Microencapsulation Techniques for Food Flavour

Abstract

Food flavour is a significant factor for the acceptability and quality of food by taste and smell. There is increasing interest in the flavour stability of foods, but it is not easy to control. The most delicate flavours are volatile substances. Manufacturing, packaging, or storage can cause losses or modifications in overall flavours by evaporation, oxidation, exposure to light, or ingredient interactions. Therefore, there is increasing demand for the encapsulation of food flavours prior to use. 1-4 Microencapsulation in the Food IndustryMicroencapsulation is defined as the technology of packaging active materials within another material. This technique is well developed and accepted within the agricultural, pharmaceutical, chemical, cosmetic, oil, print and food industries. 5-8 Microencapsulation techniques in the food industry are more focused on the protection of flavours and spices. 9-14 Microencapsulation of food flavours results in a longer shelf life of products because of an increased resistance to oxidation and volatilization.The microencapsulation of flavours has been widely used in the food industry (e.g.

Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

“…Microencapsulation can protect, release in a controlled manner, manipulate the physical form and mask the flavor and odor of substances (bioactive nutrients, aromas, enzymes, yeasts, acids, salts, etc.). This technology allows the incorporation of sensitive substances into processed foods avoiding degradation and negative changes (Augustin & Hemar, 2009;Byun, Kim, Desai, & Park, 2010;Desai & Park, 2005;Gouin, 2004;Wang & Bohn, 2012).…”

Nanomaterial-based encapsulation for controlled gastrointestinal delivery of viable probiotic bacteria

“…The composition of the EM affects the functional properties of the microcapsule, 31 and each group of encapsulating materials has its pros and cons in terms of mechanical, chemical, physical, and biological properties.…”

Propriedades funcionais do yacon e atomização por diferentes agentes encapsulantes

“…A microencapsulação é um processo que permite a proteção de substâncias encapsuladas sensíveis, contra as condições de agentes externos, como a presença de luz, calor, umidade, radiação e oxigênio (Gonçalves, Estevinho & Rocha, 2016), além de permitir a liberação controlada dessas substâncias aprisionadas (Bansode et al, 2010;Byun et al, 2010). As microcápsulas possuem diferentes morfologias, dependendo da técnica empregada no processo de microencapsulação, bem como, do tipo de material de parede e do núcleo (Fang & Bhandari, 2010;Vila et al, 2015).…”