Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography

References

• Chartier F. Taste buds and molecules: the art and science of food, wine, and flavor. Reiss, L. (trans.). New Jersey: John Wiley and Sons, Inc.; 2012.
   Google Scholar
• Djordjevic J, Zatorre RJ, Jones-Gotman M. Effects of perceived and imagined odors on taste detection. Chem Senses. 2004;29:199–208.
   PubMed Web of Science ®Google Scholar
• Choi NE, Han JH. How flavor works: the science of taste and aroma: taste is regulated by flavor, and flavor is regulated by the brain. UK: John Wiley & Sons Ltd.; 2015.
   Google Scholar
• Auvray M, Spence C. The multisensory perception of flavor. Conscious Cogn. 2008;17:1016–1031.
   PubMed Web of Science ®Google Scholar
• Shimemura T, Fujita K, Kashimori Y. A neural mechanism of taste perception modulated by odor information. Chem Senses. 2016;41:579–589.
   PubMed Web of Science ®Google Scholar
• Small DM, Prescott J. Odor/taste integration and the perception of flavor. Exp Brain Res. 2005;166:345–357.
   PubMed Web of Science ®Google Scholar
• Spence C. Multisensory flavor perception. Cell. 2015;161:24–35.
   PubMed Web of Science ®Google Scholar
• Jafari SM, Assadpoor E, He Y, et al. Encapsulation efficiency of food flavours and oils during spray drying. Dry Technol. 2008;26:816–835.
   Web of Science ®Google Scholar
• Madene A, Jacquot M, Scher J, et al. Flavour encapsulation and controlled release - A review. Int J Food Sci Technol. 2006;41:1–21.
   Web of Science ®Google Scholar
• Hasani S, Ojagh SM, Ghorbani M. Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: study on its physical and structural characteristics. Int J Biol Macromol. 2018;115:143–151.
   PubMed Web of Science ®Google Scholar
• Pabast M, Shariatifar N, Beikzadeh S, et al. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control. 2018;91:185–192.
   Web of Science ®Google Scholar
• Sherry M, Charcosset C, Fessi H, et al. Essential oils encapsulated in liposomes: A review. J Liposome Res. 2013;23:268–275.
   PubMed Web of Science ®Google Scholar
• Lin L, Zhu Y, Thangaraj B, et al. Improving the stability of thyme essential oil solid liposome by using β-cyclodextrin as a cryoprotectant. Carbohydr Polym. 2018;188:243–251.
   PubMed Web of Science ®Google Scholar
• Sultana A, Miyamoto A, Hy Q L, et al. Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae. J Food Eng. 2017;199:36–41.
   Web of Science ®Google Scholar
• Sultana A, Tanaka Y, Fushimi Y, et al. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Res Int. 2018;106:809–816.
   PubMed Web of Science ®Google Scholar
• Amrita K, Dabur RS, Kapoor CM. Application of microencapsulation technology in dairy industry. Indian Food Ind. 1999;18:57–64.
   Google Scholar
• Czerniak A, Kubiak P, Białas W, et al. Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells. J Food Eng. 2015;167:2–11.
   Web of Science ®Google Scholar
• Bishop JRP, Nelson G, Lamb J. Microencapsulation in yeast cells. J Microencapsul. 1998;15:761–773.
   PubMed Web of Science ®Google Scholar
• Pham-Hoang BN, Voilley A, Waché Y. Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: yeast cells. Colloids Surf B Biointerfaces. 2016;148:220–228.
   PubMed Web of Science ®Google Scholar
• Paramera EI, Konteles SJ, Karathanos VT. Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch. Food Chem. 2011;125:913–922.
   Web of Science ®Google Scholar
• Paramera EI, Konteles SJ, Karathanos VT. Microencapsulation of curcumin in cells of Saccharomyces cerevisiae. Food Chem. 2011;125:892–902.
   Web of Science ®Google Scholar
• Shi G, Rao L, Yu H, et al. Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Int J Pharm. 2008;349:83–93.
