Chitosan coating improves retention and redispersibility of freeze-dried flavor oll emulsions

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2446-2454

  Kaasgaard, Thomas ^a   Keller, Danielle ^a  

^a DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

Author keywords

Carvone; Chitosan; Dry emulsion; Electron microscopy; Emulasion; Freeze drying; Maltodextrin; Nanoemulslon; encapsulation; Retention; Spray drying

Indexed keywords

ANTINEOPLASTIC AGENT; CARVONE; CHITOSAN; MALTODEXTRIN; OIL; POLYSACCHARIDE; TERPENE;

ARTICLE; CHEMISTRY; EMULSION; FREEZE DRYING; LIGHT; METHODOLOGY; MICROCAPSULE; RADIATION SCATTERING;

ANTINEOPLASTIC AGENTS, PHYTOGENIC; CAPSULES; CHITOSAN; EMULSIONS; FREEZE DRYING; LIGHT; MONOTERPENES; OILS; POLYSACCHARIDES; SCATTERING, RADIATION;

EID: 77249131267     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903464s     Document Type: Article

References (43)

1. Madene, A.; Jacquot, M.; Scher, J,; Desobry, S. Flavour encapsulation and controlled release - a review, Int. J- Food Sci. Technol. 2006, 41 (V), 1-21.
2. Porzio, M. Flavor encapsulation: a convergence of science and art. Food Technol 2004, 58 (1), 40-47.
3. Kaushik, V.; Roos, Y. H. Lipid encapsulation in glassy matrices of sugar-gelatin systems in freeze-drying. Int. J. Food Prop. 2008, 11 (2), 363-378.
4. Liu,X. D.; Atarashi, T.; Furuta,T.; Yoshii, H.; Aishima, S.; Ohkawara, M.; Linko, P. Microencapsulation of emulsified hydrophobic flavors by spray drying, Drying Technol. 2001, 19 (1), 1361-1374. (Pubitemid 32895370)
5. Mongenot, N.; Charrier, S.; Chalier, P. Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates. J. Agric. Food Chem. 2000,48, 861-867. (Pubitemid 30194019)
6. Soottitantawat, A.; Yoshii, H.; Furuta, T.; Ohkawara, M.; Linko, P. Microencapsulation by spray drying: influence of emulsion size on the retention, of volatile compounds, J. Food Sci. 2003, 68 (7), 2256-2262.
7. Soottitantawat, A.; Bigeard, F.; Yoshii, H.; Furuta, T.; Ohkawara, M.; Linko, P. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying, Innovative Food Sci Energ. Technol. 2005, 6 (1), 107-114.
8. Re, M. I. Microencapsulation by spray drying, Drying Technol. 1998, 16(6), 1195-1236.
9. Goubet, I.; Le Quere, J. L.; Voilley, A. J. Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review. J. Agric. Food Chem. 1998, 46, 1981-1990.
10. Bertolini, A. C.; Siani, A. C.; Grosso, C. R. F. Stability of monoterpenes encapsulated in gum arabic by spray-drying. J. Agric. Food Chem. 2001, 49, 780-785.
11. Krishnan, S.; Kshirsagar, A. C.; Singhal, R.S. The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbnohydr. Polym. 2005, 62 (4), 309-315.
12. Jafari, S. M.; Assadpoor, E.; He, Y. H.; Bhandari, B. Encapsulation efficiency of food flavours and oils during spray drying. Drvins Technol 2008, 26 (7), 816-835.
13. McNamee, B. F.; O'Riordan, E. D.; O'Sullivan, M. Emulsification and microencapsulation properties of gum arabic. J Agric. Food Chem. 1998, 46, 4551-4555.
14. Jayme, M. L.; Dunstan, D. E.; Gee, M. L. Zeta potentials of gum. arabic stabilised oil in water emulsions. Food Hydrocolloids 1999,13 (6), 459-465.
15. Yadav, M. P.; Igartuburu, J. M.; Yan, Y. C.; Nothnagel, E. A. Chemical investigation of the structural basis of the emulsifying activity of gum arabic. Food Hydrocolloids 2001, 21 (2), 297-308.
16. Garti, N. Hydrocolloids as emulsifying agents for oil-in-water emulsions. J. Dispersion Sci Technol. 1999, 20 (1-2), 327-355.
17. McNamee, B. F.; O'Riordan, E. D.; O'Sullivan, M. Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties. J.Agric. Food Chem. 2001, 49, 3385-3388.
18. Charve, J.; Reineccius, G. A. Encapsulation performance of proteins and traditional materials for spray dried flavors. J. Aerie. Food Chem. 2009, 57, 2486-2492.
19. Kim, Y. D.; Morr, C. V. Microencapsulation, properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles. J. Agric. Food Chem. 1996, 44,1314-1320.
20. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D. J.; Decker, E. A. Chemical and physical stability of protein-and gum arabicstabilized oil-in-water emulsions containing limonene. J. Food Sci 2008, 73 (3), Cl67-Cl72.
