TY - JOUR
T1 - Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials
T2 - Storage stability and flavor application in food
AU - Yin, Yun
AU - Cadwallader, Keith R.
N1 - Partial support for this project was provided by the National Institute of Food and Agriculture , U.S. Department of Agriculture , under Project ILLU-698-366 .
PY - 2019/4/25
Y1 - 2019/4/25
N2 - 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.
AB - 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.
KW - 2-Acetyl-1-pyrroline
KW - 2-Acetyl-1-pyrroline (PubChem CID: 522834)
KW - Microencapsulated flavor
KW - Octacosane (PubChem CID: 12408)
KW - Phosphorus pentoxide (PubChem CID: 14812)
KW - Potassium acetate (PubChem CID: 517044)
KW - Potassium carbonate (PubChem CID: 11430)
KW - Stability
KW - Zinc (II) chloride (PubChem CID: 5727)
UR - https://www.scopus.com/pages/publications/85057829555
UR - https://www.scopus.com/pages/publications/85057829555#tab=citedBy
U2 - 10.1016/j.foodchem.2018.11.122
DO - 10.1016/j.foodchem.2018.11.122
M3 - Article
C2 - 30583436
AN - SCOPUS:85057829555
SN - 0308-8146
VL - 278
SP - 738
EP - 743
JO - Food chemistry
JF - Food chemistry
ER -