title: Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach.
abstract: 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.
authors.affiliation: Agriculture Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China.
authors.forename: Ziming
authors.initials: Z
authors.lastname: Yang
authors.forename: Zheng
authors.initials: Z
authors.lastname: Peng
authors.forename: Jihua
authors.initials: J
authors.lastname: Li
authors.forename: Sidong
authors.initials: S
authors.lastname: Li
authors.forename: Lingxue
authors.initials: L
authors.lastname: Kong
authors.forename: Puwang
authors.initials: P
authors.lastname: Li
authors.forename: Qinghuang
authors.initials: Q
authors.lastname: Wang
mesh_terms: D002214:Capsules / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D039823:Iridoids / Q000737:chemistry; D018613:Microscopy, Confocal; D008855:Microscopy, Electron, Scanning; D010938:Plant Oils / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D031669:Vanilla / Q000737:chemistry*
chemical_list: D002214:Capsules; D005421:Flavoring Agents; D039823:Iridoids; D010938:Plant Oils; D048271:Chitosan; C007834:genipin
keywords: Complex coacervation; Flavour; Microcapsule; Vanilla oil