A new approach for flavor and aroma encapsulation

@inproceedings{Lopes2016ANA,
  title={A new approach for flavor and aroma encapsulation},
  author={Danielle Branta Lopes and Paula Speranza and Gabriela Alves Macedo},
  year={2016}
}
Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update
TLDR
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
TLDR
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
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