Factors Affecting the Release of Flavor Encapsulated in Carbohydrate Matrixes

Abstract

The effects of water content and temperature variation on the release of flavor components into the headspace over flavors, encapsulated by an extrusion process, in low water content carbohydrate matrixes is studied. The largest amounts of release occurred when the matrix was above its glass transition temperature, whether this was due to increased water content or elevated temperature. Under these conditions up to 70% of the sucrose in the matrix crystallized over a period of 10 days, as quantified using Fourier transform Raman spectroscopy. Smaller amounts of headspace release occurred when the water content of the encapsulated flavor system was decreased from 3. 5 to 3.1% w/w. Small amounts of release occurred from the "as prepared" materials, which were associated with the presence of small amounts of unencapsulated flavor oil with direct access to the headspace. It was concluded that release due to matrix permeability was relatively slow as compared with the above mechanisms.

Vibrational Spectroscopy of Food and Food Products

“…218 The release of components from model cherry and peppermint flavors encapsulated as emulsions in amorphous carbohydrate matrices was studied by Raman spectroscopy. 219 The largest amounts of release occurred when the matrix was above its glass transition temperature, either due to increased water content or elevated temperature; under these conditions, up to 70% of the sucrose in the matrix crystallized over a period of 10 days, as quantified by FT-Raman spectroscopy.…”

Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

“…The rational design of encapsulation systems requires a physicochemical understanding of the mechanisms from which components are released Whorton and Reineccius, 1995;Gunning et al, 1999). The well-controlled release of ingredients is one of the most important properties of encapsulates (Shahidi and Han, 1993;Baranauskiené et al, 2007).…”

“…The well-controlled release of ingredients is one of the most important properties of encapsulates (Shahidi and Han, 1993;Baranauskiené et al, 2007). Generally, the moisture content of encapsulates, storage relative humidity, and temperature affect the release rate of flavors (Gunning et al, 1999). Some review papers or chapters relevant to flavor release have been published and more detailed information is available elsewhere (Versic et al, 1988;Shahidi and Han, 1993;Madene et al, 2006;Zhang et al, 2010).…”

Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

“…When the secondary factor for the mass loss, such as moisture, was neglected, the difference of loss weight ratio between the control and the inclusion complex could be regarded as the weight ratio of the included compounds. Therefore, the difference of the loss weight ratio was generally employed to calculate the encapsulation efficiency (as discussed by Gunning et al [15], Ozturk et al [16]). For the headspace solid phase microextraction gas chromatography method (HS-SPME-GC), the amyloseflavor inclusion compounds were hydrolyzed by -amylase at the ambient temperature, and then the flavor released from the amylose helical-cavity was determined by HS-SPME-GC (as discussed by Arvisenet et al [17], Wulff et al [12], and Conde-Petit et al [18]).…”