Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim,Jaehak Lee,Seungtae Lim,Hyojin Kang,Sung-Il Ahn,Jin-Woo Jhoo,Chang-Six Ra 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

Microencapsulation of <i>Lactobacillus acidophilus</i> ATCC 43121 with prebiotic substrates using a hybridisation system

Ann, Eun Y.,Kim, Younghoon,Oh, Sejong,Imm, Jee-Young,Park, Dong-Jun,Han, Kyoung S.,Kim, Sae H. Institute of Food Science and Technology 2007 International journal of food science & technology Vol.42 No.4

<P>Summary</P><P>The objective of this study was to evaluate the effects of prebiotic substrates on the growth of <I>Lactobacillus acidophilus</I> ATCC 43121 and to investigate the utilisation of these prebiotic substrates as coating materials for microencapsulation. The cell growth of <I>L. acidophilus</I> ATCC 43121 was significantly increased in the presence of fructooligosaccharide, lactulose and raffinose. The microencapsulation of <I>L. acidophilus</I> ATCC 43121 cells was carried out by dry surface reforming process (hybridisation) using the selected prebiotic substrates and the enteric coating material, Sureteric<SUP>TM</SUP><I>sans</I>. Scanning and transmission electron microscopy revealed that the double-microencapsulated bacteria exhibited smooth, rounded external surfaces, with a thick external coating composed of the prebiotic substrates and the Sureteric. The acid (artificial gastric juice) or heat tolerance (55 °C) of the double-microencapsulated preparations (prebiotic and enteric coating) was significantly higher than that of the uncoated and single-coated (enteric coating) preparation at prolonged acid (5 h) or heat exposure (3 h). On the contrary, no significant differences were found in salt tolerance. During the storage up to 20 days at 25 and 37 °C, the stability of <I>L. acidophilus</I> ATCC 43121 was significantly improved by double-microencapsulation.</P>

Ammonolysis-based microencapsulation technique using isopropyl formate as dispersed solvent

Hye Yeum, Im,Hong Kee, Sah 이화여자대학교 약학연구소 2010 藥學硏究論文集 Vol.- No.20

The objectives of this study were to develop an ammonolysis-based microencapsulation technique using a nonhalogenated isopropyl formate and to evaluate its feasibility in preparing poly-D,L-lactide-co-glycolide microspheres. The choice of isopropyl formate was based on its great reactivity toward ammonolysis and acceptance as a flavoring agent for human food by regulatory agencies. Progesterone was used as a model drug for microencapsulation. In the practice of this microencapsulation process, a dispersed phase consisting of isopropyl formate, the polymer and progesterone was emulsified in an aqueous phase. Solvent removal from emulsion droplets was rapidly achieved by ammonolysis at ambient conditions, not by typical solvent evaporation and/or extraction. Depending upon microsphere formulations, its encapsulation efficiency ranged from 88.0+/-3.6 to 97.0+/-3.6%. Analysis of FTIR spectra suggested that there were no significant chemical interactions between prednisolone and the polymer. Both DSC and XRD data substantiated that the magnitude of an actual progesterone loading influenced its physical status in the microspheres. Interestingly, the microspheres prepared in this study contained noticeably lower levels of solvent residues: a gas chromatographic analysis demonstrated that the levels of residual isopropyl formate found in different microspheres were not more than 0.34+/-0.07%. It was seen to be feasible from these results that the ammonolysis-based approach using isopropyl formate might have a potential as an alternative microencapsulation technique.

간장박 가수분해물로부터 Savory Microencapsulation 분말 제조 시의 반응온도조건

차용준(Yong-Jun Cha),김진현(Jin Hyeon Kim),유대웅(Daeung Yu) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.6

