1. Food
industries
are
highly
interested
to
enhance
aroma
encapsulaSon
in
order
to
increase
the
aroma
stability
during
processing
and
storage
steps
of
the
food
[1].
The
present
work
is
a
conSnuaSon
of
previous
studies
in
which
we
have
determined
the
specific
parameters
(emulsifier
percentage
&
type,
oil
amount,
wall
material
type
and
raSo)
that
resulted
on
the
highest
aroma
encapsulaSon
efficiency.
Specifically,
in
this
study
we
analyse
the
effects
of
the
storage
condiSons
over
the
volaSle
profile
of
lemon
essenSal
oil
microcapsules
produced
combining
membrane
emulsificaSon
and
spray-­‐drying
[2].
The
lemon
aroma
microcapsules
were
stored
under
nitrogen
atmosphere
at
two
different
temperatures,
5
and
40
°C,
during
180
days.
Selected
volaSle
compounds
were
analyzed
applying
solid
phase
microextraSon
(SPME)
to
concentrate
them
from
the
headspace
vial
and
they
were
further
analyzed
by
gas
chromatography
[3].
Wall
material
addi0on
100
80
60
40
20
100
80
60
40
20
120
100
80
60
40
20
120
100
80
60
40
20
[1]
Jacobsen,
C.,
Horn,
A.C.,
Nielsen,
N.S.,
2013.
Food
enrichment
with
omega-­‐3
faCy
acids.
Food
Sci.,
Tech.
&
Nut.,
Pages
336-­‐352.
100
80
60
40
20
100
80
60
40
20
[2]
Berendsen,
R.,
Güell,
C.,
Ferrando,
M.,
2013.
A
procyanidin-­‐rich
extract
encapsulated
in
water-­‐in-­‐oil-­‐in-­‐water
emulsions
produced
by
premix
membrane
emulsificaSon.
Food
Hydrocolloids,
Pages
636-­‐648.
[3]
Aceña,
L.,
Vera,
L.,
Guasch,
J.,
Busto,
O.,
Mestres,
M.,
2010.
ComparaSve
study
of
two
techniques
to
obtain
representaSve
aroma
extracts
for
being
analysed
by
gas-­‐chromatography-­‐olfactometry:
ApplicaSon
to
roasted
pistachio
aroma.
J.
of
Chromatography
A,
Pages
7781-­‐7787.
!
Encapsulation of food grade aromas combining
membrane technology and spray-drying
J. Carmona 1, M. Mestres 2, C. Güell 1, M. Ferrando 1
1 Departament d’Enginyeria Química
2 Departament de Química Analítica i Química Orgánica
Universitat Rovira i Virgili, Spain Avda. Països Catalans, 26, 43007 Tarragona
Tel: +34977558504; email: carme.guell@urv.cat
Lemon essential oil microencapsulation!
Membrane
Emulsifica0on
Premix
(Three
cycles)
The
authors
acknowledge
funding
from
the
Spanish
Ministry
of
Economy
and
CompeSSveness
for
supporSng
this
research
work
(Project
funding
CTQ2011-­‐22793).
Dallant
S.A.
for
providing
the
essenSal
oil.
Jaume
Carmona
thanks
URV
for
financial
support.
Analysis of volatile compounds!
Gas
chromatography
analyze
Headspace
-­‐
Solid
phase
microextrac0on
Fiber
coaSng:
Stable
Flex
DBV-­‐Carboxen-­‐PDMS
40
oC
15
min
Pic
Analyte
1
Alpha-­‐pinene
2
Linalool
3
Alpha-­‐terpineol
4
Acetyl
nerol
5
Acetyl
geraniol
Microcapsules
stored
100
80
60
40
20
100
80
60
40
20
100
80
60
40
20
100
80
60
40
20
q The
evoluSon
of
the
selected
volaSle
compounds
in
microcapsules
stored
at
5
and
40
°C
for
6
months
shows
that
storage
at
the
the
highest
temperature
has
more
pronounced
influence
in
the
oxidaSon
product
(alpha-­‐pinene)
and
in
the
contents
of
alpha-­‐terpineol,
acetyl
nerol
and
acetyl
geraniol.
Linalool,
however,
does
not
suffer
significant
changes
during
storage,
regardless
of
the
temperature
and
microcapsules
composiSon.
q Lemon
oil
oxidaSon,
followed
by
the
producSon
of
alpha-­‐pinene,
is
less
severe
in
microcapsules
produced
using
Arabic
gum
than
in
the
ones
produced
using
maltodextrin,
regardless
of
the
storage
temperature
and
the
amount
of
Arabic
gum
employed
in
the
formulaSon.
Spray
-­‐
drying
170
oC
300
KPa
Low
pressure
200
-­‐
700
KPa
Mechanical
s0rring
(15000
rpm,
3
min)
Coarse
emulsion
Fine
emulsion
Membrane
H2O
H2O
H2O
20%
Lemon
essenSal
oil
1
-­‐
10%
Emulsifier
Milli
-­‐
Q
water
Nylon
Shirasu
Porous
Glass
Sodium
caseinate
Whey
protein
Arabic
gum
Starch
pA
Time (minutes)
Oil-­‐in-­‐water
emulsion
Storage
condi0ons
5
oC
/
40
oC
N2
atmosphere
Along
180
days
Microcapsule formulation! Selection of volatile compounds in lemon microcapsules!
1
2
3
4
5
Figure
1.
RetenSon
Sme
of
each
analyte
studied
from
lemon
essenSal
oil.
Evolution of selected volatile compounds in the microcapsules at two storage temperatures!
Programme
Step
Temperature
Flux
Time
1
40
oC
10
oC/
min
2
min
2
270
oC
5
oC/
min
5
min
3
300
oC
-­‐
15
min
Sample
Oil
frac0on
%
Emulsifier
Emulsifier
Conc.
[%]
Wall
material
Oil
:
Wall
material
Ra0o
1
20
Na-­‐Caseinate
1
Maltodextrin
1:2
2
20
Whey
protein
10
Maltodextrin
1:3
3
20
Whey
protein
10
Arabic
gum
1:4
4
20
Na-­‐Caseinate
10
Arabic
gum
1:1
Alpha
-­‐
pinene
5oC
Sample
1
Sample
2
Sample
3
Sample
4
Linalool
Alpha
-­‐
terpineol
Acetyl
nerol
Acetyl
geraniol
Vola0les
extrac0on
-­‐
Equilibrium
40
oC
15
min
5oC
40oC
5oC
5oC
40oC
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
Sample
1
Sample
2
Sample
3
Sample
4
0.03
g
of
microcapsules
+
100
mL
Milli
-­‐
Q
water
+
8
g
saccharose
10
mL
mixture
FID
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
40oC
40oC
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days
40oC
5oC
0
0
30
60
90
120
150
180
%
Varia0on
Days
0
0
30
60
90
120
150
180
%
Varia0on
Days