Identification of Cardamom Encapsulated Alginate-Whey Protein Concentrates Microcapsule Release Kinetics and Mechanism during Storage, Stew Process and Oral Consumption

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• 作者：M. Zandi ; N. Dardmeh ; S. Pirsa and H. Almasi
• 刊名：Journal of Food Process Engineering
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：40
• 期：1
• 全文大小：1597K
• ISSN：1745-4530

文摘

In this paper, cardamom (CM) encapsulated alginate–whey protein concentrates microcapsule was fabricated using emulsification/internal gelation technique. Release profile was obtained at different conditions, including storage, stew processing and simulated mouth situations. Release kinetic was investigated by various kinetic models, and then diffusion coefficient was obtained for all conditions. Finally, release behaviors of CM through microcapsule were investigated via the agent-based modeling in NetLogo platform. It was found that the release media temperature, pH and shear force were significantly affected by the release rate and diffusion coefficient. The CM release data fit well to the First-order model, Korsmeyer–Peppas model and First-order models at consumption, storage time and stew process conditions, respectively, with correlation coefficient values greater than 0.93. Our findings corroborated that classical Fickian diffusion is the main mechanism for CM release at all conditions. Results also showed that we can easily use designed agent-based model for flavor release.