Scholarlink

<p>Monosodium glutamate (MSG), as a core flavor enhancer in the food industry, readily undergoes molecular dehydration during high-temperature processing, forming sodium pyroglutamate with no umami activity, leading to significant flavor deterioration. To address this technical bottleneck, this study developed a microencapsulation system based on the electrostatic complex coacervation principle, utilizing octenyl succinic acid (OSA) starch and chitosan (CS) as wall materials. The effects of CS concentration (0–2.5 wt%) and drying method (spray drying vs. freeze drying) on microcapsule structure, thermal stability, and release behavior were systematically investigated. The results indicated that OSA starch and CS exhibited a significant synergistic effect, and their protective effect on the core material was markedly superior to that of OSA starch used alone. FTIR spectroscopy confirmed electrostatic interactions and hydrogen bonding between OSA and CS. Thermogravimetric analysis revealed that the weight loss peak (227&#xa0;°C) corresponding to MSG conversion to sodium pyroglutamate was elevated to above 275&#xa0;°C within the microcapsule system, indicating the composite wall material effectively delayed MSG’s umami loss process. Compared to freeze-drying, spray-drying formed denser and more uniform microsphere structures. After 8&#xa0;min of heat treatment at 230&#xa0;°C, microcapsules containing 2.5 wt% CS reduced MSG umami loss from 31.58% in the free state to 3.91%, while exhibiting excellent sustained-release properties. This study provides a theoretical basis and technical support for developing highly thermally stable flavor microcapsules.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Construction of High-Temperature-Resistant Monosodium Glutamate Microcapsules Based on Complex Coacervation: Synergistic Effects of Chitosan Concentration and Drying Method

  • 期刊论文

  • 发表日期：

    2026年7月7日

查看全文
  • Yaxin Zhou,
  • Min Zhang,
  • Chung Lim Law,
  • Yaping Liu

摘要

Monosodium glutamate (MSG), as a core flavor enhancer in the food industry, readily undergoes molecular dehydration during high-temperature processing, forming sodium pyroglutamate with no umami activity, leading to significant flavor deterioration. To address this technical bottleneck, this study developed a microencapsulation system based on the electrostatic complex coacervation principle, utilizing octenyl succinic acid (OSA) starch and chitosan (CS) as wall materials. The effects of CS concentration (0–2.5 wt%) and drying method (spray drying vs. freeze drying) on microcapsule structure, thermal stability, and release behavior were systematically investigated. The results indicated that OSA starch and CS exhibited a significant synergistic effect, and their protective effect on the core material was markedly superior to that of OSA starch used alone. FTIR spectroscopy confirmed electrostatic interactions and hydrogen bonding between OSA and CS. Thermogravimetric analysis revealed that the weight loss peak (227 °C) corresponding to MSG conversion to sodium pyroglutamate was elevated to above 275 °C within the microcapsule system, indicating the composite wall material effectively delayed MSG’s umami loss process. Compared to freeze-drying, spray-drying formed denser and more uniform microsphere structures. After 8 min of heat treatment at 230 °C, microcapsules containing 2.5 wt% CS reduced MSG umami loss from 31.58% in the free state to 3.91%, while exhibiting excellent sustained-release properties. This study provides a theoretical basis and technical support for developing highly thermally stable flavor microcapsules.