrax and ultrasonication. Encapsulated PCEP was used in supplementing yoghurt. Phenolic content (PC), physiochemical and texture properties of yoghurt samples were evaluated during storage (fresh, 7 and 15 days). Results. The microencapsulation by freeze dryer method for PCEP which was homogenized by ultrasonication was the best treatment, while encapsulation efficiency using the spray dryer method, which was homogenized by ultraturrax, was the worst. Encapsulated PCEP in yoghurt samples didn't have any significant influence on the physiochemical and texture properties of these samples. Conclusion. Yoghurt samples maintained on the polyphenolic compounds until the end of storage overall, our results revealed that adding encapsulated PCEP into yoghurt gave closer characteristics to the control sample.

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“…Especially for the aroma molecules, the volatile nature allows them to be vaporized at ambient temperature easily. So far, the control release of the aroma molecules is commonly applied in the field of food science, [7,8] indoor air quality improvement, [9,10] and olfactory display. [11,12] Among the MXene family, the most investigated MXene, Ti 3 C 2 , demonstrates attractive properties including high electric conductivity (≈9800 S cm −1 ), [43] thermal conductivity (≈60 W mK −1 ), [44] and high surface area (≈100 m 2 g −1 ), [45] which underlines the potential of Ti 3 C 2 MXene as a functional material for the controlled release and adsorption of aroma molecules.…”

Section: Introductionmentioning

confidence: 99%

Ti₃C₂ MXene Paper for the Effective Adsorption and Controllable Release of Aroma Molecules

Ciou

Lee

2019

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Olfactory sensing and perception play an important role in people's daily lives and greatly affects senses, emotions, and behavior. In particular, the development of the controlled release of aroma enhances human's well‐being and strengthens interactions with surroundings through olfactory display, especial when combined with visual and audial cues. Here, Ti3C2 MXene plays a dual‐function role as the adsorption site of aroma molecules and the heating source for the controlled release of aroma molecules. Due to abundant termination groups on the surface and the metallic nature, Ti3C2 MXene provides abundant active sites for the interaction with aroma molecules; simultaneously, MXene can be electrically heated to thermally desorb the aroma molecules from the interaction sites. This approach eliminates the interface incompatibility issues between the heating source and the molecular encapsulation layer in conventional olfactory display system. This work presents the controlled release of the aroma molecule phenethyl alcohol (PA) using Ti3C2 MXene paper. Ti3C2 MXene paper serves as the adsorption material and a heating source that achieves 100 °C within 1 s. The relative amount of PA released reaches nearly 100% after 1 min of heating.

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Complexation with starch for encapsulation and controlled release of menthone and menthol

Cited by 99 publications

References 42 publications

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt [pdf]

Ti₃C₂ MXene Paper for the Effective Adsorption and Controllable Release of Aroma Molecules

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Complexation with starch for encapsulation and controlled release of menthone and menthol

Cited by 99 publications

References 42 publications

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt [pdf]

Ti3C2 MXene Paper for the Effective Adsorption and Controllable Release of Aroma Molecules

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Product

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Ti₃C₂ MXene Paper for the Effective Adsorption and Controllable Release of Aroma Molecules