Microencapsulation of Flavors in Carnauba Wax

The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microsco...

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Published inSensors (Basel, Switzerland) Vol. 10; no. 1; pp. 901 - 912
Main Authors Milanovic, Jelena, Manojlovic, Verica, Levic, Steva, Rajic, Nevenka, Nedovic, Viktor, Bugarski, Branko
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.01.2010
Molecular Diversity Preservation International (MDPI)
Subjects
Capsules - chemical synthesis
carnauba wax
ethyl vanillin
Flavoring Agents - analysis
Flavoring Agents - chemistry
flavors
Food
Materials Testing
microencapsulation
Oxidation
Sensors
TG-DSC
Waxes
Waxes - chemistry
Serbia
flavors
ethyl vanillin
microencapsulation
TG-DSC
carnauba wax
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Summary:The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.
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ISSN:1424-8220
1424-8220
DOI:10.3390/s100100901