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Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

文献类型： 外文期刊

作者： Yang, Ziming 1 ; Peng, Zheng 1 ; Li, Jihua 1 ; Li, Sidong 1 ; Kong, Lingxue 3 ; Li, Puwang 1 ; Wang, Qinghuang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China

2.Natl Ctr Important Trop Crops Engn & Technol Res, Haikou 571101, Peoples R China

3.Deakin Univ, Ctr Mat & Fiber Innovat, Geelong, Vic 3220, Australia

关键词： Vanilla oil;Flavour;Microcapsule;Complex coacervation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

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收录情况： SCI

摘要： A novel flavour microcapsule containing vanilla oil (VO) was developed using complex coacervation approach, aimed to control release of VO and enhance its thermostability for spice application in food industry. Viscosity of chitosan (CS) and VO/CS ratio were optimised for fabrication of microcapsules. The flavour microcapsules were evaluated by scanning electron micrograph (SEM), laser confocal microscopy (LSCM), particle size analyser, infrared spectrometer (FT-IR), thermal analysis and controlled-release analysis. The microcapsules were in spherical with good dispersibility when moderate viscosity CS was used. 94.2% of encapsulation efficiency was achieved in VO/CS ratio of 2:1. The FT-IR study proved chemical cross-linking reaction occurred between genipin and chitosan, but a physical interaction between CS and VO. A core-shell structure of microcapsule was confirmed by LSCM, which was beneficial to improve the thermostability of VO in microcapsule. Moreover, VO could be remained about 60% in the microcapsules after release for 30 days, which demonstrated the flavour microcapsules had good potential to serve as a high quality food spice with long residual action and high thermostability.

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