Using water-soluble chitosan for flavour microencapsulation in food industry.

The aim of this work is to investigate the possibility of producing flavour microparticles, by means of water-soluble chitosan, considering all the advantages of this natural polymer (non-toxic, biocompatibility, biodegradability, anticholesterolemic), with or without a crosslinking agent (tripolyphosphate (TPP)). The microparticles were prepared by spray drying and characterized by their particle size, surface morphology and zeta potential. Structural analysis of the surface of the particles was performed by scanning electron microscopy (SEM).