Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi

Umami has a fast release in the long time high temperature cooking process. Microencapsulation technology can be used to control the release of aromas, and spray drying is the method most commonly used for preparing microcapsules. In this study, the Maillard reaction products from the enzymatic hydrolysate of the Aloididae aloidi were combined with chitosan (C); maltodextrin (M); chitosan and gum arabic (C + GA); M + GA; and C + M + GA via spray drying. Characterisation, flavour characteristics and umami release of microcapsules were analysed and determined. The results showed that the obtained microcapsules had the characteristics of low water content and high solubility, and had good embedding effect and thermal stability (especially MC + GA). Scanning electron microscopy results showed that the addition of wall material increased the diameter of the particles. The microcapsules in M-C group and MC + GA group showed the best apparent structure, which was round without pits or pores. In the controlled release study of umami, MC + GA group showed the best sustained umami release, released 13.95%, 38.08% and 80% umami at 0.5, 4 and 32 min, respectively. In conclusion, adding C + GA as wall material of microcapsules had the best stability, flavour and taste sustained-release effect.

Automated summary

This study investigated the preparation of microcapsules with different wall materials via spray drying and analyzed their characteristics and umami release. The results showed that microcapsules with C + GA as the wall material exhibited the best stability and sustained umami release effect.