TY - JOUR
T1 - Microencapsulation of vanilla oleoresin (V. Planifolia andrews) by complex coacervation and spray drying
T2 - Physicochemical and microstructural characterization
AU - Hernández-Fernández, Miguel Ángel
AU - García-Pinilla, Santiago
AU - Ocampo-Salinas, Oswaldo Israel
AU - Gutiérrez-López, Gustavo Fidel
AU - Hernández-Sánchez, Humberto
AU - Cornejo-Mazón, Maribel
AU - de Jesús Perea-Flores, María
AU - Dávila-Ortiz, Gloria
N1 - Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
PY - 2020/10
Y1 - 2020/10
N2 - Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 ◦C/60 ◦C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.
AB - Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 ◦C/60 ◦C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.
KW - Complex coacervation
KW - Microencapsulation
KW - Microstructure
KW - Spray-drying
KW - Vanilla oleoresin
UR - http://www.scopus.com/inward/record.url?scp=85092245721&partnerID=8YFLogxK
U2 - 10.3390/foods9101375
DO - 10.3390/foods9101375
M3 - Artículo
C2 - 32992589
AN - SCOPUS:85092245721
SN - 2304-8158
VL - 9
JO - Foods
JF - Foods
IS - 10
M1 - 1375
ER -