간장박 가수분해물로부터 microencapsulation 분말 제조시 반응향 생성 최적 온도조건을 규명하기 위해 가수분해물에 5종의 반응 전구물질(glutamic acid 0.33%(w/v), proline 0.99%(w/v), methionine 0.42%(w/v), glycine 0.41%(w/v) 및 fructose 0.5%(w/v))을 첨가하여 3가지 온도조건(95, 110 및 125°C)에서 2시간 반응시킨 후 분무 건조하여 savory microencapsulation 분말을 제조하였다. 각각의 온도조건에서 2시간 반응시켰다. 휘발성 향기성분을 분석한 결과, 총 42종의 휘발성 성분이 95°C에서 34종, 110°C에서 34종, 125°C에서 35종이 동정되었다. 이 중에서 알데히드 및 케톤류(10종)가 가장 많았고, 산류(8종), 알코올류(6종), 퓨란류(6종), 함황화합물류(6종), 방향족 화합물류(5종) 및 기타화합물(1종)로 구성되었다. 반응향 유도에는 odor value(OV)로 환산한 결과 2-methylpropanal(엿기름 향), 3-methylbutanal(엿기름, 코코아 향), phenylacetaldehyde(꿀, 꽃 향), 2-methoxyphenol(탄/연기 향), 4-vinyl-2-methoxyphenol(나무, 탄 향), 2-methylpropanoic acid(치즈, 상한 버터 향), dimethyl disulfide(구운 양파 향), dimethyl trisulfide(양파 향), methional(구운 감자 향) 등의 화합물이 지배적이었다. 관능검사(QDA법) 결과 positive한 향과 맛(soy sauce-like, meaty, nutty)은 95°C에서 가장 높은 값을 나타내었다. 반응향 유도 온도조건은 미세캡슐의 가공특성에 영향을 미치지 않았으며 QDA 및 OV 결과 95°C에서 2시간 반응조건이 가장 우수한 것으로 사료된다. To determine the optimum temperature of reaction flavor for preparing savory microencapsulation powder, five reaction precursors, viz., glutamic acid 0.33% (w/v), proline 0.99% (w/v), methionine 0.42% (w/v), glycine 0.41% (w/v), and fructose 0.5% (w/v), were added to the hydrolysate of soy sauce residue and reacted for 2 hours at 3 conditions (95, 110, and 125°C). A total of 42 volatile flavor compounds were identified at 95°C (34), 110°C (34), and 125°C (35), respectively. Aldehydes and ketones (10) were the most common, followed by acids (8), alcohols (6), furans (6), sulfur-containing compounds (6), aromatic hydrocarbons (5), and a miscellaneous compound (1). However, based on the odor value (OV), the dominant compounds identified were 2-methylpropanal (malty), 3-methylbutanal (malty, cocoa-like), phenylacetaldehyde (honey, flowery), 2-methoxyphenol (burnt/smoky), 4-vinyl-2-methoxyphenol (woody, burnt), 2-methylpropanoic acid (rancid), dimethyl disulfide (cooked onion-like), dimethyl trisulfide (onion-like), and methional (cooked potato-like). Quantitative descriptive analysis (QDA) revealed that the positive odor and taste (soy sauce-like, meaty, and nutty) were higher at 95°C. Based on the QDA and OV values obtained, the optimal condition for reaction flavor was determined to be 2 hours at 95°C. Furthermore, it was observed that temperature conditions had no effect on the processing characteristics of microencapsulation.

Application of acid-catalyzed hydrolysis of dispersed organic solvent in developing new microencapsulation process technology

Lee, Honghwa,Lee, Sunhwa,Bhattacharjee, Himanshu,Sah, Hongkee Informa UK, Ltd. 2012 Journal of microencapsulation Vol.29 No.4

<P>The aim of this study was to evaluate a new microencapsulation technology employing an acid-catalyzed solvent extraction method in conjunction to an emulsion-based microencapsulation process. Its process consisted of emulsifying a dispersed phase of poly(<SMALL>D,L</SMALL>-lactide-<I>co</I>-glycolide) and isopropyl formate in an aqueous phase. This step was followed by adding hydrochloric acid to the resulting oil-in-water emulsion, in order to initiate the hydrolysis of isopropyl formate dissolved in the aqueous phase. Its hydrolysis caused the liberation of water-soluble species, that is, isopropanol and formic acid. This event triggered continual solvent leaching out of emulsion droplets, thereby initiating microsphere solidification. This new processing worked well for encapsulation of progesterone and ketoprofen that were chosen as a nonionizable model drug and a weakly acidic one, respectively. Furthermore, the structural integrity of poly(<SMALL>D,L</SMALL>-lactide-<I>co</I>-glycolide) was retained during microencapsulation. The new microencapsulation technology, being conceptually different from previous approaches, might be useful in preparing various polymeric particles.</P>

Review : Microencapsulation of Live Probiotic Bacteria

( Chong Su Cho ),( Yun Jaie Choi ),( Cheol Heui Yun ),( Islam Mohammad Ariful ) 한국미생물생명공학회 2010 Journal of Microbiology and Biotechnology Vol.20 No.10

Scientific research regarding the use of live bacterial cells for therapeutic purposes has been rapidly growing over the years and has generated considerable interest to scientists and health professionals. Probiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Owing to their considerable beneficial health effects, these microorganisms are increasingly incorporated into dairy products; however, many reports have demonstrated their poor survival and stability. Their survival in the gastrointestinal tract is also questionable. To overcome these problems, microencapsulation techniques are currently receiving considerable attention. This review describes the importance of live probiotic bacterial microencapsulation using an alginate microparticulate system and presents the potentiality of various coating polymers such as chitosan and polylysine for improving the stability of this microencapsulation.

