Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Abstract

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates

“…Chen et al (2020) reported a particle size range of 370–1191 nm for complex coacervation of zein‐chitosan treated by cold plasma technology (Chen et al, 2020). Hernández‐Fernández et al (2020) studied the encapsulation of vanilla oleoresin using chitosan–gum Arabic complex coacervates, and the particle size ranged from 85.86 to 1936.38 nm, with polydispersity index values in the range of 0.27–0.88 (Hernández‐Fernández et al, 2020).…”

“…Hernández-Fernández et al ( 2020) studied the encapsulation of vanilla oleoresin using chitosan-gum Arabic complex coacervates, and the particle size ranged from 85.86 to 1936.38 nm, with polydispersity index values in the range of 0.27-0.88 (Hernández-Fernández et al, 2020).…”

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

“…Encapsulation is a term used for processes in which the active/core material is totally enveloped in a coating or wall material, and thus it is separated and protected from the surrounding environment. Different encapsulation techniques were used to preserve, store, and incorporate VA in various food matrices (Hernández‐Fernández et al., 2020). Among these techniques, flavor emulsion is considered as one of the most suitable methods to encapsulate flavors in cloudy fruit juices.…”

Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds

“…The encapsulation of flavorings has also been aimed among the published investigations of this issue. Hernández-Fernández et al [ 12 ] have developed vanilla oleoresin microcapsules, evaluating the conditions of complex coacervation (percentage of gum Arabic and chitosan, and pH) and the influence of spray-drying. According to the findings of this work, it is possible to microencapsulate vanilla oleoresin extracted through complex coacervation and spray-drying, which allowed the protection of the volatile compounds to be increased and a higher stability.…”

“…The optimal conditions found were 0.34% and 1.7% of gum Arabic and chitosan, respectively, at pH 5.29. Li et al [ 12 ] have investigated the effect of maltodextrine with different dextrose equivalent values (6, 7 and 12) to encapsulate ethyl acetate. In this study, the use of maltodextrine with a high dextrose equivalent, and whey protein as wall materials provided the best protection for flavor substances during storage, and increased their release during dissolution.…”