Preparation,Properties Of Starch Based Caffeine Microcapsule And Application In Refreshing Chocolate

Caffeine is widely used in the development of energy drinks,but its strong bitterness also brings some discomfort.A single high intake may cause adverse reactions such as insomnia,palpitations,and headaches.In this study,swelled starch,porous starch,and V-type starch were used to encapsulate caffeine.The caffeine-starch microcapsule structure and effect of bitter inhibition was observed.The microcapsule was applied to development of chocolate.The research results provide a theoretical basis for inhibiting caffeine bitter,which is of great significance to broaden the application range of caffeine in food.The structure and caffeine content of microcapsule were studied.It showed that CA-VS had the highest CA content and encapsulation efficiency,respectively 45.89 mg/g and 65.27%;SEM showed that morphology of CA-SS and CA-PS were similar to the original,but CA-VS was irregularly lumpy;XRD showed that no new V-type peaks were formed;UV showed that microcapsule had maximum absorption at 275.5 nm.Three starch mainly physically entrap CA through starch macromolecules,and porous structure did not contribute much to adsorption and encapsulation of caffeine.Electronic tongue was used to evaluate starch microcapsule bitter,and β-CD was used as control.Results showed that the order of bitter was: CA>CA-VS>CA-SS>CA-PS> CA-β-CD.SWeibull model was used to fit the relationship between CA concentration and bitter,showing high correlated degree.In vitro release showed that the rate of microcapsule was consistent with their bitter intensity,indicating that bitter was mainly controlled by release rate.Release kinetics showed that CA-SS and CA-PS were mainly controlled by diffusion and swelling,resulting in a slow release,while CA-VS was eroded and disintegrated,resulting in a rapid release.MD simulation found that the effect between starch and CA was too weak to inhibit the binding of CA and bitter receptors.Puncture and texture profile analysis were used to evaluate the mechanical properties of microcapsule chocolate.CA-PS-Ch had moderate hardness and good chewability.Sensory evaluation showed that CA-PS-Ch had good texture and typical chocolate flavors.Storage test exhibited that CA-PS-Ch has good stability and refreshing function,indicating the rationality and practicality of starch microencapsulated caffeine in chocolate development.