Nalidixic Acid의 Eudragit RL Microencapsulation에 관한 연구

구영순,최경주 梨花女子大學校 藥學硏究所 1991 藥學硏究論文集 Vol.- No.1

Microencapsulation of nalidixic acid using Eudragit RI, a methacrylic acid copolymer was investigated. Microcapsules were prepared by dispersing the drug solution in liquid paraffing using aluminium tristearate as dispersing agent. The preparation of the microcapsules showed high reprodulibility in particle size, shape and the drug content. The dissolution rates of Nalidixic acid from the these microcapsules considerably decreased as compared with that from Nalidixic acid powder and Nalidixic acid-Eudragit RL solid dispersions. The release of Nalidixic acid increased with increased with increasing percentage of aluminium tristearate added to the microcapsules.

Microencapsulation of microbial antioxidants from Mucor circinelloides, their physico-chemical characterization, in vitro digestion and releasing behaviors in food

Hameed Ahsan,Hussain Syed Ammar,Nosheen Shaista,Muhammad Zafarullah,Wu Yang,Ullah Samee,Suleria Hafiz Ansar Rasul,Song Yuanda 한국응용생명화학회 2020 Applied Biological Chemistry (Appl Biol Chem) Vol.63 No.3

This study aimed at increasing the stability of heat-labile and pH-sensitive microbial antioxidants by the microencapsulation. Microbial antioxidants from Mucor circinelloides were microencapsulated. The physico-chemical and powder flowing properties of resulting microcapsules were evaluated. The initial safety studies were evaluated by in vivo acute oral toxicity tests. The bio-accessibility of powders vs. extracts was analyzed in in vitro digestion models with further application of microcapsules to model food system. Physico-chemical properties were significantly different (p < 0.0001) for all microcapsules regardless of their non-substantial variations (p > 0.05) in powder flowing properties. The microencapsulation of extract with 5% whey protein hydrogels (WPHG) + 5% pectin ( TA) showed higher retain-ability of polyphenols accompanying low degradation in gastric and intestinal digestion and with no major toxicity signs. The addition of TA microcapsule did not produce any nutritional, physico-chemical, compositional, and nutritional distinctions in cheese. Microencapsulation proved to be appropriate approach for not only protecting the thermo-labile and pH-sensitive microbial antioxidants but also for enhanced bioavailability, and targeted release of bioactive extracts.

미세캡슐화를 위한 분무건조 다당류의 특성

이승철,임채환,이상천,Lee, Seung-Cheol,Rhim, Chae-Hwan,Lee, Sang-Chun 한국식품과학회 1997 한국식품과학회지 Vol.29 No.6

Characteristics of viscosity and spray dried particles for several polysaccharides were studied to investigate the possibilities as wall materials for microencapsulation. Viscosities of 10% maltodextrin, 10% gum arabic, 10% dextran, 1% gum locust bean, and 1% gum karaya were 2.2 mPa.s, 9.2 mPa.s, 13.0 mPa.s, 4660.0 mPa.s, and 77.0 mPa.s, respectively. In scanning electron micrographs for spray dried polysaccharides, gum arabic had spherical shapes at 20% and 30% emulsion concentration, while trailed shapes at 40%. Maltodextrin had uniform spherical shapes at 30%, while aggregated form with various kinds of capsule sizes at 40%. Dextran had spherical shapes at 20%, while trailed fibrous shapes at over 30%. Mixed polysaccharides with gum arabic:maltodextrin (1:3, w/w) had uniform spherical shapes at 20%, 30%, and 40% with increasing diameter with increasing concentration.

저융점을 가진 Core 물질을 이용한 내구성 Microcapsule 제조 기술

노근애(Kun Ae Noh),강유진(Eu Gene Kang),김상헌(Sang Hern Kim) 한국유화학회 2001 한국응용과학기술학회지 Vol.18 No.4

A series of microcapsule were synthesized by using several PCM(Phase Change Material) as a core material and gelatin/arabic gum, melamine/formaldehyde as a shell material. Coacervation technique and in situ polymerization were adopted in synthesizing microcapsules. In the microencapsulation by coacervation, tetradecane and octadecane were used as core materials. In the microencapsulation by situ polymerization tetradecane, pentadecane, hexadecane, heptadecane, octadecane, and nonadecane were used as core material. The synthesized microcapsule was examined to observe the shape of the microcapsule. The particle size analysis was performed by particle size analyzer. The thermal properties(e.g. melting point, heat of melting, crystallization temperature, heat of crystallization, differences between melting point and crystallization temperature) were obtained by DSC(Differential Scanning Calorimeter). The stirring rate effect was investigated during the microencapsulation. It was found that with increasing the stirring rate much smaller microcapule was produced. However, this did not necessarily lead to formation of spherical microcapsule.