Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism
In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation an...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/97072/ http://psasir.upm.edu.my/id/eprint/97072/1/ABSTRACT.pdf |
| _version_ | 1848862509216301056 |
|---|---|
| author | Shao, Miao Li, Songnan Tan, Chin Ping Kraithong, Supaluck Gao, Qing Fu, Xiong Zhang, Bin Huang, Qiang |
| author_facet | Shao, Miao Li, Songnan Tan, Chin Ping Kraithong, Supaluck Gao, Qing Fu, Xiong Zhang, Bin Huang, Qiang |
| author_sort | Shao, Miao |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds. |
| first_indexed | 2025-11-15T13:18:09Z |
| format | Article |
| id | upm-97072 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:18:09Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-970722022-10-17T01:56:02Z http://psasir.upm.edu.my/id/eprint/97072/ Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism Shao, Miao Li, Songnan Tan, Chin Ping Kraithong, Supaluck Gao, Qing Fu, Xiong Zhang, Bin Huang, Qiang In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds. Elsevier 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97072/1/ABSTRACT.pdf Shao, Miao and Li, Songnan and Tan, Chin Ping and Kraithong, Supaluck and Gao, Qing and Fu, Xiong and Zhang, Bin and Huang, Qiang (2021) Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. International Journal of Biological Macromolecules, 173. 118 - 127. ISSN 0141-8130; ESSN: 1879-0003 https://www.sciencedirect.com/science/article/pii/S0141813021000623 10.1016/j.ijbiomac.2021.01.043 |
| spellingShingle | Shao, Miao Li, Songnan Tan, Chin Ping Kraithong, Supaluck Gao, Qing Fu, Xiong Zhang, Bin Huang, Qiang Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title | Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title_full | Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title_fullStr | Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title_full_unstemmed | Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title_short | Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism |
| title_sort | encapsulation of caffeine into starch matrices: bitterness evaluation and suppression mechanism |
| url | http://psasir.upm.edu.my/id/eprint/97072/ http://psasir.upm.edu.my/id/eprint/97072/ http://psasir.upm.edu.my/id/eprint/97072/ http://psasir.upm.edu.my/id/eprint/97072/1/ABSTRACT.pdf |