Abstract
Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.
Highlights
Chemical modification of native starches to enhance their performance in microencapsulation, a widely used technique in the food industry, has been a topic of interest for many years
Hi Cap 100 and Capsul are two octenyl succinic anhydride (OSA) starches derived from waxy maize base, which are especially suited for encapsulation processes
Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor
Summary
Chemical modification of native starches to enhance their performance in microencapsulation, a widely used technique in the food industry, has been a topic of interest for many years. Starch derivatization with octenyl succinic anhydride (OSA) disrupts the hydrogen bonding and reduces retrogradation of the starch, while increasing its hydrophobicity. In this way, OSA modified starches have been used to stabilize emulsions and to encapsulate sensitive ingredients (Bhosale & Singhal, 2006; Cova et al, 2010). The only difference in structure between Hi Cap 100 and Capsul is that Hi Cap 100 is a straight chain starch, whereas Capsul is a branched chain starch (Ratchahat et al, 2010).
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