DDC Tech Day | Orthogonal Experiment Optimizes the Preparation Process of Liquid Flavor Microcapsules via Complex Coacervation

Pick    To: To process liquid flavorings into sustained-release solid powder flavorings, gelatin and sodium alginate were used as wall materials to prepare microcapsules of liquid flavorings via the complex coacervation method. Using encapsulation efficiency as the evaluation index, the effects of various factors on the microencapsulation process were investigated, and the optimal process conditions were determined through orthogonal experiments. The results indicate that the wall materials consist of a mass fraction of 1% Gelatin solution and 0.5% Sodium alginate solution according to 3:1 The quality ratio compared to the mixture, liquid fragrance to wall material quality ratio 1:1 , Re-coagulation pH 4.0 ～ 4.5 Under the given conditions, the average embedding rate is 92.8% The factor that has the greatest impact on the encapsulation efficiency is the ratio of the two wall materials. By extracting with petroleum ether and comparing it with similar solid powder fragrances, we verified that the embedded microcapsules exhibit excellent sustained-release performance.

Keywords: Liquid flavoring, microcapsules, complex coacervation method, gelatin, sodium alginate

Most flavorings used in food and feed are formulated by blending multiple individual fragrance ingredients according to specific recipes. Initially, they typically exist as liquids. To facilitate handling, storage, and transportation, these flavorings are often processed into solid powders. Currently, the production process mainly relies on food additives such as dextrin and silicon dioxide to mix and adsorb the liquid formulations into a stable powder form. However, this method has drawbacks, including rapid evaporation and a relatively short fragrance-lasting period. Encapsulating liquid fragrances with microcapsules to transform them into solid powder form is the ideal processing method for solidifying liquid fragrances. ^[1-4] Currently, the main microencapsulation production techniques used in practice are physical methods, such as spray drying. However, when this method is applied to encapsulate volatile aroma compounds, significant fragrance loss occurs. ^[5] Using the complex coacervation technique from physical chemistry principles to produce microcapsules for liquid fragrances is more suitable for the physicochemical properties of the fragrance. Ni Yue and others ^[6] Microencapsulation of bitter melon seed oil was prepared using the complex coacervation method, achieving a yield rate of 87.7% , and can also mask some of the undesirable flavors of bitter melon seed oil; Han Lu et al. ^[7] Apple polyphenols microcapsules were prepared using the complex coacervation method, achieving an encapsulation efficiency of 93.2% ; Many scholars have also conducted microencapsulation studies on other substances using the complex coacervation method. ^[8-13] This study, based on the realities of fragrance production facilities, focuses on the most widely marketed and used complex blended liquid fragrances. It explores the microencapsulation technique using the复凝聚 (complex coacervation) method and examines the sustained-release performance of the microcapsules after coating—research in this area remains scarce.

Click to view details: Click to view