Complexation with starch for encapsulation and controlled release of menthone and menthol

A platform of starch complexes for the oral release of aroma substances by salivary fluids was studied. Menthone, menthol and limonene were used as model flavor compounds for complexation with starches with different amylose content. Complexes were characterized by X-ray diffraction (XRD), differential scanning calorimetry (DSC), dynamic light scattering (DLS), and atomic force microscopy (AFM). Aroma retention was tested under pH, temperature and storage challenges. Furthermore, the kinetic of aroma release in simulated saliva fluids (SSF) was also tested. Both menthone and menthol form V-amylose complexes in a 'food grade' process while limonene does not form such complexes efficiently. Complexation yield was higher, with more included aroma and less free core content, as the amylose content increased. The complexes had melting temperature of over 90 °C. Digestion results suggest that the complexes can release the aroma in the oral cavity.

► Starch-aroma complexes for oral release by salivary fluids were studied. ► Aroma retention was tested under pH, temperature and storage challenges. ► Both menthone and menthol form V-amylose complexes in a 'food grade' process. ► Complexes had more included aroma as the amylose content increased. ► Digestion results suggest that the complexes can release the aroma in the oral cavity.