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

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Abstract

A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) 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 ZnCl2, 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 ZnCl2, may allow for widespread commercial use of 2AP as a flavor ingredient.

Original languageEnglish (US)
Pages (from-to)173-181
Number of pages9
JournalFood chemistry
Volume265
DOIs
StatePublished - Nov 1 2018

Keywords

  • 2-Acetyl-1-pyrroline
  • Complexation
  • Flavoring
  • Hydrophobic materials
  • Microencapsulation
  • Spray-chilling

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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