Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

This work analyses the release of n-hexanal and d-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physico-chemical properties. The effect of temperature (25 °C and 37 °C) and dissolution medium (water and 0.9% NaCl) on the release and retention of aroma compounds were studied. Hydrophobicity and wettability properties of active iota-carrageenan films were also studied and they were related with the internal and surface microstructure of films. Results highlight that d-limonene is encapsulated in the lipid phase of the films decreasing the release in the salt medium. d-limonene, the most hydrophobic, was more sensitive to the temperature changes than hexanal. Thus, this work gives an idea of the release of aroma compounds encapsulated in iota-carrageenan films in aqueous media.