Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. (January 2022)

• Record Type: Journal Article
• Authors: Premjit, Yashaswini; Pandhi, Shikha; Kumar, Arvind; Rai, Dinesh Chandra; Duary, Raj Kumar; Mahato, Dipendra Kumar
• Is Part Of: Food research international. Volume 151(2022)
• Publication Date: 2022-01
• Subjects: Flavor release -- Microencapsulation -- Nanoencapsulation -- Controlled release -- Kinetic modelling; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110879
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Food flavours are extensively used volatile compounds that require adequate and appropriate protection. Innovative micro and nanoencapsulation techniques protect the flavor profile from external environment. Encapsulation enhances the thermal and oxidative stability of food flavors. Suitable encapsulants are vital for achieving controlled release of flavors. Food applications of encapsulated flavors could appeal broader consumer market. Abstract: Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation.