Effects of cross-linking, capsule wall thickness, and compound hydrophobicity on aroma release from complex coacervate microcapsules

Segolene Leclercq, Christian Milo, Gary A. Reineccius

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

Microcapsules were produced by complex coacervation with a gelatin-gum acacia wall and medium-chain-triglyceride core. Dry capsules were partially rehydrated and then loaded with model aroma compounds covering a range of volatility, hydrophobicity, and molecular structure. An experimental design was prepared to evaluate the effects of cross-linking, wall/core ratio, and volatile load level on aroma release from capsules in a hot, aqueous environment. The real-time release on rehydration was measured by monitoring the headspace of a vessel containing the capsules to proton transfer reaction mass spectrometry (PTR-MS). Data collected showed no effects of cross-linking or wall/core ratio on volatile release in hot water for any of the volatiles studied. When comparing real-time release of the prepared coacervates to a spray-dried equivalent, there was no difference in the release from hot water but the release was slower when coacervates were added to ambient-temperature water. We found volatile release to be primarily determined by compound partition coefficients (oil/water and water/air) and temperature.

Original languageEnglish (US)
Pages (from-to)1426-1432
Number of pages7
JournalJournal of agricultural and food chemistry
Volume57
Issue number4
DOIs
StatePublished - Feb 25 2009

Keywords

  • Complex coacervation
  • Cross-linking
  • Encapsulation
  • Hydrophobicity
  • PTR-MS
  • Release

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