Hernández-Fernández Miguel Ángel, García-Pinilla Santiago, Ocampo-Salinas Oswaldo Israel, Gutiérrez-López Gustavo Fidel, Hernández-Sánchez Humberto, Cornejo-Mazón Maribel, Perea-Flores María de Jesús, Dávila-Ortiz Gloria
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, Mexico.
Facultad de Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia-Uniagraria, Calle 170 # 54a-10, Bogotá C.P. 111166, Colombia.
Foods. 2020 Sep 27;9(10):1375. doi: 10.3390/foods9101375.
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.
香草是世界上最受欢迎的品种之一。其主要成分香草醛赋予了它独特的香气和风味以及抗氧化和生物学特性。香草醛在氧气、光照和湿度存在的情况下非常不稳定，这使其使用和保存变得复杂。因此，为了解决这个问题，本研究旨在开发香草油树脂微胶囊。通过超临界二氧化碳获得香草油树脂，并通过复凝聚法和随后的喷雾干燥（进样/出样温度为100℃/60℃）进行微胶囊化。复凝聚过程的最佳条件为壳聚糖0.34%、阿拉伯胶1.7%、pH值5.29以及油树脂与壁材的比例为1:2.5。对喷雾干燥前后凝聚层的傅里叶变换红外光谱（FT-IR）分析表明存在官能团C=N（与香草醛的羰基和壳聚糖的氨基相关），表明通过复凝聚-喷雾干燥进行微胶囊化是成功的。保留率和包封率分别为84.89±1.94%和69.20±1.79%。从香草油树脂中获得的微胶囊具有高香草醛浓度以及其他挥发性化合物和必需脂肪酸。所有这些都改善了产品的香气和风味，增加了其在各种食品基质中的消费量和应用。
