Ultrasound assisted encapsulation of peppermint flavor in gum Arabic: Study of process parameters

Abstract

In the present study, ultrasound assisted encapsulation of peppermint flavor (core material) in gum Arabic (GA; wall material) was carried out in the presence of Tween 80 surfactant. It is well known that the intense environment generated due to cavity collapse in the presence of ultrasonic irradiations help in the preparation of fine emulsion which enhances the encapsulation efficiency of flavor. In this work, the use of ultrasound during encapsulation of peppermint flavor in GA, enhances the encapsulation efficiency to 87%. The effect of various parameters such as flavor concentration, GA concentration, and inlet temperature and feed rate during spray drying on encapsulation efficiency, product yield and particle size was studied. Also, the encapsulation of peppermint flavor in GA was confirmed using Fourier‐transform infrared spectroscopy (FTIR) analysis. The particles size of obtained nanoparticles after spray drying is in the range of 45.2–255.7 nm. This encapsulation process is believed to enhance the shelf life and stability of flavors that may be protected from outside environment by reducing its reactivity. Practical applications Components of the peppermint flavor are first of all mono and sesquiterpene hydrocarbons and their oxygenated derivatives, and also phenylpropanoids. These are volatile substances sensitive to oxygen, light, moisture, and heat. Stability and shelf life of peppermint flavor will be lower when it is in liquid state because it is very sensitive to outside environment. This ultrasound assisted encapsulation process improves the processing time and encapsulation efficiency in lesser time which improves its stability and shelf life. Upon investigation of effect of direct exposure of peppermint oil to acoustic cavitation with bath and probe type and obtained FTIR patterns, its properties were found to be unaffected with acoustic cavitation. Further, in the present work, the effect of ultrasonication is little after encapsulation of peppermint flavor in gum Arabic wall material. Further the produced encapsulated materials are having uniform particle size distribution which can be prepared at industrial scale.

Developing quality and safety of cloudy mango juices by gum Arabic encapsulated a droplet of vanillin embedded in mango oil along with ultrasonic for longer shelf‐life

“…After 4 weeks of storage, the pH, TA, °Brix, color coordinates, and % scavenging activity of GA3VA and GA4VA samples were remained stable without any observable changes ( p > .05) compared with those values at the beginning of storage (Tables S1–S4). These results are agreed with a past study of a flavor emulsion (Sangolkar et al., 2019) which reflected the ability of 3% and 5% GA encapsulated VA/MO for stabilizing the quality of CMJs during 4 weeks of storage at 4°C.…”

“…Moreover, the average particle size of GA‐VA/MO‐S capsules was found to be in the range of 88.5–243.2 nm based on the increase of GA concentration from 0.5% to 5% (m/v) (Figure 4b). This reduction in the particle size is attributed to intense environment created by ultrasonic irradiations (Sangolkar et al., 2019). In the presence of ultrasound in the liquid medium, the quick formation and collapse of cavities take place (Bhanvase & Sonawane, 2014).…”

“…It shows that the GA3VAUS and GA4VAUS samples had higher ζ potentials of −78.5 and −77.2 mV, respectively. This means that the use of ultrasound improved significantly the cloud stability during 8 weeks storage of CMJs due to sonication improved the negative charge capacity of GA particles on the surface of VA/MO spherical capsules (Sangolkar et al., 2019). In other words, the ultrasound energy promoted the formation of smaller sized droplets in emulsion phase relative to volume of droplets preserving their stability for long period against gravity forces (Bhanvase & Sonawane, 2014; Silva et al., 2015).…”

Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

“…Flavor is an indispensable feature of food, and the effective use of the characteristics of flavor substances can increase the quality of food. However, flavor substances have low molecular weights and easily volatilize under the influence of variations in humidity, temperature, and light intensity [ 1 ]. In addition, most volatile flavor substances have a strong affinity for lipids and are preferentially soluble in oil phases, which limits their applicability in aqueous food matrices and may cause the delayed or incomplete release of these flavor substances [ 2 ].…”

Structural Characterization of a Cyclodextrin/l-menthol Inclusion Complex in the Solid-state by Solid-state NMR and Vibrational Circular Dichroism

“…[2][3][4] The preparation of powdered inclusion complexes of flavor compounds in cyclodextrins (CyDs) is important for the oxidation stability of these compounds during storage and for the controlled release of these flavor compounds from the powders. 5,6 CyDs are cyclic oligosaccharides, which are constituted of 6 -8 glucopyranose units that are linked by α- (1,4) bonds; CyDs are versatile complexing agents, such as α-, β-, and γ-CyD. They are characterized by a toroidal structure with a hydrophilic external surface and a sub-nanometer hydrophobic cavity (average internal diameter: α-CyD: 0.57 nm, β-CyD: 0.78 nm, and γ-CyD: 0.95 nm) ( Fig.…”