Swelling and erosion affecting flavor release from glassy particles in water

Abstract

A model of flavor release from encapsulated flavor particles immersed in water has been developed that correlates well with experimental data. Flavor release from particles was determined by measuring both the quantities released from the particle to water and from water to air in the headspace. The model presented here predicts a very different release with time from the encapsulated flavor if the particle develops a hydrogel at the surface (swelling) compared to gradual erosion. Controlled heating showed more retention of flavor when the particle swells compared to a more rapid flavor release under conditions of particle erosion.

Flavor Encapsulation in Yeasts: Limonene Used as a Model System for Characterization of the Release Mechanism

“…This is necessary to reach equilibrium between the β-glucan and the protein layers. If the concentration of water in the protein phase is low, it decreases also its diffusion coefficient and therefore its rate of migration (20) [i.e., The evolution of the diffusion coefficient of water evolves exponentially with its phase volume fraction in a binary polymer/water mixture (21)]. The protein layer can also go through a second-order phase transition to become more compact; thus, the diffusion rate of water through the phase becomes close to zero.…”

“…If Fick's second law for diffusion is considered (eq 14b), it has exactly the same format than eq 14a if the kinetics constant is replaced by the diffusion coefficient and the vapor pressure (that is constant in eq 14a) is replaced by the concentration gradient (that is also constant in the case of a constant concentration on one side of the membrane). However, the diffusion through the cell wall is now dependent on the mesh size of the polymeric network that forms the cell wall and D should increase as the concentration of polymer decreases (20). The quantity D ‚ S becomes the only parameter that controls the kinetics of release as the cell wall swells.…”

Moisture Stability of Maltodextrin-Based Delivery Systems

“…For kinetics reason, only the sorption (increasing RH with time) is treated here. 4,5 Glass-transition temperatures (Tg) were measured by differential scanning calorimetry using Mettler-Toledo DSC822e with 40 μl sealed aluminum crucibles (Greifensee, Switzerland). To avoid water loss during measurement, the maximum temperature was 95°C.…”

Mechanism of Romascone® release from hydrolyzed vinyl acetate nanoparticles: thermogravimetric method

“…3 Identical needs arise nowadays for perfume and flavor molecules once the requirements for release application have been evaluated. 4 For example, this includes perfume delivery on fabric during a washing cycle, 1 flavor delivery during consumption, 5 but most of all, active preservation during the storage or the process inherent to the production of the final form of the application. 1 An obvious way is identified to reduce the loss of active material before it is released to the benefit of the consumer: diffusion.…”