Flavor Encapsulation in Yeasts: Limonene Used as a Model System for Characterization of the Release Mechanism
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- 作者：Valery Normand ; Gregory Dardelle ; Pierre-Etienne Bouquerand ; Laetitia Nicolas ; and David J. Johnston
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：September 21, 2005
- 年：2005
- 卷：53
- 期：19
- 页码：7532 - 7543
- 全文大小：865K
- 年卷期：v.53,no.19(September 21, 2005)
- ISSN：1520-5118
文摘
Empty yeast cells are used as a new delivery system for flavor encapsulation. The flavor releasemechanism from yeast cells is characterized using a series of analytical techniques, and limonene isused as a model representing a hydrophobic flavor. Furthermore, the thermal stability of the capsuleswas assessed. The characterization of the cell wall structure gives rise to the development of anempirical model explaining water adsorption as well as the desorption singularities observed on drying.The study of the rate of flavor release as a function of temperature and water uptake in the cell wallclearly demonstrated a particular behavior of the yeast cell wall permeability. Below a water activityaround 0.7, no flavor release is permitted whereas release occurs above it. Surface analysis on dryor wet cells using atomic force microscopy is discussed.Keywords: Limonene; Saccharomyces cerevisiae; sorption isotherm; temperature resistance