Gelled emulsion particles for the controlled release of lipophilic volatiles during eating

• Published in: Journal of controlled release Vol. 90; no. 2; pp. 227 - 241
• Main Authors: Malone, Mark E, Appelqvist, Ingrid A.M
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 24.06.2003; Elsevier
• Subjects: Agar; Biological and medical sciences; Ca-alginate; Degradable particles; Delayed-Action Preparations - chemistry; Delayed-Action Preparations - pharmacokinetics; Eating - drug effects; Eating - physiology; Emulsion; Emulsions - chemistry; Emulsions - pharmacokinetics; Gel particle; Gelatin–gum arabic coacervates; Gels - chemistry; Gels - pharmacokinetics; General pharmacology; Humans; Lipids - chemistry; Lipids - pharmacokinetics; Lipophilic; Mastication - drug effects; Mastication - physiology; Medical sciences; Pharmaceutical technology. Pharmaceutical industry; Pharmacology. Drug treatments; Starch; Volatiles; Lipophilic; Degradable particles; Emulsion; Gelatin–gum arabic coacervates; Starch; Ca-alginate; Agar; Volatiles; Gel particle; Encapsulation; Oil water emulsion; Partition coefficient; Gum arabic; Gelatin; Biopolymer; Aroma; Release; Volatile compound; Biodegradation; Pharmaceutical technology; Controlled release form; Foodstuff; Alginates; Triglyceride; In vitro; Gelatin-gum arabic coacervates; volatiles
• ISSN: 0168-3659; 1873-4995
• DOI: 10.1016/S0168-3659(03)00179-2

Gelled emulsion particles are discussed in relation to controlling the release of lipophilic volatiles in the mouth during eating, using a mass spectroscopic technique that enables real time measurement of volatiles on the breath. Our studies have demonstrated that by encapsulating triglyceride oil droplets within biopolymer gelled particles (70–5000 μm), the initial flavour release maxima were reduced by kinetically inhibiting the mass transfer of flavour through the particle. An important feature of this approach was that it was the oil droplets and not the volatiles that were encapsulated. Factors such as particle size, oil phase volume and the partition coefficient of the volatile all affected the rate of volatile release. To control the temporal release profile, gelled emulsion particles have been designed that break down in a controlled manner under physiological conditions in the mouth. The physiological ‘trigger mechanisms’ investigated included mechanical failure, melting and enzyme hydrolysis.