Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules
作者： Yun Yin , Keith R. Cadwallader
DOI: 10.1016/J.FOODCHEM.2018.05.079
关键词: Chemistry 、 Zinc 、 2-Acetyl-1-pyrroline 、 Flavor 、 Scanning electron microscope 、 Generally recognized as safe 、 Ingredient 、 Hydrophobe 、 Gas chromatography 、 Chromatography
摘要: A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as practical way to protect the and help facilitate its general use in food applications. Use of octacosane wall material provided flavor retention 65.3%. The results from scanning electron microscopy (SEM) X-ray micro-computed tomography (X-ray micro-CT) indicated desirable morphological characteristics matrix type microcapsules. Gas chromatography (GC) absorbance spectroscopy were used for chemical quantitation 2AP ZnCl2, respectively, Results revealed no degradation occurred result encapsulation process. This study is first demonstrate feasibility producing high quality microcapsules labile complexes spray-chilling. generally recognized safe (GRAS) substances, including may allow widespread commercial ingredient.
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