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 β-cyclodextrin (βM) 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 βM 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 βM and CM only reached to 160 days. The EE, storage stability and slow-releasing potential of JM were more excellent than those of βM 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.