This study aimed to extend the retention of flavor in coffee-containing milk
beverage by microencapsulation. The core material was caramel flavor, and the
primary and secondary coating materials were medium-chain triglyceride and
maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary
emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan
monolaurate. Response surface methodology was employed to determine optimum
microencapsulation conditions, and headspace solid-phase microextraction was
used to detect the caramel flavor during storage. The microencapsulation yield
of the caramel flavor increased as the ratio of primary to secondary coating
material increased. The optimum ratio of core to primary coating material for
the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary
coating material was also 1:9. Microencapsulation yield was observed to be
approximately 93.43%. In case of in vitro release
behavior, the release rate of the capsules in the simulated gastric environment
was feeble; however, the release rate in the simulated intestinal environment
rapidly increased within 30 min, and nearly 70% of the core material was
released within 120 min. The caramel flavor-supplemented beverage sample
exhibited an exponential degradation in its flavor components. However,
microcapsules containing flavor samples showed sustained flavor release compared
to caramel flavor-filled samples under higher storage temperatures. In
conclusion, the addition of coffee flavor microcapsules to coffee-containing
milk beverages effectively extended the retention of the coffee flavor during
the storage period.
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