Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions
نویسندگان
1 Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 PhD, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mshhad, Iran
3 PhD. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
4 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2019.07.22.821چکیده
In this study, vanillin release from multilayered microcapsules consisting of isolated soy protein, modified starch, and chitosan produced by spray dryer was investigated. Vanillin release was studied using a mouth simulator. The parameters included oral variable such as saliva and the tension on vanillin release. To examine the release of vanillin, the release of these microcapsules (one and two-layers) at 37 °C and pH=6.8, as well as frequent chewing (0, 30 and 55 rpm) were investigated. The results of the release of single (isolated soy protein) and twolayers (modified starch) microcapsules according to the Korsemeyer- Peppas equation showed that the two-layer microcapsules were less diffusion coefficient than the one-layer microcapsules. Mean dissolution time for two-layer and one-layer were calculated 1.24 and 1.08 h at 37 °C, respectively.Therefore, at the same conditions (adding saliva and shear stress), the release rate of vanillin from the two-layer microcapsules was lower than the one-layer microcapsules due to the modified starch coating around the shells and the increase in the thickness of the shell of the two-layered microcapsule, which reduces the release velocity of vanillin from the two-layer microcapsules.
