Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and
Marcia English1, Ogadimma Desmond Okagu2, Kristen Stephens1
1Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada.
Frontiers in Nutrition
|March 20, 2023
Summary
Encapsulation techniques, using micro and nano technology, protect volatile flavour compounds in foods. This method enhances stability, bioavailability, and handling of flavours during processing and storage.
Area of Science:
- Food Science and Technology
- Materials Science
- Chemical Engineering
Background:
- Flavour compounds are crucial for food quality but are volatile and unstable.
- Direct handling of flavour substances is challenging due to degradation from environmental factors.
- Micro and nanoencapsulation offer solutions for flavour protection and stability.
Purpose of the Study:
- To review physical-mechanical and physicochemical encapsulation techniques for flavour stabilization.
- To analyze the characterization of encapsulated flavours, including particle size and morphology.
- To discuss factors affecting encapsulated flavour stability and future research directions.
Main Methods:
- Review of physical-mechanical encapsulation techniques.
- Review of physicochemical encapsulation techniques.
- Comparative analysis of encapsulate characterization (particle size, surface morphology, rheology).
Main Results:
- Encapsulation protects volatile flavour compounds by trapping them in carrier materials.
- Nanoencapsulation shows potential for enhanced bioavailability and targeted delivery compared to microencapsulation.
- Characterization techniques reveal key properties influencing encapsulated flavour stability.
Conclusions:
- Encapsulation is an effective strategy to improve the stability and handling of flavour substances in food applications.
- Understanding carrier material interactions is vital for optimizing flavour encapsulation.
- Further research is needed to explore novel encapsulation methods and applications for enhanced food products.
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