Microencapsulation of Color and Flavor in Confectionery Products

Klinjapo, Roungdao; Krasaekoopt, Wunwisa

doi:10.1016/b978-0-12-811518-3.00014-4

Cited by 16 publications

(7 citation statements)

References 111 publications

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“…Hydrocolloid materials with hydrophilic groups tend to bind water molecules, resulting in higher moisture retention [35]. Additionally, the use of maltodextrin as a coating wall has been reported to enhance drying speed due to its low resistance to mass transfer high solubility in water, low viscosity even at high solid content, neutral flavor, and colorless solutions, and they are readily available [36].…”

Section: Physical Properties Of the Microcapsules Tablementioning

confidence: 99%

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Sharayei,

Azarpazhooh,

Einafshar

et al. 2024

Journal of Food Processing and Preservation

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Shrimp shell waste is an attractive source of value-added bioactive-rich by-products. Shrimp shell extract containing astaxanthin was recovered by solvent extraction method (petroleum ether/acetone/water with a ratio of 15 : 75 : 10) and ultrasound process (amplitude 20% for 15 min at 35°C). The extract was then encapsulated by freeze-drying using wall materials such as maltodextrin (with the dextrose equivalent (DE) of 7 (MD7) and 20 (MD20)) and modified starch (Hi-Cap 100) incorporated at different ratios. Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material. The optimal wall materials were 29.4% (MD7), 34.0% (Hi-Cap 100), and 36.6% (MD20), with encapsulation yield (Y) of 94.6%, encapsulation efficiency (EE) of 91.8%, astaxanthin content (Ast) of 46.1 μg/g DW, and DPPH scavenging capacity of 64.0%, respectively. The optimized microcapsules had spongy morphology and brittle and flaky mass. The degradation kinetics of bioactive astaxanthin in UV light was evaluated and found to follow first-order reaction kinetics. The microcapsules obtained under optimal wall composition exhibited the highest UV light stability with half-life values of 76.8 h, demonstrating a high stability.

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Section: Physical Properties Of the Microcapsules Tablementioning

confidence: 99%

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Sharayei,

Azarpazhooh,

Einafshar

et al. 2024

Journal of Food Processing and Preservation

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“…Like sweeteners, flavors are important ingredients in gum formulation which provide product attractive scent. Spearmint and peppermint are among the most used flavor in chewing gum [21]. However, these mints contain essential oil components which can exert antibacterial effect, and hence, can affect the viability of L. brevis NB10 in the formulation.…”

Section: Adjusting Gum Flavor Intense and Lasting Timementioning

confidence: 99%

Formulation of chewing gum containing Lactobacillus brevis NB10

Thai¹,

Manh²,

Tran³

et al. 2023

MedPharmRes

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Introduction: Lactobacillus brevis NB10 isolated from human saliva, showed in vitro effect on inhibiting the growth and the biofilm formation of Streptococcus mutans - a major pathogen that initiates dental plaque and caries. Formulation of chewing gum containing L. brevis NB10 is the next step in using this probiotic for the prevention of dental diseases related to S. mutans. Methods: Cryoprotectants such as sorbitol, mannitol, xylitol, lactose, maltodextrin, skim milk and potassium ascorbate were selected to formulate the freeze-dried powder containing L. brevis NB10. Next, the freeze-dried powder of L. brevis NB10 was used to make chewing gum by direct compression method using HIG-04 gum base (Heath in Gum ®). Other ingredients such as xylitol, strawberry flavor powder, glycerin, aerosil, talc, and magnesium stearate were selected to formulate chewing gum with suitable chewing feel, taste, and flavor. Results: The freeze-dried powder showing the highest bacterial survival rate (75.5 ± 7.6%) consists of 6% maltodextrin, 6% skim milk, and 0.25% potassium ascorbate. The optimal formula of chewing gum tablet consists of 10% L. brevis NB10 freeze-dried powder, 10% xylitol, 2% strawberry powder, 1.5% glycerol, 1.5% magnesium stearate, 1.5% talc and 2.5% aerosil. The bacterial survival rate after tablet compression is 34.34 ± 0.55 %. The product is stable for at least 3 months at 5 ºC ± 3 ºC. Conclusion: This study was successful in formulating chewing gum containing at least 107 CFU/tablet of L. brevis NB10.

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“…It is primarily used for the encapsulation of oil. It was reported to provide oxidative stability for oil encapsulation but showed poor emulsifying capacity and low oil retention 23 . Together with another encapsulant like soy extract, maltodextrin was used for encapsulating probiotics 24 .…”

Section: Alginatementioning

confidence: 99%

Untitled

2022

IJPSR

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In the recent advancement of the food and pharmaceutical industry, the encapsulation process has gained interest in the production of functional food and the sustained release of drugs to the target site. The designing and the fabrication of micro or nanocapsule has become the active field of research over the few decades. Encapsulation increases the shelf life of the bioactive materials, increases their stability and protects the bio-actives from the harsh environment. Therefore, the encapsulation process has a great potentiality in the development of functional food and drugs. Many bioactive materials, oils, probiotics, and drugs are encapsulated in a microcapsule made up of varieties of polymeric and non-polymeric substances. Successful encapsulation of materials depends on the choice of the wall materials and the correct techniques adopted for the formation of the microsphere. In this review, an attempt has been made to discuss the different materials and the techniques used in the encapsulation process with reference to the food and pharmaceutical industry. INTRODUCTION:Encapsulation is a process by which a substance or a mixture of substances are entrapped in another material system. The nature of the substance that is encapsulated are liquids, solids, and gas also. Nowadays, nanomaterials are targeted for encapsulating the drugs molecules since it enhances the loading capacity and reduces the systemic toxicity of the drugs. The major limitation of the bioactive materials from plant sources is their hydrophobicity, less chemical stability, and short-term effectiveness.

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Microencapsulation of Color and Flavor in Confectionery Products

Cited by 16 publications

References 111 publications

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Formulation of chewing gum containing Lactobacillus brevis NB10

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