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.
