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

Research output: Contribution to journalArticle

Abstract

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–ZnCl2) were investigated in this study. 2AP–ZnCl2 microcapsules (0.081% (w/w) 2AP loading) and unprotected 2AP–ZnCl2 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–ZnCl2 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–ZnCl2 allows for more flexible handling/storage practices and has potential for application by the flavor industry.

Original languageEnglish (US)
Pages (from-to)738-743
Number of pages6
JournalFood chemistry
Volume278
DOIs
StatePublished - Apr 25 2019

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Keywords

  • 2-Acetyl-1-pyrroline
  • 2-Acetyl-1-pyrroline (PubChem CID: 522834)
  • Microencapsulated flavor
  • Octacosane (PubChem CID: 12408)
  • Phosphorus pentoxide (PubChem CID: 14812)
  • Potassium acetate (PubChem CID: 517044)
  • Potassium carbonate (PubChem CID: 11430)
  • Stability
  • Zinc (II) chloride (PubChem CID: 5727)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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