An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Abstract

The potential application of flavor encapsulation comprising regenerated porous cellulose particles (RPC) as core and carboxymethyl cellulose (CMC) as wall was investigated using L-menthol as a model flavor. RPC was prepared by sol-gel transition method and characterized by Fourier-transform infrared (FTIR) spectra, scanning electron microscopy (SEM) and micromeritics instruments. The results revealed that the RPC showed the particle size about 300-500 lm as well as the specific surface area about 8.7 m 2 /g. Based on high adsorptive capability, RPC could encapsulate menthol well and offer high encapsulation yield. The menthol content of RPC-menthol complexes (RPCM) was measured by gas chromatogram (GC) and showed the maximum content of about 12 % menthol with the encapsulation efficiency of 70 %. Besides, RPC provided comparable flavor retention as microcrystalline cellulose during storage under relative humidity of 80 % at 25°C. CMC was then used to modify RPCM and the construction of RPCM-CMC was confirmed by FTIR and SEM. The studies showed that CMC wall on RPCM surface had no influence on the menthol content and encapsulation efficiency in encapsulation process, but provided a significant increase in menthol retention during storage depending on the content of CMC in RPCM-CMC. Moreover, the stability test at various temperatures showed that both RPCM and RPCM-CMC were stable at room temperature and released flavor at temperatures common in food processing. It was concluded that RPC and CMC modification shows great potential as flavor encapsulant.

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

“…0.02À700 Adamiec et al, 2012;Baranauskiené et al, 2006;Bhandari et al, 1992;Choi et al, 2009;Fieber et al, 2011;Finney et al, 2002;Kaasgaard and Keller, 2010;Kim and Morr, 1996;Ko et al, 2012;Li et al, 2013;Ma et al, 2013;McNamee et al, 1998;Paramita et al, 2012;Patel et al, 2013;Rodríguez et al, 2013;Shah et al, 2012;Soottitantawat et al, 2004Soottitantawat et al, , 2005Soottitantawat et al, , 2007Yang et al, 2012a,b;Zandi et al, 2014. Optical microscopy Accessibility, low cost, simple operation, color distinguishability ability.…”

“…0.02À1.2 Choi et al, 2009;Shah et al, 2012. Others NA NA 100À1000 Ma et al, 2013;Marcuzzo et al, 2012;Patel et al, 2013;Penbunditkul et al, 2012;Yeo et al, 2005.…”

“…0.04À500 Adamiec et al, 2012;Badee et al, 2012;Baranauskiené et al, 2006Baranauskiené et al, , 2007Bhandari et al, 1992Bhandari et al, , 1999Bringas-Lantigua et al, 2011;Cadwallader et al, 2010;Charve and Reineccius, 2009;Finney et al, 2002;Giroux and Britten, 2011;Kim and Morr, 1996;Ko et al, 2012;Ma et al, 2013;Marcuzzo et al, 2010 andParamita et al, 2012;Penbunditkul et al, 2012;Soottitantawat et al, 2005. GC-MS Widely used, accurate method.…”

“…Baranauskiené et al, 2006Baranauskiené et al, , 2007Bringas-Lantigua et al, 2011;Chen et al, 2013;Goula and Adamopoulos, 2012;Paramita et al, 2012;Fabra et al, 2012;Kalogeropoulos et al, 2010;Ko et al, 2012;Li et al, 2013;Ma et al, 2013;Marcuzzo et al, 2010;McNamee et al, 1998McNamee et al, , 2001Penbunditkul et al, 2012;Shah et al, 2012. Multiple pathways, not easy to identify the best one for each encapsulate.…”

“…0.02À1000 Baranauskiené et al, 2007;Bhandari et al, 1992Bhandari et al, , 1999Bringas-Lantigua et al, 2011;Cadwallader et al, 2010;Charve and Reineccius, 2009;Fabra et al, 2012;Kaasgaard and Keller, 2010;Li et al, 2013;Ma et al, 2013;Paramita et al, 2012;Penbunditkul et al, 2012;Ramoneda et al, 2011;Rodríguez et al, 2013;Shah et al, 2012;Sillick and Gregson, 2012;Soottitantawat et al, 2005;Yuliani et al, 2006a,b. Flavor stability: flavor release GC, DVS fast GC-FID, melting enthalpy, e-nose, liquid-gas chromatography Essential information for the stability and shelf-life of encapsulates.…”