Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions

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MOHEBBI MOHEBBAT; VARIDI MAHDI; NOSHAD MOHAMMAD; Khalilian Movahhed Mohammad

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Journal: Research and Innovation in Food Science and Technology Year:2019 | Volume:8 | Issue:2 Page(s): 111-124

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Title

Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions

Author(s)

MOHEBBI MOHEBBAT | VARIDI MAHDI | NOSHAD MOHAMMAD | Khalilian Movahhed Mohammad | Issue Writer Certificate

Keywords

ModelingQ1

Mouth SimulatorQ1

ReleaseQ2

VanillinQ1

Abstract

In this study, Vanillin Release from multilayered microcapsules consisting of isolated soy protein, modified starch, and chitosan produced by spray dryer was investigated. Vanillin Release was studied using a Mouth Simulator. The parameters included oral variable such as saliva and the tension on Vanillin Release. To examine the Release of Vanillin, the Release of these microcapsules (one and twolayers) at 37 ° C and pH=6. 8, as well as frequent chewing (0, 30 and 55 rpm) were investigated. The results of the Release of single (isolated soy protein) and twolayers (modified starch) microcapsules according to the Korsemeyer-Peppas equation showed that the two-layer microcapsules were less diffusion coefficient than the one-layer microcapsules. Mean dissolution time for two-layer and onelayer were calculated 1. 24 and 1. 08 h at 37 ° C, respectively. Therefore, at the same conditions (adding saliva and shear stress), the Release rate of Vanillin from the two-layer microcapsules was lower than the one-layer microcapsules due to the modified starch coating around the shells and the increase in the thickness of the shell of the two-layered microcapsule, which reduces the Release velocity of Vanillin from the two-layer microcapsules.

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APA: Copy

MOHEBBI, MOHEBBAT, VARIDI, MAHDI, NOSHAD, MOHAMMAD, & Khalilian Movahhed, Mohammad. (2019). Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(2 ), 111-124. SID. https://sid.ir/paper/234057/en

Vancouver: Copy

MOHEBBI MOHEBBAT, VARIDI MAHDI, NOSHAD MOHAMMAD, Khalilian Movahhed Mohammad. Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;8(2 ):111-124. Available from: https://sid.ir/paper/234057/en

IEEE: Copy

MOHEBBAT MOHEBBI, MAHDI VARIDI, MOHAMMAD NOSHAD, and Mohammad Khalilian Movahhed, “Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 2 , pp. 111–124, 2019, [Online]. Available: https://sid.ir/paper/234057/en

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