AI Article Synopsis
- Food flavors are volatile and sensitive to factors like pH and temperature, needing protection for longer shelf life.
- Encapsulation enhances the stability and bioavailability of these flavors while allowing for controlled release in food products.
- The review covers various encapsulation techniques, including electrospinning, cyclodextrin complexes, and yeast cell micro-carriers, while discussing the importance of controlled flavor release and emerging methods.
Article 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.
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| http://dx.doi.org/10.1016/j.foodres.2021.110879 | DOI Listing |
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