Effect of a new shell material-Jackfruit seed starch on novel flavor microcapsules containing vanilla oil

Vanilla essential oil was microencapsulated by different shell materials including jackfruit seed starch (JM), chitosan (CM), and beta-cyclodextrin (beta M) based on the ultrasonic method. The effects were compared among the different shell materials when the yield, encapsulation efficiency, storage stability and slow-releasing potential were used as evaluation indexes. The results showed that the yield of beta M and CM were 87.99% and 86.35%, on the other hand, the encapsulation efficiency (EE) of these two microcapsules were 77.92% and 76.64%, respectively. While the yield and EE of JM was 84.82% and 79.33%, respectively. The microcapsule surface formed smooth membrane structure. At the same time, the results of peroxide value and the aroma intensity also demonstrated that JM had good storage stability and slow-releasing potential so that its shelf life could reach 250 days. By contrast, the shelf life of beta M and CM only reached to 160 days. The EE, storage stability and slow releasing potential of JM were more excellent than those of beta M and CM, although the yield of JM was not outstanding. All these results indicated that the jackfruit seed starch showed its tremendous potential to be a good shell material of microcapsule and be well used in the food industrial.