Jump to Main Content
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
- Wang, Minqi, Doi, Takahiko, McClements, David Julian
- Food research international 2019 v.119 pp. 6-14
- ambient temperature, antimicrobial properties, antioxidants, biopolymers, boiling, calcium, cooking, dimethyl disulfide, droplets, emulsions, encapsulation, flavor, garlic, hydrophobicity, lipids, lipophilicity, microgels, sodium alginate, volatile compounds
- The objective of the current study was to determine whether biopolymer microgels could be used to encapsulate and control the release of allyl methyl disulfide (AMDS), a lipophilic compound in garlic, which has flavoring, anticancer, antioxidant, and antimicrobial properties. AMDS is a volatile compound that is easily lost during food processing, storage, and preparation, which reduces its desirable functional attributes. In this study, AMDS was loaded into oil-in-water emulsions that were then incorporated into biopolymer microgels. These microgels were fabricated by injecting a mixture of AMDS-loaded lipid droplets and sodium alginate into a calcium ion solution. The impact of microgel properties on the amount of AMDS retained during heating from room temperature to boiling for 30 min was determined to simulate cooking conditions. Encapsulation of AMDS-loaded lipid droplets in microgels delayed flavor release appreciably (3-fold longer). The microgels were also found to remain intact throughout the cooking process. Moreover, flavor retention was improved when an optimum level of lipid droplets (around 15%) were included in the microgels, which was attributed to their impact on flavor partitioning and microgel stability. These results suggest that biopolymer microgels may be useful for controlling flavor release during cooking.