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Extraction of Plant-based Capsules for Microencapsulation Applications

Extraction of Plant-based Capsules for Microencapsulation Applications

Published on: November 9, 2016

Recent patents in flavor microencapsulation.

Tao Feng¹, Zuobing Xiao, Huaixiang Tian

¹School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China. fengtao@sit.edu.cn

Recent Patents on Food, Nutrition & Agriculture

|July 27, 2010

Summary

This summary is machine-generated.

This review covers recent patents on flavor microencapsulation, detailing various polymer matrices and methods like spray drying and fluidized bed coating for entrapping aroma compounds.

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Area of Science:

Food Science
Polymer Science
Chemical Engineering

Background:

Aroma compounds are crucial for food flavoring and often require encapsulation for stability and controlled release.
Polymers, both synthetic and natural, serve as common matrices for entrapping volatile aroma compounds.

Purpose of the Study:

To review recent patents on versatile matrices and methods for flavor microencapsulation.
To analyze the advantages and disadvantages of different encapsulation techniques.

Main Methods:

Review of recent patents related to flavor microencapsulation.
Analysis of various encapsulation methods including spray drying, fluidized bed coating, melt extrusion, complex coacervation, aqueous diffusion, and novel fat-coating.

Main Results:

Encapsulation efficiency is influenced by carrier properties and aroma compound characteristics.
Each method presents trade-offs: spray drying is convenient but sensitive to heat and moisture; fluidized bed coating offers better stability but is costly.
Melt extrusion is suitable for large-scale production but has poor particle size control; complex coacervation provides uniformity but raises safety concerns.
Aqueous diffusion is safe but inefficient; novel fat-coating is efficient but has uncontrollable particle size.

Conclusions:

The choice of microencapsulation method depends on specific application requirements, balancing factors like cost, stability, safety, and efficiency.
Further research into novel fat-coating and optimizing existing methods is needed for improved flavor delivery systems.