Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules.

Author(s) Yin, Y.; Cadwallader, K.R.
Journal Food Chem
Date Published 2018 Nov 01
Abstract

A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications. Use of octacosane as wall material provided a flavor retention of 65.3%. The results from scanning electron microscopy (SEM) and X-ray micro-computed tomography (X-ray micro-CT) indicated desirable morphological characteristics of the matrix type microcapsules. Gas chromatography (GC) and absorbance spectroscopy were used for chemical quantitation of 2AP and ZnCl, respectively, in the microcapsules. Results revealed no degradation of 2AP occurred as a result of the encapsulation process. This study is the first to demonstrate the feasibility of producing high quality microcapsules from labile flavor complexes by spray-chilling. The use of generally recognized as safe (GRAS) substances, including 2AP and ZnCl, may allow for widespread commercial use of 2AP as a flavor ingredient.

DOI 10.1016/j.foodchem.2018.05.079
ISSN 0308-8146
Citation Yin Y, Cadwallader KR. Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules. Food Chem. 2018;265:173-181.

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