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Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Author:
Santos, Milla G., Carpinteiro, Débora A., Thomazini, Marcelo, Rocha-Selmi, Glaucia A., da Cruz, Adriano G., Rodrigues, Christiane E.C., Favaro-Trindade, Carmen S.
Source:
Food research international 2014 v.66 pp. 454-462
ISSN:
0963-9969
Subject:
Fourier transform infrared spectroscopy, chewing gum, cooling, differential scanning calorimetry, emulsions, encapsulation, flavor, food industry, mastication, menthol, particle size, scanning electron microscopy, sensation, sensory evaluation, sorption isotherms, texture, thermal properties, xylitol
Abstract:
Coencapsulation of two or more core materials in one system can improve the functionality of individual components and maximize their performance. Xylitol and menthol are cooling agents that are widely applied in the food industry, and studies have reported that xylitol enhances the cooling effects of mint-flavored products. Thus, xylitol and menthol were coencapsulated using the double emulsion method followed by complex coacervation with the aim of intensifying the cooling sensation and to control the release of these components. Two formulations were developed by varying the concentration of menthol (2 and 6g per 100g simple emulsion). The concentration of xylitol was the same for both formulations (50g per 100g simple emulsion). The microcapsules were characterized in terms of median particle size, morphology (optical, confocal, and scanning electron microscopy), sorption isotherms, Fourier-transform infrared spectroscopy (FTIR), thermal behavior (by differential scanning calorimetry [DSC]), and encapsulation efficiency. These microcapsules were then applied in chewing gums. The chewing gums were characterized by texture profile analysis (TPA) and time-intensity (TI) sensory analysis. The microcapsules showed a spherical shape with a completely encapsulated core and high encapsulation efficiency, demonstrating the success of the technique. The analysis of TI in chewing gum confirmed that the microcapsules were able to promote the gradual release of xylitol and menthol, thereby prolonging the cooling effect. The treatment with the highest concentration of menthol showed high encapsulation efficiency and provided a long duration of flavor when applied in the chewing gum.
Agid:
5432556