   PubMed Web of Science ®Google Scholar
• Shi G, Rao L, Yu H, et al. Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant. J Food Eng. 2007;80:1060–1067.
   Web of Science ®Google Scholar
• Serozym Laboratories. Modification of micro-organisms - by addition of neodymium or magnesium chlorides or onion juice. French patent FR 2179528. 1973.
   Google Scholar
• Normand V, Dardelle G, Bouquerand P, et al. Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism. J Agric Food Chem. 2005;53:7532–7543.
   PubMed Web of Science ®Google Scholar
• Wu J, Guan Y, Zhong Q. Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0. Food Chem. 2015;172:121–128.
   PubMed Web of Science ®Google Scholar
• Jaehrig SC, Rohn S, Kroh LW, et al. In vitro potential antioxidant activity of (1→3), (1→6)-β-d-glucan and protein fractions from Saccharomyces cerevisiae cell walls. J Agric Food Chem. 2007;55:4710–4716.
   PubMed Web of Science ®Google Scholar
• Križková L, Ďuračková Z, Šandula J, et al. Antioxidative and antimutagenic activity of yeast cell wall mannans in vitro. Mutat Res Genet Toxicol Environ Mutagen. 2001;497:213–222.
   PubMed Web of Science ®Google Scholar
• Pham-Hoang BN, Romero-Guido C, Phan-Thi H, et al. Encapsulation in a natural, preformed, multi-component and complex capsule: yeast cells. Appl Microbiol Biotechnol. 2013;97:6635–6645.
   PubMed Web of Science ®Google Scholar
• Paramera EI, Karathanos VT, Konteles SJ. Yeast cells and yeast-based materials for microencapsulation. In: Gaonkar AG, Vasisht N, Khare AR, et al., editors. Microencapsulation in the food industry: A practical implementation guide. USA: Academic Press; 2014. p. 267–281.
   Google Scholar
• Pothakamury UR, Barbosa-Cánovas GV. Fundamental aspects of controlled release in foods. Trends Food Sci Technol. 1995;6:397–406.
   Web of Science ®Google Scholar
• Shiga H, Yoshii H, Taguchi R, et al. Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking. Biosci Biotechnol Biochem. 2003;67:426–428.
   PubMed Web of Science ®Google Scholar
• Soottitantawat A, Takayama K, Okamura K, et al. Microencapsulation of l-menthol by spray drying and its release characteristics. Innovative Food Sci Emerg Technol. 2005;6:163–170.
   Web of Science ®Google Scholar
• Takashige S, Hermawan DA, Shiga H, et al. Flavor release behavior from emulsified d-limonene in spray-dried powders with various wall materials. Jpn J Food Eng. 2017;18:53–58.
   Google Scholar
• Yoshii H, Sakane A, Kawamura D, et al. Release kinetics of (-)-menthol from chewing gum. J Incl Phenom Macrocyclic Chem. 2007;57:591–596.
   Web of Science ®Google Scholar
• Furuta T, Soottitantawat A, Neoh TL, et al. Effect of microencapsulation on food flavors and their releases. In: Devahastin S, editor. Physicochemical aspects of food engineering and processing. US: CRC Press; 2011. p. p 4–35.
   Google Scholar
• Yoshii H, Soottitantawat A, Liu XD, et al. Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity. Innovative Food Sci Emerg Technol. 2001;2:55–61.
   Google Scholar
• Nguyen TVA, Yoshii H. Release behavior of allyl sulfide from cyclodextrin inclusion complex of allyl sulfide under different storage conditions. Biosci Biotechnol Biochem. 2018;82(5):848–855.
   Web of Science ®Google Scholar
• Soottitantawat A, Yoshii H, Furuta T, et al. Effect of water activity on the release characteristics and oxidative stability of d-limonene encapsulated by spray drying. J Agric Food Chem. 2004;52:1269–1276.
   PubMed Web of Science ®Google Scholar
• Levoguer CL, Williams DR. The characterisation of pharmaceutical materials by dynamic vapour sorption. Application Note 101. Available from Surf Meas Syst., London, UK.
