LAUSR

In this paper, cardamom (CM) encapsulated alginate–whey protein concentrates microcapsule was fabricated using emulsification/internal gelation technique. Release profile was obtained at different conditions, including storage, stew processing and simulated mouth situations. Release kinetic was investigated by various kinetic models, and then diffusion coefficient was obtained for all conditions. Finally, release behaviors of CM through microcapsule were investigated via the agent-based modeling in NetLogo platform. It was found that the release media temperature, pH and shear force were significantly affected by the release rate and diffusion coefficient. The CM release data fit well to the First-order model, Korsmeyer–Peppas model and First-order models at consumption, storage time and stew process conditions, respectively, with correlation coefficient values greater than 0.93. Our findings corroborated that classical Fickian diffusion is the main mechanism for CM release at all conditions. Results also showed that we can easily use designed agent-based model for flavor release. Practical Applications Cardamom has antiviral, antispasmodic, analgesic, antibacterial, anti-inflammatory, antioxidant and antifungal activities; it is used for flavoring, drug or perfume. Because the availability and stability of cardamom essential oils are affected by processing, storage and consumption condition it is important to encapsulate cardamom essential oil in order to increase the stability and limit the degradation. The ultimate purpose of this research is to investigate the CM release from microcapsule at the special product (especially black tea, sour tea, green tea, cowslip tea, etc.) during a stew process or drug delivery. In summary, this research suggested that this microcapsule can protect cardamom essential oil for a long time in aqueous phase; on the other hand, the better release of CM occurred at above temperatures.