Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Kim, Gur-Yoo; Lee, Jaehak; Lim, Seungtae; Kang, Hyojin; Ahn, Sung-Il; Jhoo, Jin-Woo; Ra, Chang-Six

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자료유형: 학술저널

저자정보: Kim, Gur-Yoo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lee, Jaehak (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lim, Seungtae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Kang, Hyojin (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Ahn, Sung-Il (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Jhoo, Jin-Woo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Ra, Chang-Six (Department of Animal Industry Convergence, College of Animal Life Sciences, Kangwon National University)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제5호

발행연도: 2019.1

수록면: 780 - 791 (12page)

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This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

#microencapsulation #coffee #flavor #headspace solid-phase microextraction #HS-SPME)

참고문헌 (28)

참고문헌 신청

Ahn SI / 2013 / Optimization of water-in-oil-in-water microencapsulated β-galactosidase by response surface methodology / J Microencapsul 30:460~469

Ahn SI / 2019 / Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials / J Dairy Sci 102:6959~6970

Caporaso N / 2018 / Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS / Food Res Int 108:628~640

Chang PS / 1994 / Relationship between emulsion stability index and HLB value of emulsifier in the analysis of W/O emulsion stability / Anal Sci Technol 7:237~243

Clarke RJ / 1987 / Coffee: Chemistry / Elsevier :263~257

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