Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials: Storage stability and flavor application in food.

Author(s) Yin, Y.; Cadwallader, K.R.
Journal Food Chem
Date Published 2019 Apr 25

2-Acetyl-1-pyrroline (2AP) is a popular yet highly unstable aroma compound, which limits its commercial use as a flavoring ingredient. The stability and application of spray-chilled paraffin-coated microcapsules of 2AP zinc chloride complex (2AP-ZnCl) were investigated in this study. 2AP-ZnCl microcapsules (0.081% (w/w) 2AP loading) and unprotected 2AP-ZnCl complex were subjected to ambient storage at four different relative humidities (RH; ∼0%, ∼22.5%, ∼43.2% and ∼100%). The results showed that the microcapsules had significantly greater 2AP stability compared with the unprotected complex under all storage conditions studied. A flavor application study using instant rice was also performed to validate the potential effectiveness of using 2AP-ZnCl microcapsules as a flavoring agent. Full 2AP recovery was achieved after the cooking process, where the controlled release function of the microcapsules was clearly exhibited. The results demonstrated that microencapsulation of 2AP-ZnCl allows for more flexible handling/storage practices and has potential for application by the flavor industry.

DOI 10.1016/j.foodchem.2018.11.122
ISSN 1873-7072
Citation Food Chem. 2019;278:738743.

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