Microencapsulation Effects of Allyl Isothiocyanate with Modified Starch Using Fluidized Bed Processing

  • Lee, Gyu-Hee (Department of Food Science and Biotechnology, Woosong Univesity) ;
  • Kang, Hyun-Ah (Department of Food Science and Biotechnology, Woosong Univesity) ;
  • Kim, Kee-Hyuck (Department of Food Science and Biotechnology, Woosong Univesity) ;
  • Shin, Myung-Gon (Department of Food Science and Biotechnology, Woosong Univesity)
  • Published : 2009.10.31

Abstract

Allyl isothiocyanate (AI), a volatile compound of mustard, has excellent antimicrobial effects, but its volatility hinders its wide usage as an ingredient of food products. Microencapsulation technique, therefore, was applied for delaying the release time of AI. For delaying the release time of AI, the mustard powder, which contained AI, was microencapsulated with 5% modified starch by using fluidized bed processing. The efficiency of the controlled release of AI at various pH was analyzed by the head space (HS) analysis and solid phase microextraction (SPME) method using gas chromatography (GC). Also, modified starch encapsulated powder was added into kimchi for applying in food industry. As the result, the release time of AI was delayed by microencapsulation with modified starch and the higher pH could be the faster release of AI. Also, the period until the pH values and total acidity of kimchi reached up to 4.5 and 0.6%, which give its malsour taste, was extended by microencapsulation. These results showed that modified starch encapsulated powder could prolong the preservation in food system.

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