Food Research International, ( ISI ), Volume (56), No (1), Year (2014-2) , Pages (211-217)

Title : ( Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions )

Authors: Mohsen Zandi , Mohebbat Mohebbi , Mehdi Varidi , Navid Ramezanian ,

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Abstract

In this paper, diacetyl encapsulated alginate–whey protein concentrate (AL–WPC) microcapsule were prepared based on the emulsification/internal gelation method; and diacetyl release was investigated at the simulated mouth condition in different ratios of artificial saliva (0, 1:4 and 1:8) and three various oral shear rates (0, 50 and 100 s-1). The gotten diacetyl release data werefitted tofirst-order, Korsmeyer–Peppas, Kopcha, and Makoid–Banakar models to evaluate release mechanisms and kinetics. We showed that the shear rate of release media had a significant (pb0.05) effect on the release of diacetyl from AL–WPC microspheres, but the saliva ratio had no any significant effect. The diacetyl release datafit well to the all kinetic expression with R 2 values greater than 0.93. It was found that the release kinetics of diacetyl from AL–WPC microspheres followed a classical Fickian diffusion

Keywords

, Whey protein, Alginate, Diacetyl, Kinetics equations, Release mechanism
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@article{paperid:1041050,
author = {Zandi, Mohsen and Mohebbi, Mohebbat and Varidi, Mehdi and Ramezanian, Navid},
title = {Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions},
journal = {Food Research International},
year = {2014},
volume = {56},
number = {1},
month = {February},
issn = {0963-9969},
pages = {211--217},
numpages = {6},
keywords = {Whey protein; Alginate; Diacetyl; Kinetics equations; Release mechanism},
}

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%0 Journal Article
%T Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions
%A Zandi, Mohsen
%A Mohebbi, Mohebbat
%A Varidi, Mehdi
%A Ramezanian, Navid
%J Food Research International
%@ 0963-9969
%D 2014

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