Nanoencapsulation of flavor and aromas in food packaging

Burgos, Nuria; Mellinas, Cristina; García-Serna, Esther; Jiménez, Alfonso

doi:10.1016/b978-0-12-804302-8.00017-0

Cited by 13 publications

(8 citation statements)

References 84 publications

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“…The encapsulation enhances flavor properties and reduces EOs impact on the organoleptic characteristics of the food. It also improves EOs solubility in water-soluble polymers and provides effective releasing properties and better distribution [21]. Thus, nanoencapsulated materials need to have a low reactivity with EOs and no influence on the organoleptic characteristics of the packed food.…”

Section: Flavors and Aromas Transference In Active Food Packagingmentioning

confidence: 99%

“…Furthermore, depending on the properties of the compounds or EOs to be nanoencapsulated, different materials can be used. Lately, the use of biopolymers and biocomposites has been addressed as useful materials for their environmentally friendly characteristics: their biocompatibility, their low toxicity and their biodegradability [21].…”

Section: Flavors and Aromas Transference In Active Food Packagingmentioning

confidence: 99%

“…Ideally, for this purpose, the chosen materials should be of low viscosity, with high hygroscopicity and emulsifying capacity, low reactivity, low cost and with no effect on organoleptic properties of the processed food [19,20]. Specifically, lipophilic substances, such as EOs, incorporated into hydrophilic materials is performed by the application of emulsification or homogenization [21]. Thus, the association of EOs and biodegradable films is gaining more attention, especially by the active food packaging industry.…”

Section: Introductionmentioning

confidence: 99%

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Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

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Section: Flavors and Aromas Transference In Active Food Packagingmentioning

confidence: 99%

Section: Flavors and Aromas Transference In Active Food Packagingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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“…Edible mushrooms are consumed as a delicacy not only because of their high nutritional value, but also because of their specific aroma [1]. Volatile organic compounds are synthesized as a protection of the organism or as by-products of metabolism [2]. They are released into the air and often have a characteristic odor [3].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

Štefániková

Martišová

Šnirc

et al. 2021

JoF

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The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 ± 1.15%), 2-hexyl-1-decanol (11.8 ± 1.61%), 1,3-di-tert-butylbenzene (11.4 ± 1.25%), heptadecyl pentadecafluorooctanoate (2.16 ± 0.31%), and 2-hexyl-1-dodecanol (13.5 ± 1.33%). Niacinamide (3.90 ± 0.07%) and glycerol (3.62 ± 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th–12th day of fructification. The caps and stipes from the 12th–15th day of fructification were characterized by 2,3-butanediol (11.7 ± 0.13% and 8.00 ± 0.10%, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- and 3-methyl butanoic acids (0.18 ± 0.03% and 0.33 ± 0.02%, respectively) which are typical for the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the aroma profile.

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“…They are ideal carriers for many active agents, increasing the possibilities for their controlled release, while they could be combined to obtain biocomposites with improved properties. In this context, the encapsulation of antioxidants extracted from plants and essential oils, such as alpha-tocopherol, in hydrocolloid matrices (whey protein isolate, zein and soy protein isolate) have been recently reported in the literature [61,73]. These innovative formulations could be directly processed by electrospraying in coating layers onto one side of a thermoplastic wheat gluten fi lm [61].…”

Section: Soy Protein From Soyamentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Nanoencapsulation of flavor and aromas in food packaging

Cited by 13 publications

References 84 publications

Essential Oils and Their Application on Active Packaging Systems: A Review

Essential Oils and Their Application on Active Packaging Systems: A Review

The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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