Flavour Delivery

Schultz, Matthias

doi:10.1007/978-981-16-0320-4_10

Cited by 2 publications

(1 citation statement)

References 133 publications

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“…Obviously, the delivery systems must be composed only of edible substances. A wide range of encapsulation technologies have been used for such delivery systems. − Recently, edible seeds have been employed as natural delivery systems for flavors, allowing encapsulation of flavors in a naturally occurring food component . However, different seeds load different types of flavors to different extents.…”

Section: Introductionmentioning

confidence: 99%

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Siegel¹

2022

ACS Food Sci. Technol.

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Sesame and quinoa seeds are being used as all-natural flavor delivery systems in food. Flavors are loaded into the seeds by mixing them with the flavor and a small amount of a food-grade solvent. The extent of seed flavor loading and the flavor release characteristics depend on the type of seed and the loading protocol. Here, X-ray computed micro-tomography (XRCMT) was used to characterize the extent of iodinated flavor analogue uptake into two types of seeds, and the distribution of analogues within the seed matrices. The use of iodinated analogues enhanced the ability of XRCMT to localize the analogues within seeds. The extent of uptake and the distribution were both strongly affected by seed type, loading protocol, and time after loading. The results are used to determine optimal loading conditions for different compounds. They illustrate how XRCMT can be used to locate individual substances within delivery systems.

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Section: Introductionmentioning

confidence: 99%

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Siegel¹

2022

ACS Food Sci. Technol.

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Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

et al. 2023

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Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical–mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

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Flavour Delivery

Cited by 2 publications

References 133 publications

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

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