A new approach for flavor and aroma encapsulation

  title={A new approach for flavor and aroma encapsulation},
  author={Danielle Branta Lopes and Paula Speranza and Gabriela Alves Macedo},
Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update
The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
Nanoencapsulation of Hydrophobic Food Flavor Ingredients and Their Cyclodextrin Inclusion Complexes
Preservation of hydrophobic, volatile, food flavor ingredients during processing is a foremost concern for food manufacturers. Nanoencapsulation is a method, which enables achieving enhanced thermal
Recent Advances in Water-Soluble Vitamins Delivery Systems Prepared by Mechanical Processes (Electrospinning and Spray-Drying Techniques) for Food and Nutraceuticals Applications—A Review
Electrospinning and spray-drying techniques are the focus of this investigation in order to guarantee vitamins’ bioaccessibility and bioavailability.
Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review
Nano-emulsion and nano-encapsulation of fruit flavor aim to make flavor stabilization which is generally labile in the form of liquid (emulsion) and powder (encapsulation) preparations.
Encapsulation of Flavors
  • T. Nguyen, H. Yoshii
  • Functionality of Cyclodextrins in Encapsulation for Food Applications
  • 2021


Encapsulation of Aroma
Flavor is one of the most important characteristics of a food product, since people prefer to eat only food products with an attractive flavor (Voilley and Etievant 2006). Flavor can be defined as a
Flavour encapsulation and controlled release – a review
Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile,
The application of starch‐based ingredients in flavor encapsulation
Flavors are of great importance in consumer satisfaction and affect further consumptions of food products. The preservation of aromatic additives is often a top concern of food manufacturers because
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able
Essential oils: from extraction to encapsulation.
Microencapsulation of Flavors in Carnauba Wax
This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C.
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the
Encapsulation in the food industry: a review.
Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.
Use of Starches and Milk Proteins in Microencapsulation
Whey milk proteins and starches are important sources of wall materials applied in spray-drying, extrusion, and molecular inclusion microencapsulation processes commonly used in food and medicine