Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Abstract

Sesame and quinoa seeds are being used as all-natural flavor delivery systems in food. Flavors are loaded into the seeds by mixing them with the flavor and a small amount of a food-grade solvent. The extent of seed flavor loading and the flavor release characteristics depend on the type of seed and the loading protocol. Here, X-ray computed micro-tomography (XRCMT) was used to characterize the extent of iodinated flavor analogue uptake into two types of seeds, and the distribution of analogues within the seed matrices. The use of iodinated analogues enhanced the ability of XRCMT to localize the analogues within seeds. The extent of uptake and the distribution were both strongly affected by seed type, loading protocol, and time after loading. The results are used to determine optimal loading conditions for different compounds. They illustrate how XRCMT can be used to locate individual substances within delivery systems.