   Google Scholar
• Bohn DM, Cadwallader KR, Schmidt SJ. Development and validation of a dynamic vapor sorption-fast gas chromatography-flame ionization detection method for rapid analysis of volatile release from glassy matrices. J Agric Food Chem. 2005;53:3149–3155.
   PubMed Web of Science ®Google Scholar
• Dronen DM, Reineccius GA. Rapid analysis of volatile release from powders using dynamic vapor sorption atmospheric pressure chemical ionization mass spectrometry. J Food Sci. 2003;68:2158–2162.
   Web of Science ®Google Scholar
• Yamamoto C, Neoh TL, Honbou Y, et al. Evaluation of flavor release from spray-dried powder by ramping with dynamic vapor sorption–gas chromatography. Dry Technol. 2012;30:1045–1050.
   Web of Science ®Google Scholar
• Rodgers RC, Hill GE. Equations for vapour pressure versus temperature: derivation and use of the Antoine equation on a hand-held programmable calculator. Br J Anaesth. 1978;50:415–424.
   PubMed Web of Science ®Google Scholar
• Yamamoto C, Neoh TL, Honbou H, et al. Kinetic analysis and evaluation of controlled release of d-limonene encapsulated in spray-dried cyclodextrin powder under linearly ramped humidity. Dry Technol. 2012;30:1283–1291.
   Web of Science ®Google Scholar
• Ishihara S, Hirata A, Nogami S, et al. Homologous subunits of 1,3-beta-glucan synthase are important for spore wall assembly in Saccharomyces cerevisiae. Eukaryot Cell. 2007;6:143–156.
   PubMed Web of Science ®Google Scholar
• Utsugi T, Minemura M, Hirata A, et al. Movement of yeast 1,3-β-glucan synthase is essential for uniform cell wall synthesis. Genes Cells. 2002;7:1–9.
   PubMed Web of Science ®Google Scholar
• Dardelle G, Normand V, Steenhoudt M, et al. Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system. Food Hydrocoll. 2007;21:953–960.
   Web of Science ®Google Scholar
• Chalier P, Ben Arfa A, Guillard V, et al. Moisture and temperature triggered release of a volatile active agent from soy protein coated paper: effect of glass transition phenomena on carvacrol diffusion coefficient. J Agric Food Chem. 2009;57:658–665.
   PubMed Web of Science ®Google Scholar
• Dury-Brun C, Hirata Y, Guillard V, et al. Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments. J Food Eng. 2008;89:217–226.
   Web of Science ®Google Scholar
• Onken J, Berger RG. Effects of R-(+)-limonene on submerged cultures of the terpene transforming basidiomycete Pleurotus sapidus. J Biotechnol. 1999;69:163–168.
   PubMed Web of Science ®Google Scholar
• Soottitantawat A, Partanen R, Neoh TL, et al. Encapsulation of hydrophilic and hydrophobic flavors by spray drying. Jpn J Food Eng. 2015;16:37–52.
   Google Scholar
• Ho BT, Joyce DC, Bhandari BR. Release kinetics of ethylene gas from ethylene-α-cyclodextrin inclusion complexes. Food Chem. 2011;129:259–266.
   PubMed Web of Science ®Google Scholar
• Avrami M.Kinetics of phase change. II Transformation-time relations for random distribution of nuclei. J Chem Phys. 1940;8(2):212–224.
   Google Scholar
• Neoh TL, Yoshii H, Furuta T. Encapsulation and release characteristics of carbon dioxide in α-cyclodextrin. J Incl Phenom Macrocyclic Chem. 2006;56:125–133.
   Web of Science ®Google Scholar
• Bouquerand PE, Maio S, Normand V, et al. Swelling and erosion affecting flavor release from glassy particles in water. AIChE J. 2004;50:3257–3270.
   Web of Science ®Google Scholar
• Li PH, Lu WC. Effects of storage conditions on the physical stability of d-limonene nanoemulsion. Food Hydrocoll. 2016;53:218–224.
   Web of Science ®Google Scholar