Research and Innovation in Food Science and Technology

Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions

Document Type : Original Paper

Authors

1 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

2 Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

3 PhD, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mshhad, Iran

4 PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

In this study, vanillin release from multilayered microcapsules consisting of isolated soy protein, modified starch, and chitosan produced by spray dryer was investigated. Vanillin release was studied using a mouth simulator. The parameters included oral variable such as saliva and the tension on vanillin release. To examine the release of vanillin, the release of these microcapsules (one and two-layers) at 37 °C and pH=6.8, as well as frequent chewing (0, 30 and 55 rpm) were investigated. The results of the release of single (isolated soy protein) and twolayers (modified starch) microcapsules according to the Korsemeyer- Peppas equation showed that the two-layer microcapsules were less diffusion coefficient than the one-layer microcapsules. Mean dissolution time for two-layer and one-layer were calculated 1.24 and 1.08 h at 37 °C, respectively.Therefore, at the same conditions (adding saliva and shear stress), the release rate of vanillin from the two-layer microcapsules was lower than the one-layer microcapsules due to the modified starch coating around the shells and the increase in the thickness of the shell of the two-layered microcapsule, which reduces the release velocity of vanillin from the two-layer microcapsules.

Keywords

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Research and Innovation in Food Science and Technology
Volume 8, Issue 2
July 2019
Pages 111-124
  • Receive Date: 26 July 2017
  • Revise Date: 09 March 2018
  • Accept Date: 28 April 2018