21. Bylaite, E.; Venskutonis, P. R.; Mapdpieriene, R. Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. Eur. Food Res. Technol. 2001, 212 (6), 661-670.
22. Rosenberg, M.; Sheu, T. Y. Microencapsulation of volatiles by spraydrying in whey protein-based wall systems. Int. Dairy J. 1996, 6 (3), 273-284.
23. Adamiec, J.; Kalemba, D. Analysis of microencapsulation ability of essential oils during spray drying, Drying Technol 2006, 24 (9), 1127-1132.
24. Soottitantawat, A.; Takayama, K.; Okamura, K.; Muranaka, D.; Yoshii, H.; Furuta, T.; Ohkawara, M.; Linko, P. Microencapsulation, of /-menthol by spray drying and its release characteristics. Innovative Food Sci Emerg. Technol. 2005, 6(2), 163-170.
25. Baranauskiene, R.; Bylaite, E,; Zukauskaite, J; Venskutonis, R, P. Flavor retention of peppermint (Mentha piperita L.) essential oil spray-dried in. modified starches during encapsulation and storage. J. Agric. Food Chem. 2007, 55, 3027-3036.
26. Viswanathan, A. Effect of degree of substitution of octenyl succinate starch on the emulsification activity on different oil phases. J. Environ. Polym. Degrad. 1999, 7(4), 191-196. (Pubitemid 30885614)
27. Kaushik, V.; Roos, Y. H. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems. LWT-Food Sci Technol 2007, 40 (8), 1381-1391.
28. Tobitsuka, K,; Miura, M.; Kobayashi, S. Retention of a European pear aroma model mixture using different types of saccharides. J. Agric. Food Chem. 2006, 54, 5069-5076.
29. Lee, S. W.; Kang, S. Y,; Han, S. H.; Rhee, C. Influence of modification method and starch concentration on the stability and physical properties of modified potato starch, as wall materials. Eur. Food Res. Technol. 2009, 228 (3), 449-455.
30. Thanasukarn, P.; Pongsawatmanit, R.; McClements, D. J. Utilization of layer-by-layer interfacial, deposition technique to improve freeze-thaw stability of oil-in-water emulsions, Food Res. Int. 2006, 39 (6), 721-729.
31. Mun, S.; Decker, E. A.; McClements, D. J. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. J. Colloid Interface Sci 2006, 296 (2), 581-590.
32. Faldt, P.; Bergenstahl, B.; Claesson, P.M. Stabilization by chitosan of soybean oil-emulsions coated with phospholipid and glycocholic acid. Colloids Surf, A 1993, 71 (2), 187-195.
33. Calvo, P.; Remunan-Lopez, C.; Vila-Jato, J. L.; Alonso, M. J. Development of positively charged colloidal drug carriers: chitosan coated polyester nanocapsules and submicron-emulsions. Colloid Polym. Sci 1997, 275 (1), 46-53. (Pubitemid 27156774)
34. Mun, S.; Cho, Y.; Decker, E. A.; McClements, D. J. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets, ¿food Eng. 2008, 86 (A), 508-51.8.
35. Mun, S.; Decker, E. A.; McClements, D. J. Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers, Langmuir 2005, 21, 6228-6234.
36. Avaltroni, F.; Bouquerand, P. E.; Normand, V. Maltodextrin. molecular weight distribution influence on. the glass transition temperature and viscosity in aqueous solutions. Carbohydr. Polym. 2004, 58 (3), 323-334.
37. Ogawa, S.; Decker, E. A.; McClements, D. J. Production and characterization, of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. J. Agric. Food Chem. 2003, 51, 2806-2812.
38. Guzey, D.; McClements, D. J. Formation, stability and properties of multilayer emulsions for application in. the food industry. Adv. Colloid Interface Sci 2006, 128, 227-248.
39. Jafari, S. M.; He, Y. H.; Bhandari, B. Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques. Drying Technol. 2007, 25 (4-6), 1069-1079. (Pubitemid 46939092)
40. Coumans, W. J.; Kerkhof, P.; Bruin, S. Theoretical and practical aspects of aroma retention in spray-drying and freeze-drying. Drying Technol 1994, 12 (1-2), 99-149.
41. Komatsu, H.; Okada, S.; Handa, T. Suppressive effects of salts on droplet coalescence in a commercially available fat emulsion, during freezing for storage. J. Pharm. Sci 1991, 86 (4), 497-502.
42. Aoki, T.; Decker, E. A.; McClements, D. J. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique, ¿ppd Hydrocolloids 2005, 19 (2), 209-220.
43. Roos, Y. H.; Karel, M, Phase-transitions of mixtures of amorphous polysaccharides and sugars. Biotechnol Prog. 1991, 7(1), 49-53.