Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
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 preserva...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1375 |
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| author | Miguel Ángel Hernández-Fernández Santiago García-Pinilla Oswaldo Israel Ocampo-Salinas Gustavo Fidel Gutiérrez-López Humberto Hernández-Sánchez Maribel Cornejo-Mazón María de Jesús Perea-Flores Gloria Dávila-Ortiz |
| author_facet | Miguel Ángel Hernández-Fernández Santiago García-Pinilla Oswaldo Israel Ocampo-Salinas Gustavo Fidel Gutiérrez-López Humberto Hernández-Sánchez Maribel Cornejo-Mazón María de Jesús Perea-Flores Gloria Dávila-Ortiz |
| author_sort | Miguel Ángel Hernández-Fernández |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T16:00:56Z |
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| id | doaj.art-9ac7d7bb6e4047058865ec28a29da8c0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:00:56Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9ac7d7bb6e4047058865ec28a29da8c02023-11-20T15:18:49ZengMDPI AGFoods2304-81582020-09-01910137510.3390/foods9101375Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural CharacterizationMiguel Ángel Hernández-Fernández0Santiago García-Pinilla1Oswaldo Israel Ocampo-Salinas2Gustavo Fidel Gutiérrez-López3Humberto Hernández-Sánchez4Maribel Cornejo-Mazón5María de Jesús Perea-Flores6Gloria Dávila-Ortiz7Departamento 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, MexicoDepartamento 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, MexicoInstituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Carboneras Mineral de la Reforma, Hidalgo C.P. 42184, MexicoDepartamento 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, MexicoDepartamento 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, MexicoDepartamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, S/N Santo Tomás, Mexico City C.P. 11340, MexicoCentro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro s/n, Nueva Industrial Vallejo, Alcaldía Gustavo A. Madero, Mexico City C.P. 07738, MexicoDepartamento 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, MexicoVanilla 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.https://www.mdpi.com/2304-8158/9/10/1375vanilla oleoresinmicroencapsulationcomplex coacervationspray-dryingmicrostructure |
| spellingShingle | Miguel Ángel Hernández-Fernández Santiago García-Pinilla Oswaldo Israel Ocampo-Salinas Gustavo Fidel Gutiérrez-López Humberto Hernández-Sánchez Maribel Cornejo-Mazón María de Jesús Perea-Flores Gloria Dávila-Ortiz Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization Foods vanilla oleoresin microencapsulation complex coacervation spray-drying microstructure |
| title | Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization |
| title_full | Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization |
| title_fullStr | Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization |
| title_full_unstemmed | Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization |
| title_short | Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization |
| title_sort | microencapsulation of vanilla oleoresin i v planifolia i andrews by complex coacervation and spray drying physicochemical and microstructural characterization |
| topic | vanilla oleoresin microencapsulation complex coacervation spray-drying microstructure |
| url | https://www.mdpi.com/2304-8158/9/10/1375 |
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